4.6 from 255 votes
Chana Saag {chickpeas and spinach cooked in warm spices}
A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Calories: 90 kcal
Course:
Main Course
Cuisine:
Indian
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
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.
Cup of Yum
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
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
% 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.