Indian Inspired spinach and chickpeas + Pakora patty
This main recipe is closest to Saag Chana. It packs a punch of flavors because it incorporates spice infused vegetable gravy and the chickpeas are pressure cooked with bay, onion, and coriander, which amplifies their richness. The pakora patties are packed with veggies and use less oil than traditional deep fried fritters.
Recipes
Spinach and Chickpeas
Ingredients
1 C Dried Chickpeas (Pressure cooked in an electric pressure cooking with 1/2 onion, 1 tsp whole coriander, 2 bay leaves, on high for 35 minutes)
8-10 oz Baby Spinach
1/2 Onion, grated or finely chopped
1/2 Tbsp Ginger, grated
1 1/2 tsp Garlic, grated
1 tsp Cumin Powder
2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1/2 tsp Cayenne Powder (optional)
1 tsp Crushed Fenugreek Leaves
1 tsp Salt (or to taste)
2 Tbsp Miyoko’s Vegan Butter (optional)
1 Tbsp Cooking Oil
Instructions
Heat Oil in large saucepan on medium heat. Add Onions and cook until past translucent.
Blend raw Spinach with Indian Vegetable Gravy until mixture is smooth. Option to leave a portion of spinach leaves out for varied texture.
Add grated Ginger and Garlic for about a minute and then add Garam Masala, Cayenne, Coriander, and Cumin powder. Stir mixture and cook for a couple minutes until fragrant.
Add Spinach/Veg Gravy Mixture along with the cooked and strained Chickpeas (discard 1/2 onion and bay leaves). Stir to combine and then add Salt and Crushed Fenugreek Leaves. Optional to incorporate some of the mashed potato or blend some of the chickpeas/spinach and add back to thicken the dish.
Cook on medium to medium low for 20-25 minutes.
Vegetable Pakora Patties
Ingredients
1+ C Shredded Cabbage
1/2 C Cauliflower, chopped fine
1/2 Zucchini, grated
1/2 Onion, finely chopped or grated
1 in Ginger, grated
2 Medium Potatoes, peeled and quartered
1 Tbsp Fresh Cilantro Leaves
1 Tbsp salt
1/2 C Chickpea Flour
1/4 C White Rice Flour
1/4 C Urad Flour
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Fenugreek Powder (Crushed Leaves)
1 tsp Black Pepper
Oil for frying
Instructions
Prepare Potatoes by boiling them for 12 in salted water and drain. Mash Potatoes and set aside (do not do this too long before preparing other ingredients).
Combine chopped Cabbage, Onion, Ginger, Cilantro, and Zucchini in a large bowl with salt. Massage salt into mixture to soften and release water out of veggies.
In a separate bowl, combine flours and spices together.
Add mashed Potatoes into Veggies and then start to add Flour/Spice mix in batches, massaging it in. Water may be needed if mixture is too dry, however, be careful not too add to much. Finally mixture should be wet-pasty.
Heat cast iron skillet on medium high. Add a thin layer of fry oil (e.g., grapeseed, peanut, sunflower) and patty up 1/3 in thick round patty so that four total can fit and fry in the pan at one time.
Fry each patty for 3 min on each side, 6 min total. (Patties should brown and flip easily, if not, the heat may be too low).
Transfer patties onto a plate covered with a paper towel.
White Basmati rice
Ingredients
1 C White Basmati Rice
1 3/4 C Water
1 tsp Salt
Instructions
Rinse rice thoroughly and add to rice cooker with water and salt. Set to white rice and wait until finished cooking.
Alternate Recipe
Ingredients
2 C Cooked Chickpeas
4.5 C Baby Spinach
1/2 Onion, grated or finely chopped
1/2 Tbsp Ginger, grated
1 1/2 tsp Garlic, grated
1 tsp Cumin Seeds
.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1/2 tsp Cayenne Powder (optional)
1 tsp Crushed Fenugreek Leaves
1/4 tsp Black Salt (sulfurous)
1 tsp Salt (or to taste)
1/4 C Coconut Milk, full fat, canned
1 Tbsp Coconut Oil
Shredded Coconut (optional)
Instructions
Heat Coconut Oil in large saucepan on medium heat. Add Cumin Seeds and cook until toasted tan and fragrant.
Add Onions and cook until past translucent.
While onions are cooking, blend raw Spinach with Indian Vegetable Gravy until mixture is smooth. Option to leave a portion of whole spinach leaves out for varied texture.
Add grated Ginger and Garlic for about a minute and then add Garam Masala, Cayenne, and Coriander powder. Stir mixture and cook for a couple minutes until fragrant.
Add Spinach/Veg Gravy Mixture along with the cooked and strained Chickpeas (discard 1/2 onion and bay leaves). Stir to combine and then add Salt, Black Salt, and Crushed Fenugreek Leaves. Optional to blend some of the chickpeas/spinach and add back to thicken the dish.
Cook on medium to medium low for 20-25 minutes.
Finally stir in Coconut Milk, cook for several more minutes and serve. Option to serve with shredded coconut on top.
