For the Chana Saag:
1/2 onion, diced
1 shallot, diced
4 garlic cloves, diced
1 tbsp tomato paste
1 tbsp gochujang (if you have it)
Salt
Jar of Indian spice blend
Either 1 can of diced tomatoes OR 1 jar roasted red peppers blended in vitamix
1 can chickpeas
Half a bag of frozen spinach, defrosted
1 to 2 cups chicken stock
For the Raita:
1/2 cup yogurt (we used greek)
1/2 cup chopped or grated cucumber
2 tbsp chopped fresh cilantro
Lime zest
Juice of 1/2 a lime
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp indian spice mix
For the meat:
1 package ground meat (lamb is traditional, but you can use anything)
Salt
Indian seasoning
Red wine
1 tbsp butter
For the shells:
2 tortilla shells
Cooking spray
Salt, onion powder, garlic powder
Garnish:
Fresh cilantro
Sliced green onion tops
Pickled shallots
Directions:
Prep all ingredients except garnish. Preheat oven to 350.
First make the raita by combining all ingredients and mixing in a bowl. Taste and adjust seasoning. Place in fridge to remain cold.
Get a med pot on med heat and 1 large saute pan on med high. Add oil to pot and once hot add diced onion. Season with salt and cook until they start to brown (5 - 10 min). Try to not stir them too much in the beginning. Once onion start to brown, make a whole in the middle, add a touch of oil and add shallot and garlic. Let cook 1 min, then mix together. Next add tomato paste and gochujang. Cook 1 to 2 min, then add 2 tbsp indian spice mix to the onion. Stir everything together, let the spices cook 1 to 2 min then add spinach. Season with salt, then add either tomatoes or blended peppers. Add chickpeas, and then stock until chickpeas are just covered. Cover, bring to a light simmer and cook 15 min. Remove lid, bring back to a simmer and cook until desired thickness (5 - 15 min)
Once oven is preheated, spray both sides of the tortillas with cooking spray and season with salt, onion and garlic powder. Bake in the oven 10 min.
Meanwhile add oil to the large pan and once hot add meat. Season with salt and start breaking up the meat. Cook meat till brown and cooked through. Once you think meat is close to done, push meat to one side of pan, tilt the pan and add butter. Once melted, add 2 tbsp of indian spice mix. Bloom the spices in the butter until fragrant (30 sec to 1 min), then incorporate into the meat. Deglaze with red wine scrapping up any brown goodness. Once wine is cooked out, remove from heat.
Building the Tostada:
Take your baked shells and spread a layer of Raita. Then top with your chickpea mix and finally ground meat. Garnish with any combination of fresh cilantro, sliced green onion tops and or pickled shallots.
