Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

Introduction

Chana Saag is a comforting Indian curry that combines tender chickpeas with vibrant spinach and a blend of aromatic spices. This hearty dish is perfect for a nutritious weeknight 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 a sauté pan or skillet over medium heat. Add 1 tablespoon oil, chopped onions, ginger, garlic, and sliced green chili (use jalapeno for a milder flavor). 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 and add a tablespoon of water if the spices begin to stick or burn.
3. Step 3: Add the chopped spinach and cook on medium-high heat for 5 to 6 minutes until wilted and cooked through. Set aside to cool slightly.
4. Step 4: Once cooled, blend the spinach mixture into a coarse or smooth paste according to your preference and set it aside.
5. Step 5: In a deep pan or Dutch oven, heat the remaining oil. Add chopped tomatoes and cook for a couple of minutes until softened.
6. Step 6: Add cooked chickpeas and red chili powder. Pour in half a cup of water and let it simmer on low heat for 4 to 5 minutes.
7. Step 7: Mix in the spinach paste. Adjust water to reach your desired consistency and simmer for 3 to 4 minutes.
8. Step 8: For a creamy finish, stir in cashew cream and cook for a couple more minutes. Serve hot with basmati rice or naan.

Tips & Variations

• Use jalapeno instead of green chili for a milder spice level.
• Substitute cashew cream with coconut milk for a different creamy texture.
• Try adding other greens like mustard leaves or kale for varied flavors—cook them a bit longer before blending.
• For a traditional thicker consistency, add a spoonful of maize flour while simmering.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, just soak dried chickpeas overnight and cook them until tender before using. This enhances flavor and texture.

Is this dish vegan?

Yes, Chana Saag is naturally vegan, especially if you omit the optional cashew cream or use a plant-based alternative.

Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

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★★★★★

4.7 from 132 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Chana Saag is a flavorful Indian curry combining tender chickpeas and nutritious spinach simmered with a blend of aromatic spices. This hearty vegetarian dish features a creamy, spiced spinach sauce paired with chickpeas, perfect for serving with basmati rice or naan. It offers a wholesome, comforting meal that can be prepared using traditional stovetop methods or an Instant Pot for convenience.

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Ingredients

Scale 1x2x3x

Chickpeas and Greens

• 3 cups chickpeas (cooked or canned)
• 12 ounces spinach (or other leafy greens like mustard or kale)

Vegetables

• 1 cup tomatoes (finely chopped)
• 1/2 cup onion (chopped)
• 2 green chilies (or jalapeno for milder heat)
• 1/2 cup water (plus additional as needed)

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 to taste)

Others

• 2 tbsp oil
• 2 tbsp cashew cream (optional, for richness and creaminess)

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Instructions

1. Prepare the onion and chili base: Heat a sauté pan or skillet over medium heat. Add 1 tablespoon of oil, chopped onions, grated ginger, garlic, and sliced green chilies. Cook until the onions turn translucent, about 5 minutes.
2. Add spices: Stir in turmeric powder, ground cumin, coriander powder, garam masala powder, and salt. Mix well and cook for a short time to release the flavors. If the mixture seems too dry or is sticking, add a tablespoon of water to prevent burning.
3. Cook the spinach: Add the finely chopped spinach to the pan and cook on medium-high heat for 5 to 6 minutes until the spinach is wilted and cooked down with no visible water left. For other greens, cook longer as needed.
4. Make the spinach paste: Remove the spinach mixture from heat and let it cool slightly. Then blend or mash it to your preferred coarse or smooth consistency and set aside.
5. Cook the tomato and chickpea base: Heat remaining 1 tablespoon of oil in a deep-bottomed pan or Dutch oven. Add chopped tomatoes and cook for a couple of minutes until softened. Add chickpeas and red chili powder. Pour in 1/2 cup water and simmer on low heat for 4 to 5 minutes.
6. Combine spinach puree and chickpeas: Stir in the spinach paste to the chickpeas mixture. Adjust consistency by adding water if desired. Let it simmer for 3 to 4 minutes to blend the flavors.
7. Add creaminess (optional): For a richer, thicker texture, stir in cashew cream and cook for an additional 2 minutes.
8. Serve: Serve the Chana Saag hot with basmati rice or naan bread.
9. Instant Pot method: Turn Instant Pot to sauté mode and heat oil. Add onions, ginger, garlic, and green chilies; sauté for a couple of minutes. Add tomatoes and all spice powders including red chili powder and salt, mixing well.
10. Pressure cook chickpeas: Add cooked chickpeas and water. Deglaze the pot if needed. Close the lid and cook on manual or pressure cook mode at high pressure for 5 minutes. Allow natural pressure release for 5 minutes, then manually release remaining pressure.
11. Cook greens in Instant Pot: Open pot and turn to sauté mode. Add finely chopped spinach or other greens. Cook for 2 to 3 minutes (spinach) or 5 minutes (other greens) until thoroughly cooked. Turn off the Instant Pot.
12. Finish and serve: Mix well and serve the Instant Pot Chana Saag with rice or bread.

Notes

• You can replace spinach with other greens like mustard greens or kale; cooking times will vary.
• Traditional saag uses maize flour to thicken the sauce and give a porridge-like consistency; alternatively, cashew cream adds creaminess and richness.
• Adjust green chili quantity for desired heat level; jalapenos provide milder spice.
• This dish pairs well with basmati rice or Indian breads such as naan or roti.
• Use cooked or canned chickpeas to save time; if cooking from dry, soak overnight and cook until tender.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Chana Saag, Chickpeas curry, Spinach chickpea curry, Indian vegetarian curry, Healthy Indian recipe, Instant Pot chana saag, Spinach and chickpeas