Curried Chana Saag Recipe

Curried chana saag is a North Indian dish of chickpeas simmered in a spiced spinach and tomato sauce. The spinach cooks down into a thick sauce, and the chickpeas make it filling enough to serve as a full dinner.

It takes about 35 minutes in one pot and uses pantry spices and canned chickpeas. Serve it over basmati rice or with warm naan, and it is vegan as written.

Ingredients

• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 green chili, chopped, optional
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chili powder or mild paprika
• 1 cup (240 g) crushed tomatoes
• 10 ounces (300 g) fresh spinach, or 10 ounces frozen spinach, thawed
• 2 cans (15 ounces or 400 g each) chickpeas, drained and rinsed
• 1/2 cup (120 ml) full fat coconut milk
• 1/2 cup (120 ml) water
• 1 teaspoon salt, or to taste
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Fresh cilantro and sliced red onion, to serve

Why You’ll Love This Curried Chana Saag

• It is a one pot dinner that is ready in 35 minutes, with no soaking or long simmering.
• The spinach gives the sauce body, so you do not need cream or flour to thicken it.
• Canned chickpeas make it fast, and they add plant protein and fiber.
• It is vegan and gluten free, and the leftovers taste even better the next day.

Ingredient Notes

Chickpeas: Canned chickpeas are the easiest choice. Rinse them well to remove the canning liquid, which can taste metallic and dull the spices. If you cook dried chickpeas, use about 3 cups cooked, and keep a little of the cooking liquid to thin the sauce.

Spinach: Fresh spinach tastes the brightest, but it shrinks to a fraction of its volume, so the pot will look overfull at first. Frozen spinach works well too. Thaw it and squeeze out the water, or the sauce will turn thin. Some cooks add a handful of chopped fenugreek leaves or kale, which makes the flavor deeper and slightly bitter.

Coconut milk: It softens the spice and makes the sauce creamy. Use the full fat kind from a can. Light coconut milk works but the sauce will be thinner. Cashew cream or plain yogurt can replace it. Yogurt makes the dish vegetarian but not vegan, so add it off the heat and stir gently to avoid curdling.

Spices: Cumin seeds, coriander, turmeric and garam masala form the base. Kashmiri chili powder adds color without much heat. If you cannot find it, use mild paprika and a pinch of cayenne. Garam masala goes in at the end, because long cooking dulls its aroma.

Tomatoes: Crushed canned tomatoes give a smooth, even sauce. Fresh tomatoes need to be chopped fine and cooked longer, until the oil starts to separate at the edges.

How to Make Curried Chana Saag

Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they smell toasty. Do not let them turn dark, because burnt cumin tastes bitter.

Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and golden at the edges. This is the first step where a mistake ruins the dish. If the onion is only translucent, the sauce tastes raw and sharp. Take your time here.

Stir in the garlic, ginger and green chili and cook for 1 minute. Add the coriander, ground cumin, turmeric and chili powder. Stir for 30 seconds, then add the crushed tomatoes and salt. Cook for 5 to 7 minutes, stirring often, until the tomatoes darken and the oil begins to show at the edges of the pot. Rushing this step leaves the sauce tasting acidic.

Add the spinach in handfuls, stirring until each batch wilts before adding the next. Pour in the water and cook for 5 minutes. For a smoother sauce, blend about half of the spinach mixture with an immersion blender, or leave it chunky for more texture.

Add the chickpeas and coconut milk. Simmer, partly covered, for 10 minutes. The second step that matters is the finish. Stir in the garam masala and lemon juice only at the end, off the heat. Taste, and add salt if needed. The lemon lifts the flavor and keeps the spinach from tasting flat.

Serve hot over basmati rice, topped with cilantro and thin slices of red onion.

Tips for Success

• Squeeze out thawed frozen spinach firmly. Extra water is the main reason the sauce turns thin.
• Mash a few chickpeas against the side of the pot. The starch thickens the sauce naturally.
• Add the spices to hot oil, not dry onions. The fat carries the flavor and keeps the spices from scorching.
• Go easy on the water. The spinach and tomatoes release liquid as they cook, and you can always add a splash later.
• Season at the end. Chickpeas and spinach both absorb salt, so taste before you finish.

Storage

Fridge: Store the cooled chana saag in an airtight container for up to 4 days. The flavor improves overnight.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if it has thickened.

Rice: Store cooked rice separately and cool it quickly. Reheat it until steaming hot, and eat it within a day.

FAQ

Is chana saag vegan?

Yes, as written here. It uses oil and coconut milk, and every ingredient is plant based. Traditional versions sometimes use ghee or cream, so check the recipe if you make it elsewhere.

Can I use frozen spinach?

Yes. Use 10 ounces, thaw it completely and squeeze out as much water as you can. Add it with the water, since it is already wilted.

What is the difference between chana saag and chana masala?

Chana masala is chickpeas in a tomato and onion sauce. Chana saag adds a large amount of spinach, which makes the sauce green, thicker and a little earthier.

How do I make it spicier?

Add a second green chili, a pinch of cayenne, or more Kashmiri chili powder with the other spices. You can also top the bowl with sliced fresh chili.

What should I serve with it?

Basmati rice, jeera rice and naan are the usual choices. Roti and a simple cucumber salad also work well.