5 from 39 votes
Chana Masala with Spinach
Chana Masala with Spinach combines tender chickpeas and fresh baby spinach in a spiced tomato-based sauce, enriched with ground cumin, coriander, garam masala, and turmeric. The dish offers a thick, flavorful curry that balances the earthiness of the chickpeas and the brightness of the tomatoes with a medium spice level. Simmering the ingredients together allows the flavors to meld, producing a hearty and slightly creamy texture when served with a dollop of yogurt.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
324 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 324
% 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.