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5.0 from 6 votes

Easy Chana Saag (Indian Chickpea Curry with Spinach)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 people
Calories: 314 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 5 cups boiled chickpeas (garbanzo beans) 2 cups dry chickpeas would yield approx 5 cups of boiled chickpeas
  • 1 cup spinach leaves sorted, washed and chopped
  • 1 cup mustard greens sorted, washed and chopped (100-150 gm)
  • 2 medium Red Onions
  • 1 medium tomatoes (chopped) add 2 tablespoon of tomato paste and 1 cup of tomato puree as a swap
  • 2 cloves garlic grated
  • 1 small green chili chopped
  • 1 teaspoon garlic grated I added it to chickpeas while boiling
  • 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 desi ghee
  • salt as per taste

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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. 
  4. To the gravy, add boiled chickpeas and mix well. Cook with a lid on slow flame for about 2-3 min.
  5. 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.