Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

Introduction

Chana Saag is a comforting Indian curry that combines tender chickpeas with nutritious spinach and warming spices. This flavorful dish is perfect for a hearty meal and pairs wonderfully with basmati rice or naan bread.

Ingredients

• 3 cups chickpeas (cooked or canned)
• 12 ounces spinach
• 1 cup tomatoes (finely chopped)
• 1/2 cup onion (chopped)
• 1/2 cup water
• 2 tbsp cashew cream (optional)
• 2 green chili (or jalapeno)
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1/4 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp garlic (grated or finely chopped)
• 1 tsp ginger (grated or finely chopped)
• 2 tbsp oil
• 1 tsp salt (adjust according to taste)

Instructions

1. Step 1: Heat 1 tablespoon of oil in a sauté pan over medium heat. Add chopped onions, grated ginger, garlic, and sliced green chili. Cook until the onions turn translucent, about 5 minutes.
2. Step 2: Stir in turmeric, ground cumin, coriander powder, garam masala, and salt. Mix well, ensuring the spices do not burn. Add a tablespoon of water if needed to prevent burning.
3. Step 3: Add the chopped spinach and cook on medium-high heat for 5 to 6 minutes until wilted and most of the moisture evaporates. Remove from heat and let cool slightly.
4. Step 4: Blend the spinach mixture into a coarse or smooth paste, based on your preference. Set aside.
5. Step 5: In a deep pan or Dutch oven, heat the remaining oil and sauté the chopped tomatoes until softened, about 2 minutes.
6. Step 6: Add cooked chickpeas and red chili powder to the tomatoes. Pour in 1/2 cup water and simmer on low heat for 4 to 5 minutes.
7. Step 7: Mix in the spinach paste with the chickpeas. Adjust the consistency by adding more water if needed. Let it simmer for 3 to 4 minutes.
8. Step 8: Stir in cashew cream if using, and cook for another couple of minutes to enrich the curry.
9. Step 9: Serve hot with basmati rice or naan bread for a satisfying meal.

Tips & Variations

• Use jalapeno instead of green chili for a milder heat.
• For a thicker consistency, add a teaspoon of maize flour when simmering the chickpeas.
• Swap spinach with other greens like mustard greens or kale, but cook them slightly longer until tender.
• Cashew cream adds richness but can be omitted for a lighter version.

Storage

Store leftover Chana Saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of cooked dried chickpeas?

Yes, canned chickpeas work well and save time. Just drain and rinse them before adding to the recipe.

How spicy is Chana Saag, and can I adjust it?

The spice level depends on the type and amount of chili used. Use jalapeno instead of green chilies for milder heat, or reduce the chili quantity to suit your taste.

Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

Chana Saag is a flavorful Indian spinach and chickpeas curry that combines tender cooked chickpeas with sautéed spinach and a blend of aromatic spices. This hearty and nutritious dish is perfect for a comforting vegetarian meal, served best with basmati rice or naan bread. It can be prepared on the stovetop or conveniently in an Instant Pot, making it versatile for different cooking preferences.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Legumes and Greens

• 3 cups chickpeas (cooked or canned)
• 12 ounces spinach

Vegetables

• 1 cup tomatoes (finely chopped)
• 1/2 cup onion (chopped)
• 2 green chilies (or jalapeno)

Spices and Flavorings

• 1 tsp ground cumin
• 1 tsp coriander powder
• 1/4 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp garlic (grated or finely chopped)
• 1 tsp ginger (grated or finely chopped)
• 1 tsp salt (adjust according to taste)

Others

• 2 tbsp oil
• 1/2 cup water
• 2 tbsp cashew cream (optional)

Instructions

1. Prepare Onion-Spice Base: Heat a sauté pan or skillet over medium heat and add 1 tablespoon of oil. Once hot, add the finely chopped onions, ginger, garlic, and sliced green chilies (jalapeno can be used for less spice). Sauté until the onions turn translucent, about 5 minutes.
2. Add Spices: To the cooked onion mixture, add turmeric powder, ground cumin, coriander powder, garam masala powder, and salt. Stir well to combine, ensuring spices do not burn. Add a tablespoon of water if the pan is too hot to prevent sticking.
3. Cook Spinach: Add the finely chopped spinach to the pan and cook on medium to high heat for 5 to 6 minutes until the spinach is fully wilted and any released water has evaporated. If using other greens like mustard or kale, cook longer as needed.
4. Make Saag Paste: Remove the spinach mixture from heat and allow it to cool slightly. Then blend into a coarse or smooth paste according to preference and set aside.
5. Prepare Chickpeas Base: Heat a deep-bottomed pan or Dutch oven with the remaining tablespoon of oil. Add the chopped tomatoes and cook for a couple of minutes until softened.
6. Add Chickpeas and Simmer: Stir in the cooked chickpeas and red chili powder. Add 1/2 cup of water and simmer on low heat for 4 to 5 minutes to allow flavors to meld.
7. Combine and Cook: Add the spinach saag paste to the chickpeas, mixing thoroughly. Adjust water if needed and continue to simmer for 3 to 4 minutes.
8. Add Cashew Cream (Optional): Stir in cashew cream for a richer texture and cook for an additional 2 minutes.
9. Serve: Your Chana Saag is now ready to be served with basmati rice or naan bread for a wholesome meal.
10. Alternative Instant Pot Method – Sauté Base: Start the Instant Pot on sauté mode. Add oil, onions, ginger, garlic, and green chilies. Cook for 2 minutes.
11. Add Tomatoes and Spices: Add chopped tomatoes, turmeric powder, ground cumin, coriander powder, garam masala powder, red chili powder, and salt. Mix well.
12. Add Chickpeas and Water: Add cooked chickpeas and 1/2 cup water. Stir and deglaze the pot as needed.
13. Pressure Cook: Close the lid and cook on manual or pressure cook mode for 5 minutes at high pressure.
14. Release and Add Greens: Once cooking finishes, wait 5 minutes and then manually release the pressure. Switch to sauté mode and add chopped spinach or greens. Cook for 2-3 minutes if spinach, or about 5 minutes if using other greens like mustard or kale until fully cooked.
15. Finish and Serve: Turn off the Instant Pot and serve the chana saag hot with your choice of sides.

Notes

• For a traditional thicker saag texture, maize flour can be added to thicken the curry before serving.
• Cashew cream is optional but adds a creamy richness to the dish.
• Adjust the amount of green chilies or jalapeno to control the spice level according to taste.
• This dish pairs wonderfully with basmati rice or naan for an authentic Indian meal experience.
• You can substitute spinach with other greens like mustard leaves, kale, or fenugreek for varied flavor and texture.

Keywords: Chana Saag, Indian spinach chickpeas curry, vegetarian Indian curry, spinach chickpeas recipe, healthy Indian food