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4.58 from 63 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 mins
Cook Time20 mins
Total Time25 mins
Course: Entree, Main dish
Cuisine: Indian
Servings: 3
Calories: 90kcal


  • 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


  • 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.
  • You can also make this recipe in the pressure cooker with my Instant Pot Chana Saag Recipe


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
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