Chana Saag Recipe

Introduction

Chana Saag is a comforting Indian dish combining tender chickpeas with vibrant spinach and warm spices. It’s a hearty, nutritious meal perfect for serving with basmati rice or naan. Whether you prefer stovetop or Instant Pot cooking, this recipe offers a flavorful and satisfying experience.

Ingredients

• 3 cups chickpeas (cooked or canned)
• 12 ounces spinach
• 1 cup tomatoes (finely chopped)
• 1/2 cup onion (chopped)
• 1/2 cup water
• 2 tbsp cashew cream (optional)
• 2 green chili (or jalapeno)
• 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)
• 2 tbsp oil
• 1 tsp salt (adjust according to taste)

Instructions

1. Step 1: Heat 1 tablespoon oil in a sauté pan over medium heat. Add chopped onions, ginger, garlic, and sliced green chili (jalapeno for milder heat). Cook until onions turn translucent, about 5 minutes.
2. Step 2: Stir in turmeric, ground cumin, coriander powder, garam masala, and salt. Mix well and add a tablespoon of water if spices start to stick or burn.
3. Step 3: Add the finely chopped spinach and cook on medium-high heat for 5 to 6 minutes until wilted and dry. Set aside to cool, then blend into a coarse or smooth paste according to your preference.
4. Step 4: In a deep pan or Dutch oven, heat remaining oil and cook chopped tomatoes until soft, about 2 minutes.
5. Step 5: Add chickpeas, red chili powder, and 1/2 cup water. Simmer on low heat for 4 to 5 minutes.
6. Step 6: Mix in the spinach paste and adjust consistency with water if needed. Let it simmer for 3 to 4 minutes.
7. Step 7: Optionally, stir in cashew cream and cook for another few minutes to enhance the creaminess.
8. Step 8: Serve hot with basmati rice or naan bread.
9. Instant Pot Instructions: Start in sauté mode, add oil, onions, ginger, garlic, and green chili; cook for 2 minutes. Add tomatoes and spices, stir well. Add chickpeas and water, deglaze if needed. Close lid, pressure cook on high for 5 minutes. Release pressure after 5 minutes. Return to sauté mode, add chopped spinach or greens; cook 2-3 minutes for spinach, 5 minutes for other greens. Turn off and serve.

Tips & Variations

• Use jalapeno instead of green chili for a milder heat.
• Substitute cashew cream with coconut milk for a different creamy texture.
• Try adding other greens like mustard leaves or kale for extra flavor and nutrition.
• To thicken the dish traditionally, add maize flour while cooking the spinach mixture.

Storage

Store Chana Saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it appears too thick. You can also freeze the dish for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly and save time. Just rinse and drain them before use.

What can I serve with Chana Saag?

This dish pairs wonderfully with basmati rice, naan, chapati, or any other Indian bread.

Chana Saag Recipe

Print Recipe

★★★★★

4.5 from 781 reviews

Chana Saag is a flavorful and nutritious Indian dish combining tender chickpeas with vibrant spinach cooked in a fragrant blend of spices. This hearty vegetarian recipe offers a creamy texture enhanced with optional cashew cream and can be prepared using stovetop or Instant Pot methods, making it a versatile and wholesome meal perfect for serving with rice or naan.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Vegetables & Greens

• 3 cups chickpeas (cooked or canned)
• 12 ounces spinach
• 1 cup tomatoes (finely chopped)
• 1/2 cup onion (chopped)
• 2 green chili (or jalapeno)
• 1/2 cup water

Spices & 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 salt (adjust according to taste)

Others

• 1 tsp garlic (grated or finely chopped)
• 1 tsp ginger (grated or finely chopped)
• 2 tbsp oil
• 2 tbsp cashew cream (optional)

Instructions

1. Prepare the onion and spice base: Heat a sauté pan or skillet over medium heat. Add 1 tablespoon of oil, chopped onions, grated ginger, garlic, and sliced green chilies (jalapeno for milder flavor). Cook until onions become translucent, about 5 minutes.
2. Add spices: Stir in turmeric powder, ground cumin, coriander powder, garam masala powder, and salt. Mix well and ensure spices do not burn; add a tablespoon of water if pan seems too hot.
3. Cook spinach: Add chopped spinach and cook over medium-high heat for 5 to 6 minutes, or until the spinach is completely wilted and water is mostly evaporated. Remove from heat and let cool slightly.
4. Make spinach paste: Once cooled, blend or mash the spinach mixture into a coarse or smooth paste as preferred. Set aside.
5. Cook tomato and chickpeas: In a deep-bottomed pan or Dutch oven, heat remaining 1 tablespoon oil. Add chopped tomatoes and cook for 2 minutes. Add cooked chickpeas, red chili powder, and 1/2 cup water. Simmer on low heat for 4 to 5 minutes.
6. Combine spinach paste and chickpeas: Stir the spinach paste into the chickpea mixture. Adjust water for desired consistency and simmer for another 3 to 4 minutes.
7. Add cashew cream (optional): For a richer, creamier texture, stir in cashew cream and cook for an additional 2 minutes.
8. Serve: Serve the chana saag hot with basmati rice or naan bread.
9. Alternative Instant Pot method: On sauté mode, heat oil and cook onions, ginger, garlic, and chilies for a few minutes. Add tomatoes and spices, mixing well. Stir in chickpeas and water, deglazing the pot if needed. Close the lid and cook on manual/pressure cook mode for 5 minutes at high pressure. After a 5-minute natural release, open the lid. Add chopped greens, sauté for 2–3 minutes for spinach or up to 5 minutes for other greens until cooked. Turn off the Instant Pot and serve.

Notes

• For a traditional thick porridge-like texture, add maize flour to the spinach paste in place of cashew cream.
• Adjust green chilies according to your spice preference.
• Canned chickpeas can be used for convenience; rinse them before use.
• Spinach can be substituted or combined with other greens like mustard greens or kale for varied flavor.
• Cashew cream is optional but adds a luxurious creaminess to the dish.
• This dish pairs well with basmati rice or naan bread for a complete meal.

Keywords: Chana Saag, chickpeas and spinach curry, Indian vegetarian recipe, chana recipes, spinach recipes, healthy Indian food