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Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

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3.9 from 9 reviews

Chana Saag is a flavorful Indian curry combining tender chickpeas with nutrient-rich spinach and a fragrant blend of spices. This wholesome dish is simmered to perfection, creating a deliciously creamy and comforting meal that pairs beautifully with basmati rice or naan bread. It can be prepared using a stovetop or an Instant Pot for convenience.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chickpeas and Greens

  • 3 cups chickpeas (cooked or canned)
  • 12 ounces spinach (fresh, finely chopped)

Vegetables

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

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 (vegetable or mustard oil preferred)
  • 1/2 cup water (plus more as needed)
  • 2 tbsp cashew cream (optional, for creaminess)

Instructions

  1. Prepare the onion and chili base: Heat a sauté pan or skillet over medium heat. Add 1 tablespoon of oil followed by the chopped onions, ginger, garlic, and sliced green chilies or jalapeno. Cook until the onions are translucent, approximately 5 minutes, stirring occasionally to avoid burning.
  2. Add spices to the onion mixture: Stir in turmeric powder, ground cumin, coriander powder, garam masala powder, and salt. Mix well and cook on medium heat, making sure the spices don’t burn. If necessary, add a tablespoon of water to prevent sticking.
  3. Cook the spinach: Add the finely chopped spinach to the pan and cook it on medium-high heat for 5 to 6 minutes until it wilts completely and the moisture evaporates.
  4. Create the spinach paste: Remove the spinach mixture from heat and let it cool slightly. Once cooled, blend or mash into a coarse or smooth paste according to your preference. Set aside.
  5. Cook tomatoes and chickpeas: Heat a deep-bottomed pan or Dutch oven with the remaining 1 tablespoon oil. Add chopped tomatoes and cook until softened, about 2 minutes. Add cooked chickpeas and red chili powder. Pour in 1/2 cup water and let the mixture simmer gently on low heat for 4 to 5 minutes.
  6. Combine spinach paste and chickpea mixture: Stir the spinach paste into the chickpea mixture. Adjust consistency with additional water if needed. Let it simmer for another 3 to 4 minutes to marry the flavors.
  7. Add creaminess: Optionally, stir in cashew cream and cook for a couple more minutes to add richness and a silky texture to the curry.
  8. Serve: Remove from heat and serve hot with basmati rice or naan bread for a complete meal.

Notes

  • For a thicker, traditional consistency, add 1 tablespoon maize flour (cornmeal) to the spinach paste before mixing with chickpeas to create a porridge-like texture.
  • Adjust green chili quantity or substitute with jalapeno for a milder spice level.
  • This dish can also be prepared in an Instant Pot using the sauté and pressure cook modes to save time.
  • Spinach can be substituted or mixed with other greens like mustard greens or kale; cooking time for other greens may be longer.
  • Use fresh or canned chickpeas; if canned, rinse thoroughly to reduce sodium.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/chana-saag-indian-spinach-and-chickpeas-curry-recipe/