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Chana Saag

A comforting Indian curry that combines earthy chickpeas with vibrant spinach, creating a flavorful and nutritious dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups chickpeas (cooked or canned) providing a creamy, hearty base.
  • 12 ounces spinach the star of this dish.
  • 1 cup tomatoes, finely chopped bringing juiciness and brightness to the curry.
  • 1/2 cup onion, chopped adding a layer of sweetness.
  • 1/2 cup water to create a perfectly balanced consistency.
  • 2 tbsp cashew cream (optional) for an extra touch of richness.
  • 2 pieces green chilies (or jalapeño) for a delightful heat level.
  • 2 tbsp oil essential for sautéing and deepening flavors.
  • 1 tsp salt adjust according to your taste.
Spices
  • 1 tsp ground cumin providing an aromatic, earthy undertone.
  • 1 tsp coriander powder enhancing the dish with citrusy notes.
  • 1/4 tsp red chili powder to spice things up.
  • 1/2 tsp garam masala powder a quintessential Indian spice mix.
  • 1/4 tsp turmeric powder for both color and warm taste.
  • 1 tsp garlic, grated or finely chopped infusing the dish with its distinctive aroma.
  • 1 tsp ginger, grated or finely chopped bringing a zesty warmth.

Method
 

Preparation
  1. Heat a sauté pan over medium heat. Add 1 tablespoon of oil with chopped onions, ginger, garlic, and green chilies. Cook until onions turn translucent, about 5 minutes.
  2. Add turmeric powder, ground cumin, coriander powder, garam masala, and salt. Stir well and add water if the pan gets too hot to prevent burning.
  3. Incorporate the spinach, cooking over medium to high heat for about 5-6 minutes until wilted.
  4. Blend the cooled spinach into a paste and set aside.
Cooking
  1. In a deep-bottomed pan, heat the remaining oil. Add chopped tomatoes and cook for a few minutes.
  2. Add the cooked chickpeas and red chili powder, along with half a cup of water. Simmer on low heat for 4-5 minutes.
  3. Stir in the spinach paste, adjusting water for desired consistency. Let it simmer for another 3-4 minutes.
  4. Alternatively, use an Instant Pot by sautéing all ingredients, adding cooked chickpeas and water, and pressure cooking for 5 minutes on high.

Notes

For enhanced flavors, consider adding a squeeze of lemon juice just before serving. Experiment with other greens like kale or mustard greens for variations.