Yield: Yields about 3 cups.
Make Ahead Tips
You can cook the spinach and purée it with the yogurt up to two hours before you serve this dish, but wait until just before you eat to add the chickpeas and reheat.
The chickpeas are a drawback to this. While the flavor of the spinach is just OK, the texture contrast between the spinach and chickpeas looks and feels strange. It seems like they're included just to add something, but not to benefit the dish. I'm a big fan of Indian food but will not include this in my favorites.
I really like this dish. Have made it two times. Second time left out the chickpeas and thought it was much better. Very good with Chicken Tikka Masala...
I was expecting this to taste somewhat like the saag paneer that I get at an Indian restaurant, but it missed the mark. It just didn't have enough Indian spiciness, and the hard little chickpeas contrasted too much with the smoothness of the sauce. Perhaps if you tweaked this recipe, you could get more Indian flavor from it. I used lowfat, not whole milk Greek yogurt, so maybe that made a difference.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.