Chana Saag | Curried Chickpeas with Spinach

Chana Saag is a classic Indian curry made with chickpeas, spinach, onion, tomato, ginger, garlic, and warm spices. Served with warm paratha or steamed basmati rice makes a perfect weeknight meal that can be easily adapted to vegan or gluten-free diets.

The recipe was originally posted in Dec 2016 and has been updated with new photos and video

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 a quick weeknight meal.

Ingredients

Here are some of the main ingredients you will need for this recipe:

• Chickpeas - I am using canned chickpeas in this recipe but you can use dry chickpeas instead. Please see my notes in the recipe card below for tips on using dried chickpeas.
• Greens - I love to add boxed baby spinach but you can also use kale, mustard greens, or a mix.
• Tomatoes - Diced fresh tomatoes or canned tomatoes with liquids work well.
• Ginger and Garlic Paste - I prefer using homemade ginger and garlic paste but storebought ones work equally well.
• Spices - Garam Masala, Mild Kashmiri Red Chili, Turmeric is all that you will need. If you do not have dry mango powder, simply squeeze some fresh lemon in the end.

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 saute for 5 to 7 minutes or until they are 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 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 chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach, stir into the masala, and cook just until the spinach wilts. Turn the heat off.
• Add garam masala and amchoor powder or lemon juice. Mix well.

Serving

Serve with warm pita bread, roti, or homemade parathas. For a gluten-free meal, 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!

Storing

Chana saag can be refrigerated for 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.

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 the pressure cooker with my Instant Pot Chana Saag Recipe

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

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save Saved!

4.56 from 76 votes

Chana Saag {chickpeas and spinach cooked in warm spices}

A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Entree, Main dish

Cuisine: Indian

Servings: 3

Calories: 90kcal

Author: Archana Mundhe

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.

Video

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

Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 52mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4359IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.