Description
Chana Saag is an easy, flavorful Indian curry made with tender chickpeas and spinach simmered with tomatoes, onions, garlic, ginger, green chili, and warm aromatic spices. This vegan and gluten-free curry has a delicious semi-dry consistency and makes a comforting main course or side dish served with basmati rice or naan.
Ingredients
- 3 cups cooked or canned chickpeas
- 12 ounces spinach
- 1 cup finely chopped tomatoes
- 1/2 cup chopped onion
- 1/2 cup water
- 2 tbsp cashew cream, optional
- 2 green chilies or jalapenos
- 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, adjusted to taste
Instructions
- Heat a sauté pan or skillet over medium heat. Once hot, add 1 tablespoon of oil, chopped onions, ginger, garlic, and sliced green chili. Cook for about 5 minutes, until the onions become translucent.
- Add the turmeric, ground cumin, coriander powder, garam masala, and salt. Mix well, making sure the spices do not burn. If the pan is too hot, add a tablespoon of water.
- Add the finely chopped spinach and cook over medium-high heat for 5–6 minutes, until the spinach is completely wilted and most of the moisture has evaporated.
- Remove the spinach mixture from the heat and allow it to cool slightly. Blend into a coarse or smooth paste according to your preference.
- Heat a deep-bottomed pan or Dutch oven and add the remaining oil and chopped tomatoes. Cook the tomatoes for a couple of minutes.
- Add the cooked chickpeas and red chili powder. Pour in 1/2 cup water and simmer over low heat for 4–5 minutes.
- Add the blended spinach saag sauce to the chickpeas and mix well. Adjust the amount of water according to your desired consistency and simmer for another 3–4 minutes.
- Stir in the cashew cream and cook for a couple more minutes until the curry is creamy and well combined.
- Serve hot with basmati rice or naan bread.
Notes
- For a traditional thicker saag, mix 1 tablespoon maize flour with water to make a slurry. Add it with the saag sauce and simmer for about 10 minutes.
- You can use cashew cream or coconut cream to thicken the curry and keep it vegan.
- Add a splash of lemon juice after removing the curry from the heat for a fresh, tangy flavor.
- For extra tanginess, add 1/2 teaspoon of dry mango powder.
- Add more water or coconut milk if you prefer a thinner curry.
- Spinach should be included even when using other greens to prevent the curry from becoming too bitter or pungent.
- Frozen spinach can be used in place of fresh spinach.
- Fresh tomatoes can be replaced with the same quantity of tomato puree, or use 1 tablespoon of tomato paste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Indian