Chana Saag, version 2

Although I liked my first version of chana saag, I was not happy with the consistency. This second version is great. I compiled suggestions from many sources and made some changes. The consistency of the saag was perfect. The only slight disappointment was the hardness of the chickpeas. I soaked them overnight and added them earlier in the cooking process, but they were still fairly hard. Next time I will try what I had originally planned for today--saag panir.

Chana Saag, version 2

3 Tbsp ghee (add more if needed)
1/2 medium onion, diced very fine
2 cloves garlic
1 Tbsp ginger garlic paste
1 can chopped spinach, drained
1 can mustard greens, drained
1 cup plain yogurt
1/2 cup milk
1 cup half-and-half
2 tsp Kashmiri chili powder
2 tsp Garam Masala powder
2 cups (after soaking) chickpeas, soaked overnight
salt to taste

Melt ghee. Saute onion, garlic, ginger garlic paste, and Garam Masala 10 min. Mix milk and yogurt together and add. Add spinach, mustard greens, chickpeas, chili powder, and salt. Cook 20 min on medium-low heat, stirring occasionally. Add half-and-half and cook 15 min. Serve.