Chana Saag {chickpeas and spinach cooked in warm spices}

Chana Saag {chickpeas and spinach cooked in warm spices}

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

Ingredients

  • ghee
    1 tbsp
  • yellow onion

    finely diced

    1
  • kosher salt
    1 tsp
  • ginger

    grated

    1 tsp
  • garlic cloves

    minced

    2
  • tomato

    diced

    1 medium
  • ground turmeric
    ½ tsp
  • kashmiri red chili powder

    or paprika

    1 tsp
  • ground cumin
    1 tsp
  • chickpeas

    rinsed and drained

    1 can
  • fresh baby spinach

    rough chopped

    4 c
  • garam masala
    ½ tsp
  • aamchoor powder

    or use 1 tablespoon lemon juice

    ½ tsp

Directions

  1. 1

    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.

  2. 2

    Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.

  3. 3

    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.

  4. 4

    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.

  5. 5

    To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.

Chana Saag {chickpeas and spinach cooked in warm spices}

Chana Saag {chickpeas and spinach cooked in warm spices}

4.6(87)25 min3 servings90 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 87 ratings

ministryofcurry.com
4.6(87 reviews)
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Rating Breakdown

About this Recipe

Craving a comforting, deeply flavorful Indian curry that comes together in a flash? This Chana Saag recipe delivers an authentic experience with hearty chickpeas and fresh spinach, all ready in just 25 minutes.

Why This Chana Saag Works

This recipe shines by balancing a rich tapestry of warm spices with the earthy freshness of spinach and the satisfying texture of chickpeas. The genius lies in its simple yet potent blend of onions, ginger, garlic, and diced tomatoes, all brought to life with a homemade garam masala that ensures every spoonful is bursting with classic Indian flavor. It's a quick, nourishing dish that feels like it simmered all day.

What to Expect

Prepare for a vibrant and aromatic experience. You'll find tender chickpeas enveloped in a lush, mildly spiced sauce, punctuated by wilted spinach that adds a beautiful green hue and subtle sweetness. The medley of ground turmeric, Kashmiri red chili powder, and cumin creates a harmonious warmth, while the aamchoor powder provides a delightful tangy lift. This Chana Saag is a truly satisfying entree—hearty, fragrant, and bursting with the nuanced flavors characteristic of Indian cooking.

Customization & Variations

This versatile Chana Saag can easily be adapted to your pantry. If Kashmiri red chili powder isn't on hand, common paprika makes an excellent substitute for color and mild heat. Don't have aamchoor powder? A tablespoon of fresh lemon juice will provide that essential bright, tangy finish. For a richer flavor, consider blooming whole spices like cumin seeds or mustard seeds in the ghee before adding the onions.

Serving & Context

This Chana Saag makes for an incredibly satisfying and wholesome entree. Serve it alongside fluffy basmati rice, warm naan, or a simple flatbread to soak up every last drop of the flavorful sauce. It's perfect for a weeknight dinner, offering deep flavors without the lengthy cooking time.

Frequently Asked Questions