Chana Saag (Spinach Chickpea Curry)

 HOW TO PREPARE

Chana Saag (Spinach Chickpea Curry)

🥬 Chana Saag (Spinach Chickpea Curry)

Serves: 3–4

Time: ~30 minutes

Diet: Vegan, gluten-free

Ingredients

➤ 2 tbsp oil (neutral or mustard oil)

➤1 medium onion, finely chopped

➤1 tbsp ginger-garlic paste (or 1 tbsp grated ginger + 3 cloves garlic)

➤1–2 green chilies, finely chopped (optional)

➤1 tsp cumin seeds

➤1 tsp ground coriander

➤½ tsp turmeric

➤1 tsp garam masala

➤½–1 tsp chili powder (to taste)

➤1 tsp ground cumin

➤2 medium tomatoes, pureed (or 1 cup canned crushed tomatoes)

➤2 cups cooked chickpeas (or 1 can, drained & rinsed)

➤4–5 cups fresh spinach, chopped

(or ~10 oz frozen spinach, thawed and squeezed)

➤Salt, to taste

➤½ cup water (adjust as needed)

➤1 tsp lemon juice (optional)

➤Fresh cilantro, for garnish (optional)

Instructions

1.Bloom the spices

Heat oil in a pan over medium heat. Add cumin seeds; let them sizzle for a few seconds.

2.Build the base

Add onion and sauté until golden (6–8 minutes). Stir in ginger-garlic and green chilies; cook 1 minute until fragrant.

3.Spice it up

Add coriander, turmeric, ground cumin, chili powder, and garam masala. Stir for 30 seconds.

4.Tomato magic

Add tomato puree and cook until thick and glossy, and oil begins to separate (5–7 minutes).

5.Chickpeas + spinach

Add chickpeas, salt, and water. Simmer 5 minutes. Stir in spinach and cook until wilted and well incorporated (another 5 minutes).

6.Finish

Taste and adjust salt or spice. Add lemon juice if using. Garnish with cilantro.

🍽️ Serving Ideas

➤With basmati rice or jeera rice

➤Scooped up with roti, naan, or paratha

➤As a protein-packed filling for wraps or bowls

🔁 Variations & Tips

➤Creamier: Add 2–3 tbsp coconut milk or cashew cream at the end

➤Extra depth: Finish with a pinch of kasuri methi (dried fenugreek)

➤Greens swap: Try mustard greens or a spinach–kale mix