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Chana Saag (Indian Spinach and Chickpeas Curry) Recipe

Chana Saag (Indian Spinach and Chickpeas Curry) Recipe
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★★★★★

4.7 from 16 reviews

Chana Saag is a flavorful and nutritious Indian curry combining tender chickpeas and fresh spinach cooked with aromatic spices and tomatoes. This wholesome dish is perfect for a hearty vegetarian meal, served with basmati rice or naan bread. It offers a creamy texture optionally enhanced by cashew cream, making it both satisfying and delicious.

Ingredients

Scale

Legumes and Greens

  • 3 cups chickpeas (cooked or canned)
  • 12 ounces spinach

Vegetables

  • 1 cup tomatoes (finely chopped)
  • 1/2 cup onion (chopped)
  • 2 green chili (or jalapeno)

Spices and Seasonings

  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1/4 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1 tsp garlic (grated or finely chopped)
  • 1 tsp ginger (grated or finely chopped)
  • 1 tsp salt (adjust according to taste)

Other Ingredients

  • 1/2 cup water
  • 2 tbsp cashew cream (optional)
  • 2 tbsp oil

Instructions

  1. Prepare the Onion and Chili Base: Heat 1 tbsp oil in a sauté pan over medium heat. Add finely chopped onions, grated ginger, garlic, and sliced green chili (jalapeño can be used for a milder taste). Cook until onions turn translucent, about 5 minutes.
  2. Add Spices: Stir in turmeric, ground cumin, coriander powder, garam masala, and salt to the onion mixture. Mix thoroughly and monitor to avoid burning; add a tablespoon of water if the pan gets too hot.
  3. Cook the Spinach: Add finely chopped spinach to the mixture and cook on medium to high heat for 5-6 minutes until wilted and moisture evaporates. Set aside to cool slightly.
  4. Make Spinach Paste: Once cooled, blend the cooked spinach mixture into a coarse or smooth paste as preferred. Keep aside.
  5. Cook Tomatoes and Chickpeas: Heat remaining oil in a deep-bottomed pan or Dutch oven, add chopped tomatoes, and sauté for a few minutes. Add cooked chickpeas, red chili powder, and 1/2 cup water. Simmer on low heat for 4-5 minutes.
  6. Combine Spinach Paste and Chickpeas: Add the spinach paste to the chickpea mixture and mix well. Adjust water as needed for desired consistency and simmer for another 3-4 minutes.
  7. Add Cashew Cream (Optional): Stir in cashew cream to enrich the curry and cook for few more minutes to blend flavors.
  8. Serve: Serve hot with basmati rice or naan bread for a wholesome meal.
  9. Instant Pot Alternative: Start Instant Pot on sauté mode, add oil, onions, ginger, garlic, and green chili; cook briefly. Add tomatoes and all spices including red chili powder and salt; stir well. Add chickpeas and water, deglaze if necessary. Close lid, pressure cook on high for 5 minutes. Natural release for 5 minutes, then manual release. Restart sauté mode, add chopped spinach (or other greens) and cook 2-3 minutes for spinach or 5 minutes for tougher greens. Turn off and serve.

Notes

  • To achieve a thicker, porridge-like consistency typical of traditional saag, maize flour can be added to the spinach mixture before blending.
  • Adjust the green chili quantity based on your heat preference; jalapeño is milder than Indian green chilies.
  • Use cashew cream for a richer, creamier texture or omit for a lighter version.
  • If using other greens like mustard or kale, increase cooking time accordingly until tender.
  • Drain canned chickpeas and rinse well before use to reduce sodium content if desired.

Nutrition

Keywords: Chana Saag, Chickpea Spinach Curry, Indian Vegetarian Recipe, Healthy Indian Curry, Spinach Chickpeas Curry

Find it online: https://nayabaker.com/chana-saag-indian-spinach-and-chickpeas-curry-recipe/