Chana Saag Recipe

Ever found yourself craving a dish that’s both comforting and packed with vibrant flavors? Let me introduce you to my go-to soul-warming chickpea spinach curry that never fails to impress.

My recipe for Chana Saag incorporates chickpeas and spinach but spices like cumin and turmeric take it from the purely comforting and nourishing realm of familiar “straight-up” dishes and allow it to shine as a seriously mouthwatering vegetarian option. And, hey, don’t sleep on Chana Saag’s garnishes either.

Fresh cilantro tastes great here, but don’t undersell the way in which a squeeze of lemon juice preserve’s the dish’s brightness.

Ingredients

• Chickpeas: Rich in protein and fiber, they provide a hearty base.
• Spinach: Loaded with iron and vitamins; a nutritious green.
• Ginger: Adds warmth and aids digestion; zingy spice.
• Garam Masala: A blend of spices for deep, aromatic flavor.
• Turmeric: Earthy and vibrant, known for anti-inflammatory properties.
• Coconut Milk: Adds creaminess with subtle sweetness; optional.
• Green Chilies: Provide heat and a fresh, spicy note.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 pound fresh spinach, washed and chopped
• 1 large tomato, chopped
• Salt to taste
• 1/4 cup coconut milk or cream (optional)
• Juice of 1 lemon
• Fresh cilantro leaves for garnish

How to Make this

1. In a large pan, medium heat, warm the cooking oil. When the oil is hot, add the cumin seeds. Let them sizzle and pop for just a few seconds. They should smell incredible by now.

2. Incorporate the very finely chopped onion and fry until it is reduced to a golden brown.

3. Add the garlic, ginger, and green chilies to the mix. They need to be in and stirred up—up close and personal with the other ingredients. Cook them like you own them for about 1-2 minutes. They will perfume the kitchen like nothing else.

4. Incorporate the ground coriander, ground cumin, turmeric powder, garam masala, and red chili powder. Combine the spices thoroughly.

5. Add the diced tomato and cook until it breaks down, which will take about 3-4 minutes.

6. Mix the drained and rinsed chickpeas thoroughly into the spice mixture. Cook for 5 more minutes.

7. Place the chopped spinach in the pan and stir it continuously until it wilts and thoroughly mingles with the chickpeas.

8. Add salt to taste and pour in the optional coconut milk or cream. Blend well and reduce the heat to simmer for 5-7 minutes.

9. Juice 1 lemon into the mixture and stir to combine. Adjust seasonings if necessary.

10. Top with freshly chopped cilantro and serve steaming with your choice of bread or rice.

Equipment Needed

1. Large pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Can opener
8. Citrus juicer or handheld lemon squeezer
9. Bowl or colander (to drain and rinse chickpeas)

FAQ

• What is Chana Saag?In North India, there is a delicious and nutritious dish called Chana Saag. It consists of chickpeas (which are called chana in Punjab) and spinach (saag). Chana Saag is made with those two ingredients and flavored with spices.
• Can I use frozen spinach instead of fresh?It is permissible to use spinach that has been frozen. It must, however, be thawed and drained before being added to the dish.
• Is Chana Saag vegan?This is a naturally vegan recipe, and a step for optional added creaminess is to use coconut milk or cream.
• How spicy is this dish?Use 2 green chilies and 1/2 teaspoon red chili powder for moderate heat. Increase or decrease the amount of chilies to suit your spice preference.
• What can I serve Chana Saag with?Rice, roti, or naan make an ideal pairing with Chana Saag for a complete meal.
• Can I substitute canned chickpeas?Dried chickpeas can be used, but they require soaking and then cooking until soft before adding them to the recipe.
• How do I store leftovers?Refrigerate uneaten portions in a covered container. They will keep for 3 days. Reheat leftovers before serving.

Chana Saag Recipe Substitutions and Variations

Olive oil or ghee can be used in place of vegetable oil. Either will impart a different depth of flavor to whatever dish you are preparing. Use them in the same quantity as the recipe calls for vegetable oil.
Frozen spinach: Use fresh spinach, thaw and drain excess water before use.
Canned white beans, such as navy or cannellini, can be substituted for chickpeas.
Cumin seeds: Substitute using ground cumin in half the amount (1/2 teaspoon).
You can use yogurt or heavy cream in place of coconut cream or milk. This will give you the same creamy texture, without coconut’s subtropical flavor.

Pro Tips

1. For enhanced flavor, toast the cumin seeds in the dry pan for a few seconds before adding oil. This helps release more aroma and depth from the cumin.

2. To achieve a richer sauce, lightly mash some of the chickpeas with the back of a spoon while cooking. This will thicken the sauce and create a creamier texture.

3. If you have the time, let the spices cook with the onions, garlic, and ginger for a few extra minutes to allow the flavors to develop fully. Be careful not to burn them.

4. Consider adding a pinch of sugar when you add the tomatoes. This can help balance the acidity and enhance the tomato’s natural sweetness.

5. For a bit of extra zing, add a splash of the lemon juice towards the end of cooking, reserving some for a final drizzle just before serving. This will provide a fresh and vibrant finish to the dish.