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Chana Saag Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/chana-saag-recipe/