When we last left Stacy and Emily Cloyd, they had made a delightful salad from the abundant leaves of their monster farmers market cauliflower. But the salad didn’t use all the kale-like cauliflower greens. So, they cooked up saag chana, an Indian dish made with chickpeas (chana) and greens (saag).
Mustard greens are common in Indian dishes (“saag” can be used as a general term for greens but often specifically refers to mustard greens). Because cauliflower is in the mustard family, Emily figured the leaves would be a natural fit.
We’re calling this “saag chana” based on the star ingredients, but Emily built it around her recipe for another Indian favorite: palak paneer. That recipe calls for spinach (palak) and cheese (paneer). Emily subbed cauliflower leaves for the spinach and chickpeas for the cheese.
Fair warning – An impressive list of spices makes this recipe look long, but improvising based on what you have is encouraged! Here’s Emily’s take on modifications: “If you don’t have some of the things (e.g., fenugreek leaves, cinnamon sticks, cardamom pods) you can leave them out or substitute dried/ground spices, you can adjust the amount of crushed red pepper up or down to make it more/less spicy, or you can use more/less greens or chickpeas depending on your taste.”Print
You may also be interested in…