Chana Saag {chickpeas and spinach cooked in warm spices}

Name: Chana Saag {chickpeas and spinach cooked in warm spices}
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 tablespoon ghee; 1 yellow onion; 1 teaspoon kosher salt; 1 teaspoon ginger; 2 garlic cloves; 1 medium tomato; ½ teaspoon ground turmeric; 1 teaspoon Kashmiri red chili powder; 1 teaspoon ground cumin; 1 can chickpeas; 4 cups fresh baby spinach; ½ teaspoon garam masala; ½ teaspoon aamchoor powder

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4.6

255 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Calories
90 kcal
Course
Main Course
Cuisine
Indian

Chana Saag {chickpeas and spinach cooked in warm spices}

Jeffrey Bond

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A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.

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Ingredients

1 tablespoon ghee
1 yellow onion finely diced
1 teaspoon kosher salt or to taste
1 teaspoon ginger grated
2 garlic cloves minced
1 medium tomato diced
½ teaspoon ground turmeric
1 teaspoon Kashmiri red chili powder or paprika
1 teaspoon ground cumin
1 can chickpeas rinsed and drained
4 cups fresh baby spinach rough chopped
½ teaspoon garam masala add more for spicier curry
½ teaspoon aamchoor powder or use 1 tablespoon lemon juice

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Instructions

In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.
Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.
Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.
Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.
To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.

Notes

For a vegan option, substitute ghee with neutral oil
Chana Saag tastes even better the next day when all the flavors had infused well, so go ahead and make a double batch
Do not cook for too long after adding the spinach and remember not to cover after adding the spinach to retain the vibrant green color
If making ahead, stir in the spinach just before serving to maintain its fresh green color
If you are using dry chickpeas, soak them overnight and then pressure cook in an Instant Pot for 45 minutes.
You can also make this recipe in the pressure cooker with my Instant Pot Chana Saag Recipe

Nutrition Information

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Calories 90kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 52mg (2%) Potassium 403mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4359IU (87%) Vitamin C 20mg (22%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 90 kcal

% Daily Value*

Calories	90kcal	5%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	3g	15%
Cholesterol	13mg	4%
Sodium	52mg	2%
Potassium	403mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	4359IU	87%
Vitamin C	20mg	22%
Calcium	62mg	6%
Iron	2mg	11%