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Saag paneer with okra and chickpeas
A take on saag paneer, made with home-canned chickpeas and home-canned okra
Course
Side Dish
Cuisine
Indian
Keyword
Chickpeas, Okra
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
1 cup (250 g / 8 oz)
Calories
528
kcal
Ingredients
1
half-litre jar
home-canned chickpeas
(1 pint jar)
2
half-litre jars
home-canned okra
(2 pint jars)
1
litre jar
home-canned spinach
(Or kale. 1 quart)
500
g
paneer cheese
(1 lb)
1
tablespoon
oil
1
tablespoon
oil
2
teaspoons
garam masala
1
teaspoon
cumin seed
1
teaspoon
onion powder
½
teaspoon
cayenne pepper
½
teaspoon
turmeric
1
teaspoon
gingerroot
(fresh, grated)
1
teaspoon
garlic
(minced)
1
tomato
(chopped)
4
tablespoons
coconut milk powder
1
tablespoon
cornstarch
250
ml
water
(1 cup / 8 oz)
Metric
-
US Customary
Instructions
Drain and rinse the chickpeas. Place into a bowl.
Drain the okra; add to bowl.
Drain the spinach, pressing it a bit to get excess water out. Chop up on chopping board; add to the bowl.
Set the bowl aside.
Cube the paneer cheese; brown in the heated 1 tablespoon of oil in a frying pan. About 5 minutes. Remove from pan and add to bowl.
Add the second tablespoon of oil to the pan.
Add the spices from the garam masala down to and including the garlic. Add as well the chopped tomato. Cook for 4 to 5 minutes.
Mix the coconut milk powder, the corn starch and the water.
Add to frying pan. Cook for 3 to 4 minutes.
Add the contents of the bowl.
Cover, and let cook for 15 minutes, stirring occasionally.
Nutrition
Serving:
1
g
|
Calories:
528
kcal
|
Carbohydrates:
46
g
|
Protein:
29
g
|
Fat:
29
g
|
Saturated Fat:
15
g
|
Cholesterol:
67
mg
|
Sodium:
99
mg
|
Fiber:
15
g
|
Sugar:
10
g