Chana Saag is a classic Indian curry made with chickpeas, spinach, onion, tomato, ginger, garlic and warm spices. Served it with warm pita bread or steamed basmati rice it makes a perfect weeknight meal that can be easily adapted to vegan or gluten-free diets.
I love the versatile protein and fiber rich chickpeas. A crowd pleaser recipe, chana saag can be made ahead, making it an ideal dish for busy weeknights and is also a hit at gatherings and parties. This chana saag is adapted from one of my favorite food blogger Malika Basu’s recipe.
As Malika describes, the recipe indeed is very easy and yields an aromatic and perfectly spiced curry. I loved how the bag of spinach blended so beautifully with the rest of the ingredients. This healthy and nutrition rich curry is definitely a keeper and perfect for quick weeknight meal.
Serving
Serve with warm pita bread, naan or homemade parathas. For gluten free option, serve with basmati rice or brown rice. Cooling beetroot raita pairs really well with the spicy flavors of this curry. And don’t forget to make the refreshing mango lassi that the kids and adults will love!
Tips
- 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 for a party, 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 pressure cooker with my Instant Pot Chana Saag Recipe
Storing
Chana saag can be refrigerated unto 5 days. For longer shelf life, freeze it. To reheat simply allow it to thaw and then reheat it in the microwave or stovetop in a pan.
Did you enjoy this protein packed vegetarian curry? Here are some more vegetarian recipes to try:
- Daal Makhani – Copy cat Madras Lentils recipe
- Spinach Dal & Rice – Creamy lentils with rice cooked pot in pot
- Chana Masala – A classic restaurant fav dish
- Curried Black eyed peas – Easy Instant Pot Recipe
- Creamy Dill Lentils – Best way to enjoy dill with lots of garlic
Chana Saag {chickpeas and spinach cooked in warm spices}
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
- 1/2 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
- 1/2 teaspoon garam masala add more for spicier curry
- 1/2 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.
Video
Notes
- For 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 pressure cooker with my Instant Pot Chana Saag Recipe
Nutrition
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Indu says
looks so yummy!
Archana says
Thank you Indu!
Indukuri A Raju says
for US, Choppoing of costco loose spinach is painful… What i Do instead is freeze the spinach bag and simply crush the frozen spinach leaves between my palms to get desired effect. Cheers
Archana says
Thank you! Great idea
Amy says
Thanks, Archana! Wondering where to get the mango root powder. Sounds delicious!
Archana says
Amy, I used dry mango powder which is available in Indian grocery stores. Instead of amchoor powder you can also use 1 tsp of lemon juice. It basically gives the required sour taste!
payel says
Looks so delicious!
Archana says
Thank you Payel and it tastes heavenly.
annika says
You can never go wrong with chickpeas. Love your presentation!
Archana says
Thank you Annika!
Alok Singhal says
I have been checking out food blogs today after long, and this looks super-delicious!
Archana says
Thank you Alok!
Elaine says
Thank you. We had this for dinner and it was fantastic. I added cauliflower since I had to cook it. Yum!
Archana says
Hi Elaine! So glad you enjoyed this easy and delicious recipe. I like your idea of adding cauliflower in it!
Amber says
Just finished the dishes after eating this for dinner tonight. I never realized how creamy the spinach got when it is cooked down and I’m so used to curries with coconut milk I thought we would miss it. Nope! Will make again!
We used the lemon juice substitute you mention in the comments for the amchoor since we didn’t have that on hand. Since we’re a spicy family, we added some leftover chopped jalapeno from another dish and it was perfectly hot but oh-so delish!
Archana says
Thank you Amber!
Vishal says
Hi Archana- Did you change this recipe? I believe there was a previous version where you did the sauté first and cooked all the ingredients with the chickpeas. That definitely seems easier, curious what happened to that one.
Archana says
I have not changed this recipe. May be you are referring to the Chana saag instant pot version?
Ana Salas says
I made this for a quick dinner tonight, and everyone loved it! I wanted to ask – you mention that the dish can be made ahead – can you provide some recommendations on how best to reheat it? Thank you for the wonderful recipe.
Archana says
Thank you for the feedback. To reheat you can simply microwave or reheat in a pan on the stovetop
Hemali says
Hi Archana! I’m excited to try this recipe tonight but I don’t have ghee on hand.. can I make the dish without it or substitute it for butter?
Archana says
Hi Hemali! Yes you can use any oil. It will still be delicious!
Valerie Smith says
Just made this delicious dish. It was wonderful. I added another tomato because I love my curries saucy and substituted the lemon juice as a previous responder suggested. I am passing the recipe on to my sister.
Archana says
Thank you for your lovely feedback
Marcia says
I soaked my organic dried chickpeas I keep on hand for hummus. My two teenage daughters inhaled their dinner and neither asked “What is this green stuff?” Quite the contrary. My younger daughter asked me to make it more often. I purchased the chili powder you recommend from Amazon. This has just the right amount of spice. I’ll make it a day or two in advance next time to let the flavors meld. We all loved it. I’m a big fan of your blog. Thank you so much!!!!
Kira Rukin says
How much is a serving? I am going to bulk prepare for myself and a friend.
Thanks!
Archana says
Hi! It makes about 3 cups. And serving size depends on each individual. If you want to bulk prepare def increase servings to 12 🙂
Prabha Abraham says
HI Archana – recipe looks great! What was the size of the can of chickpeas? I have a 15 oz, and a 29oz. Will the ratio of spices accommodate a larger can?
Archana says
15 oz, so if you are using 29 oz double the recipe ingredients.