Chana Saag {chickpeas and spinach cooked in warm spices}
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
90 kcal
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Course
Main Course
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Cuisine
Indian
Chana Saag {chickpeas and spinach cooked in warm spices}
Description
Chana Saag combines a base of sautéed onions cooked in ghee, infused with grated ginger, minced garlic, and diced tomatoes. Ground turmeric, cumin, Kashmiri red chili powder, and garam masala introduce fragrant warmth and color. After simmering the spices with tomatoes and water, chickpeas are added and heated through. Fresh spinach is stirred in last to wilt gently, retaining its bright color and fresh taste. Lemon juice or aamchoor powder brings a subtle tang to finish the curry.
This dish is rich in texture, with tender chickpeas contrasting against soft spinach in a lightly spiced tomato sauce. It's best served hot alongside flatbreads like naan or steamed basmati rice to soak up the sauce. The moderate spice level can be adjusted by the amount of garam masala used.
The recipe benefits from making ahead as flavors deepen overnight. The spinach should be added last and not cooked too long to maintain its vibrant green. For vegan preparation, substitute ghee with a neutral oil. If using dried chickpeas, soak and pressure cook them before adding to the curry.
Ingredients
- 1 tablespoon ghee
- 1 yellow onion finely diced
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ginger grated
- 2 garlic minced, cloves
- 1 medium tomato diced
- ½ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon cumin ground
- 1 can chickpeas rinsed and drained
- 4 cups spinach rough chopped, fresh baby
- ½ teaspoon garam masala add more for spicier curry
- ½ teaspoon aamchoor powder or use 1 tablespoon lemon juice
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 version, replace ghee with a neutral cooking oil.
- Adding spinach last and not covering while cooking preserves its bright green color and fresh flavor.
- The curry improves in flavor when made ahead and refrigerated overnight.
- Use soaked and pressure-cooked dry chickpeas when canned are unavailable.
- Serve hot with naan or rice to complement the flavors and textures.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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