Chana Saag

• 4 tablespoons olive oil
• 4 tablespoons butter
• 1 1/4 cups onions, diced
• 1 jalapeno, sliced in half and seeded
• 2 teaspoons garlic, minced
• 2 teaspoons fresh gingerroot, grated
• 2 teaspoons ground cumin
• 3 teaspoons coriander powder
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons salt
• 1 cup tomato with juice, diced small
• 1 cup water
• 2 (10 ounce) bags frozen spinach
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup light sour cream
• 1 cup milk
• 2 teaspoons garam masala
• 1/4 fresh coriander leaves, minced

1. Saute onion and jalapeno in olive oil and butter for about 5 minutes until softened.
2. Add garlic, ginger, cumin, coriander seed, turmeric, and curry powder. Saute 2-3 minutes more.
3. Add tomato, spinach, beans, water and salt. Bring to a simmer and partially cover. Simmer for about 20 minutes.
4. Combine milk and sour cream until sour cream is dissolved. Temper with some liquid from the pan and then stir into pan. Add garam masala. Simmer a few minutes more. Garnish with chopped fresh coriander.

olive oil, butter, onions, garlic, fresh gingerroot, ground cumin, coriander powder, curry powder, turmeric powder, salt, tomato, water, frozen spinach, garbanzo beans, light sour cream, milk, garam masala, fresh coriander leaves

Taken from www.food.com/recipe/chana-saag-502220 (may not work)