Spinach and Chickpeas cooked with onion, tomatoes & spices makes Chana Saag a comforting meal. Serve it with rice naan!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 15 oz can chickpeas or use 1.25 cups cooked chickpeas
- 300 grams spinach blend (I used mix of spinach, mustard greens and pak choi)
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 3 big garlic cloves (grated)
- 1 red onion (medium, finely chopped)
- 2 large tomatoes (finely chopped)
- 1/4 teaspoon cayenne/red chili powder
- 1/4 teaspoon cumin powder
- 1 teaspoon curry powder
- 1/4 teaspoon garam masala powder + more to sprinkle
- salt (to taste)
- 7-8 tablespoons coconut milk
- juice of 1/2 lemon (optional)
Method
- Place the spinach blend in a pan and add little water to it. Boil for few minutes till the spinach starts to wilt.
- Immediately remove the spinach from pan and place under cold water and then chop finely.
- Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
- Then add grated garlic and saute for few seconds till the garlic starts to turn brown.
- Add chopped onions now and also 1/2 teaspoon of salt. Saute for 1-2 minutes or till onions turn translucent.
- Add chopped tomatoes and mix. Cook for 2 minutes.
- Add curry powder, red chili powder, garam masala powder, cumin powder and salt and mix.
- Cook for 2-3 minutes or till oil starts oozing from the sides of the masala.
- Add the chickpeas and cook for a minute.
- Now add the chopped spinach blend and cook for another minute or so.
- Add the coconut milk and let it simmer for 3-4 minutes.
- Sprinkle garam masala on top and serve chana saag hot with rice, naan or any bread of your choice. You may also squeeze in some fresh lemon juice before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.