Easy Chana Saag (Indian Chickpea Curry with Spinach)
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5 people
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Calories
314 kcal
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Course
Main Course
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Cuisine
Indian
Easy Chana Saag (Indian Chickpea Curry with Spinach)
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Chana Saag, made with dry chickpeas and fresh leafy greens is a popular Indian recipe. Simmered in coconut milk, onion, garlic, tomato gravy, and Indian warm spices, this is a comfort meal with rice or paratha for busy weeknights!
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Ingredients
- 5 cups chickpeas 2 cups dry chickpeas would yield approx 5 cups of boiled chickpeas, boiled, aka garbanzo beans
- 1 cup spinach sorted, washed and chopped, leaves
- 1 cup mustard greens sorted, washed and chopped (100-150 gm)
- 2 medium red onions
- 1 medium tomatoes add 2 tablespoon of tomato paste and 1 cup of tomato puree as a swap, chopped
- 2 cloves garlic grated
- 1 small green chili chopped
- 1 teaspoon garlic I added it to chickpeas while boiling, grated
- 2 tablespoon coconut milk
- 2 teaspoon red chili powder adjust the heat
- 1 tsp turmeric powder
- 1 tablespoon chana masala you may use any curry powder
- 2.5 tablespoon ghee desi variety
- salt as per taste
Instructions
- Wash and chop the spinach leaves, mustard greens, onions, tomatoes, garlic, and green chili. I have already boiled the chickpeas in the morning.Place the washed and chopped spinach mustard greens in a colander to drain excess water. If you are using frozen leafy greens, make sure to thaw them and blanch them for a few minutes before using them.
- In a heavy-bottomed wok, heat ghee and sauté the onions, garlic, and green chili until golden. Add chopped tomatoes and cook until they soften.
- Add spices and salt, chopped, washed leafy greens, and add coconut milk. They would leave water. Simmer for about 5 min for the mixture to absorb the flavors.
- To the gravy, add boiled chickpeas and mix well. Cook with a lid on slow flame for about 2-3 min.
- Serve the Chana Saag with rice or your favorite Indian bread for a wholesome meal.
Notes
- Try to use fresh spinach and mustard greens as they add the best flavor.
- Cleaning the leafy greens can take some time. You may do that a day in advance and wrap it without washing it in a clean dry newspaper. In winter, the sorted leaves can be left at room temperature. In summer, you might need to keep them in the refrigerator.
- Cooking on a slow flame in a heavy-bottomed wok is suggested.
- If you are using saag in a puree form, then evaporate the extra water carefully as it splatters.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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