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chana saag recipe

Curried Chana Saag

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian, Vegetarian
Ingredients Method Notes

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
  • 1 teaspoon  garam masala
  • 1 tablespoon  lemon juice
  • Fresh cilantro and sliced red onion, to serve

Method
 

  1. Heat the oil in a large pot over medium heat. Add the cumin seeds and cook for 30 seconds.
  2. Add the onion and cook for 6 to 8 minutes until soft and golden at the edges.
  3. Stir in the garlic, ginger and green chili for 1 minute. Add the coriander, ground cumin, turmeric and chili powder and stir for 30 seconds.
  4. Add the crushed tomatoes and salt. Cook for 5 to 7 minutes until the sauce darkens and the oil begins to separate.
  5. Add the spinach in handfuls until wilted, then pour in the water and cook for 5 minutes. Blend half of the mixture if you want a smoother sauce.
  6. Add the chickpeas and coconut milk. Simmer partly covered for 10 minutes.
  7. Remove from the heat and stir in the garam masala and lemon juice. Serve over rice with cilantro and red onion.

Notes

Vegan and gluten free as written. Squeeze frozen spinach dry if you use it. Serve with basmati rice or naan (naan contains gluten and often dairy).