Chana Masala with Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
324 kcal
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Course
Main Course
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Cuisine
Indian
Chana Masala with Spinach
Description
Chana Masala with Spinach is an Indian-inspired dish featuring chickpeas cooked in a fragrant tomato sauce seasoned with cumin seeds, ginger, garlic, and a blend of ground spices such as cumin, coriander, garam masala, turmeric, and cayenne pepper. The fresh baby spinach is stirred in near the end, wilting gently into the sauce. The tomatoes soften and release their juices, thickening the sauce and adding natural sweetness and acidity.
This curry has a richly textured sauce that coats the chickpeas and spinach, delivering a gentle warmth and depth of flavor. Serving it over basmati rice and topping with plain Greek yogurt and fresh cilantro adds creaminess and freshness to the dish, balancing the spices.
Adding a squeeze of lemon juice can brighten the overall flavor of the dish. It can also be served alongside Indian naan bread for a more substantial meal.
Ingredients
- 2 tablespoons canola oil
- ½ yellow onion chopped, medium
- 1 teaspoon cumin seeds whole
- 1 ½ cups grape tomato or cherry tomato
- 1 tablespoon garlic , pressed or minced
- 1 tablespoon ginger grated or minced, fresh
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon kosher salt
- ½ teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- ½ to ¾ cup water
- 1 ounce chickpeas drained and rinsed, canned
- 8 ounces spinach fresh baby
- ½ cup Greek yogurt plain
- 4 cups basmati rice cooked
- cilantro chopped
Instructions
- Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
- Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
- Stir in ½ cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
- Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.
Notes
- Add fresh lemon juice before serving to enhance the spice flavors.
- Serve over cooked basmati rice or with Indian naan bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 356mg | 15% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5656IU | 113% |
| Vitamin C | 31mg | 34% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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