Comments on: Chicken Chana Saag

By: Rose-Anne

Rose-Anne — Sun, 18 Oct 2009 14:23:38 +0000

Indian food is the best! Of all the Asian cuisines I’ve tried, it’s my favorite. That’s awesome that you are branching out to try cooking Indian food at home. I make a matter paneer with tofu instead of paneer and it’s quite tasty. If you are looking to bump up the protein in your Indian food, tofu instead of paneer (although not authentic) works really well because it absorbs all those delicious spices.

Happy cooking!

By: Shannon

Shannon — Fri, 09 Oct 2009 00:55:36 +0000

Mmm, one of my favorites! although i haven’t made it at home… yet :)

By: Marianne

Marianne — Thu, 08 Oct 2009 02:44:06 +0000

Ooooh, chana saag? Sounds like a good dish. I’ve had saah with other meats, and chana masala, but never chana saag. I’ll have to give that a try one of these days.

By: Utz

Utz — Tue, 06 Oct 2009 19:41:01 +0000

I’m not vegetarian, I just use coconut milk because I think that yoghurt that’s not home made full fat tastes awful and coconut milk is 50 cents a can :). The high temperature from the moisture and chickpeas usually make the coconut milk creamy, but I use a lot of the stuff with it.

By: Nick

Nick — Tue, 06 Oct 2009 19:22:04 +0000

I generally dislike chickpeas but when they’re hot and especially in this dish, the consistency is much better than cold. Maybe you could try white beans or butter beans (my fav). Other options would be to use all chicken, lamb or even tofu. You could also try the “paneer” version which uses cubes of cheese. I suggest you try it in some form, even if there are no chickpeas/meat involved.

Oriental food is another cuisine I don’t cook much of. I thoroughly enjoy Japanese food but consider it a treat and usually only eat it at a restaurant. Other than stir-fry I rarely dabble in this realm, but I should give it a try.

By: Nick

Nick — Tue, 06 Oct 2009 19:16:05 +0000

Interesting, why strained coconut milk though? To keep out the chunks? I assume this was a veganized version? What about using a plain soy yogurt to give the thick, creamy consistency?

By: Julia

Julia — Tue, 06 Oct 2009 16:54:13 +0000

I would love to try that dish but can’t cook it at home. My daughter doesn’t like chickpeas and any red pepper flakes in a dish incite a “I’m not eating tht because of the spicyness”
It does look very appealing to me though. I am always ready to try a new ethnic dish. I was introduced to oriental food at an early age by my Korean aunt who joined the family in the very early days of the Vietnam War when she married my aunt.

By: Sagan

Sagan — Tue, 06 Oct 2009 03:05:23 +0000

God I love Indian food.

This looks perfect.

By: Utz

Utz — Mon, 05 Oct 2009 23:52:36 +0000

seems pretty similar to what I did tonight, except minus the poultry and strained coconut milk was used in place of the yoghurt

By: Heather

Heather — Mon, 05 Oct 2009 23:49:53 +0000

sigh. i love indian food. looks delish!