Chana Saag is one of those cozy, feel-good Indian curries that never fails to hit the spot! Made with hearty chickpeas simmered in a flavorful blend of spinach, onions, tomatoes, ginger, garlic, and warm spices, it's wholesome, satisfying, and full of comforting flavor. Plus, it's naturally vegetarian and can be easily adapted to be vegan or gluten-free, making it a delicious favorite for everyone at the table!
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I've always loved how incredibly versatile chickpeas are - they soak up spices beautifully and pair well with just about any leafy green. Chana Saag is one of those comforting dishes that everyone loves, whether you're serving it for a cozy weeknight dinner with basmati Rice or as part of a weekend spread with homemade whole wheat parathas or garlic naan. It's hearty, nourishing, and even better the next day, which makes it perfect for meal prep or entertaining.
If you enjoy recipes like this, you'll also love other vegetarian lentil and bean favorites from my kitchen, like Chana Masala, Kala Chana Curry, Rajma Masala, and Dal Bukhara; all wholesome curries that bring comfort and flavor to the table every time.
This recipe is wonderfully simple to make yet delivers a beautifully aromatic and perfectly spiced curry. I love how the spinach blends right in with the chickpeas, adding a fresh, vibrant flavor and that gorgeous green color. The result is a rich, wholesome curry that's full of depth and comfort; one you'll find yourself making again and again. It's the perfect choice for busy weeknights when you want something homemade, hearty, and absolutely delicious without spending hours in the kitchen.
Ingredient Notes
- Chickpeas - I usually go with canned chickpeas for convenience; they're quick, tender, and perfect for busy days. But if you prefer using dried chickpeas, go for it! Just soak them overnight and cook until soft; I've added a few notes in the recipe card below to help you get the perfect texture.
- Greens - Baby spinach is my go-to because it wilts beautifully and adds a fresh flavor, but feel free to experiment! Kale, mustard greens, or even a mix of your favorite greens will taste wonderful and give the curry a slightly different flavor each time.
- Tomatoes - Fresh diced tomatoes add brightness, while canned tomatoes (with their juices) bring a deeper, saucier flavor-use whatever you have on hand.
- Ginger & Garlic Paste - I love making my own paste in small batches-it adds a fresh zing and aroma to the curry. Store-bought paste works great, too, when you're short on time.
- Spices - You only need a few pantry staples: garam masala, mild Kashmiri red chili powder, and turmeric. If you're out of dry mango powder (amchur), finish with a squeeze of lemon juice for a perfect balance of tang.
How to make Chana Masala
- In a medium-sized pot, add ghee, and when it's sizzling hot, toss in the chopped onions and salt, and sauté for 5 to 7 minutes, or until translucent.
- Next, add the ginger and garlic, and sauté for an additional 2 to 3 minutes as the onions continue to brown. Add the chopped tomato, turmeric, red chili powder, and ground cumin.
- Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add the chickpeas and cook for another 2 to 3 minutes.
- Add the spinach, stir it into the masala, and cook just until the spinach wilts. Turn the heat off. Add garam masala and amchoor powder or lemon juice.
Serving
Serve this flavorful curry with warm pita bread, soft roti, or flaky homemade parathas; it's comforting and satisfying every time. If you're looking for a gluten-free option, basmati or brown rice makes a perfect pairing. I also love adding a side of cooling beetroot raita to balance the spices, and a chilled mango lassi is always a hit with both kids and adults!
Storing
Chana saag can be refrigerated for 5 days. For a longer shelf life, freeze it. To reheat, simply allow it to thaw and then reheat it in the microwave or stovetop in a pan.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Chana Saag {chickpeas and spinach cooked in warm spices}
Recipe Video
Ingredients
- 1 tablespoon ghee
- 1 yellow onion finely diced
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ginger grated
- 2 garlic cloves minced
- 1 medium tomato diced
- ½ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder or paprika
- 1 teaspoon ground cumin
- 1 can chickpeas rinsed and drained
- 4 cups fresh baby spinach rough chopped
- ½ teaspoon garam masala add more for spicier curry
- ½ teaspoon aamchoor powder or use 1 tablespoon lemon juice
Instructions
- In a medium sized pot, add ghee and when it's sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.
- Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.
- Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.
- Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.
- To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.
Notes
- For a vegan option, substitute ghee with neutral oil
- Chana Saag tastes even better the next day when all the flavors had infused well, so go ahead and make a double batch
- Do not cook for too long after adding the spinach and remember not to cover after adding the spinach to retain the vibrant green color
- If making ahead, stir in the spinach just before serving to maintain its fresh green color
- If you are using dry chickpeas, soak them overnight and then pressure cook in an Instant Pot for 45 minutes.
- You can also make this recipe in the pressure cooker with my Instant Pot Chana Saag Recipe
Nutrition
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Kerry says
This was amazing...so easy. I absolutely love chickpea and this recipe elevates simple ingredients. Took 20 minutes to get on the table. ♥️
Archana says
Thank you for your lovely feedback.
Tiffany says
Made this tonight and it’s so easy and delicious!
Archana Mundhe says
Thank you!
Nabeel Khan says
Hello, I am interested in trying this and I may use Peanut oil instead, would olive oil work, or the taste will be off?)
For 9 servings I was thinking of adding some modifications.
- 6 tablespoons of oil
- 3 cup onions (when you mentioned Onions did not mean small, medium or large?)
- 2 tablespoons of both ginger and garlic (Unless you do not recommend adding that much)
- 6 or 8 roma tomatoes instead of using 3
- 3 Thai chilli peppers and 1 jalapeno pepper minced with 1/4 teaspoon chilli flakes
-1 teaspoon of of red chilli powder and 2 to 3 teaspoons of Kashmiri red chilli powder
- Regarding Garam masala I have family members who are a little sensitive to garam masla so how much garam masala and amchoor powder do you recommend?
Archana Mundhe says
Hi Nabel, Peanut oil works wonderfully for this recipe. Olive oil can be used too, but it does have a distinct flavor that may slightly change the taste, so I’d recommend sticking with a neutral oil if possible.
For scaling up the recipe, try using the servings feature on the recipe card—it will automatically adjust all the ingredient quantities for you!
To answer your questions: The onions I used are medium-sized. You can add 2 tablespoons each of ginger and garlic, that will give a nice depth of flavor.
Your tomato and chili adjustments sound perfect for a spicier, more robust curry.
Since your family is sensitive to garam masala, start with 1 teaspoon and adjust to taste. For amchur powder, 1½ to 2 teaspoons should be plenty to add that lovely tang without overpowering the dish.
Melinda says
This is one of our go-to recipes. Basically any recipe from Archana (Ministry of Curry) is a winner
Archana Mundhe says
Thank you! It makes me so happy to know my recipes are being cooked and loved in your home.