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.
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.