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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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.
Dana says
My family loves this dish. I double the recipe and also use half chick peas and the other half paneer. So so good and easy to make!
Archana says
Great idea to add paneer
Sherin says
Really delicious recipe and easy to make!! Thank you!
Susan says
I loved this dish (with naan) and was so sad there wasn't enough left over for another full meal - I didn't notice the serving size said 3 (and I only had enough fresh ingredients for 1 recipe). I made it again today from the pantry (canned tomatoes, frozen spinach) for comparison. It was tasty for pantry food, but sadly it wasn't quite right and I won't make it without fresh produce again. Next time I will double the recipe!
Archana says
So glad you enjoyed this easy recipe. I agree fresh tomatoes and spinach makes a difference.
Elizabeth says
Yummy yummy yummy! So easy, fast and cheap to make, and all wirh ingredient I already had on hand! (I went with frozen spinach for ease and savings.) I made a double batch and looking forward to the flavors coming together even more over a couple meals. Thanks for another great recipe, Archana!
Mitu Banerjee says
This was the perfect recipe for tonight’s dinner. It’s quick and effortless. I added diced potatoes. Thank you for inspiring me with your delicious recipes!
Archana says
Thank you for the feedback!
Roop says
Quick easy and yum!