Join as Erica and the hilarious Emmy Blotnick (Late Night with Stephen Colbert, The President Show) cook up some chana saag, bond over fainting habits, and drop some tips for perfectly aged Peeps Carpaccio. Chana saag ingredients needed and recipe below (sorry you'll have to watch for the peeps tips)!
INGREDIENTS NEEDED (sorry it's a billion):
3 tablespoons butter, ghee or coconut oil
1 medium onion, chopped
4 garlic cloves, finely chopped
2-inch long piece peeled fresh ginger, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1/2 teaspoon sweet or smoked paprika
1 teaspoon salt
1 small jalapeno or other chili, seeded and minced
2 plum tomatoes, chopped or a 13.5 oz can diced tomatoes, not drained
tiny pinch of ground clove
3-inch cinnamon stick
1/2 cup heavy cream
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 13.5 oz can chickpeas, drained
1 tablespoon garam masala
1. In a large frying pan, heat the ghee or oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger, sprinkle with salt, and cook, stirring occasionally, for 2 minutes longer.
2. Stir in the cumin, coriander, turmeric, paprika, and salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos, tomatoes, ground clove, and cinnamon stick.
3. Cook for another 2-3 minutes, then add the cream. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Stir in chickpeas and garam masala. Cover the pan, reduce the heat, and simmer for 5 minutes. Add salt to taste.