Chana Saag (Indian Spinach and Chickpeas Curry) Recipe
If you are looking for a vibrant, nourishing dish that bursts with flavor and comfort, then Chana Saag (Indian Spinach and Chickpeas Curry) should be your next kitchen adventure. This classic Indian recipe marries tender chickpeas with nutritious spinach in a rich, spiced tomato base, creating a curry that is both hearty and beautifully fresh. Each bite offers a delightful balance of earthy greens, fragrant spices, and creamy texture, making it a satisfying meal for any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing out the authentic taste of Chana Saag (Indian Spinach and Chickpeas Curry). Each item plays a role, whether it’s enhancing flavor, adding texture, or contributing to that welcoming color that makes this dish so irresistible.
- Chickpeas (3 cups, cooked or canned): The star protein, tender yet firm, soaking up all the spices and flavors beautifully.
- Spinach (12 ounces): Fresh and vibrant, providing a mellow, earthy backdrop that balances the spices.
- Tomatoes (1 cup, finely chopped): Adds a tangy richness and helps create the luscious sauce.
- Onion (1/2 cup, chopped): Brings sweetness and depth to the curry base when sautéed.
- Water (1/2 cup): Helps in simmering and achieving the perfect consistency.
- Cashew cream (2 tbsp, optional): Offers a silky texture and subtle richness if you want to elevate the curry.
- Green chili (2, or jalapeño): Injects a gentle heat, adjustable by your spice preference.
- Ground cumin (1 tsp): A warm, nutty spice essential for that authentic flavor profile.
- Coriander powder (1 tsp): Adds citrusy undertones that brighten the curry.
- Red chili powder (1/4 tsp): For a touch of spiciness that awakens the palate.
- Garam masala powder (1/2 tsp): The fragrant blend that ties all the spices together beautifully.
- Turmeric powder (1/4 tsp): Imparts vibrant color and subtle earthiness while also being super healthy.
- Garlic (1 tsp, grated or finely chopped): Boosts the savory depth and aroma.
- Ginger (1 tsp, grated or finely chopped): Lends a zesty freshness that balances richness.
- Oil (2 tbsp): For sautéing ingredients and bringing out the flavors.
- Salt (1 tsp, adjust to taste): Enhances and balances all the other flavors.
How to Make Chana Saag (Indian Spinach and Chickpeas Curry)
Step 1: Sauté the Aromatics
Start by heating a skillet over medium heat and adding a tablespoon of oil. Once warm, toss in the finely chopped onions, ginger, garlic, and sliced green chili. Cook these together until the onions turn translucent, about 5 minutes, as this foundational step releases an amazing aroma and gently sweetens them to build depth in your curry.
Step 2: Toast the Spices
Now sprinkle in turmeric, cumin, coriander, garam masala, and salt. Stir carefully to blend all the spices with the onion mixture, making sure they avoid burning. If the pan feels too hot, add a splash of water to keep everything moist. This crucial stage awakens the spices’ bold flavors, giving the dish its signature warmth.
Step 3: Cook the Spinach
Add the finely chopped spinach directly into the pan. Increase the heat to medium-high and cook for about 5 to 6 minutes until the greens are fully wilted and most of the water has evaporated. If you choose to use other greens, remember they might require a bit more time to soften thoroughly.
Step 4: Create the Spinach Paste
Once cooked, remove the spinach mixture from heat and let it cool for a few minutes. Then blend it into a coarse or smooth paste depending on your preference. This paste forms the rich, velvety base that makes Chana Saag so luscious and layered in texture.
Step 5: Prepare the Chickpeas and Tomato Base
Heat the remaining oil in a deep-bottom pan or Dutch oven, then add the chopped tomatoes. Cook for a few minutes until soft and fragrant, before stirring in the chickpeas and sprinkling on red chili powder. Pour in the half cup of water and simmer on low heat for 4 to 5 minutes, allowing those flavors to mingle and thicken nicely.
Step 6: Combine and Simmer
Gently stir in the spinach paste to the simmering chickpea mixture. Adjust the water as needed to reach your desired consistency, then let the whole curry simmer for another 3 to 4 minutes. To enrich the dish further, you can add cashew cream at this stage and cook for a couple more minutes—it adds an irresistible creaminess without overpowering the flavors.
Step 7: Final Touches and Serving
Your Chana Saag (Indian Spinach and Chickpeas Curry) is now ready to be enjoyed. The final dish should be thick, creamy, and bursting with layers of fragrant spices—perfect alongside steaming basmati rice or soft naan bread for a deeply satisfying meal.
How to Serve Chana Saag (Indian Spinach and Chickpeas Curry)
Garnishes
A dollop of yogurt or a drizzle of fresh cream can elevate the dish, adding a cooling contrast to the spices. Fresh cilantro leaves scattered on top inject a burst of herbal brightness and a lovely pop of green, signaling freshness and vibrancy.
Side Dishes
Traditionally paired with fluffy basmati rice or warm naan, Chana Saag draws out their mild textures. For a wholesome meal, consider adding a side of pickled vegetables or a crisp cucumber raita to balance the warming spices with cool crunch and tang.
Creative Ways to Present
For a fun twist, serve your Chana Saag in warm pita pockets for an Indian-inspired wrap, or spoon it over roasted cauliflower steaks for a low-carb option. You can also turn it into a hearty filling for savory crepes or stuffed peppers, highlighting its versatility beyond the classic curry bowl.
Make Ahead and Storage
Storing Leftovers
Chana Saag tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the curry has cooled fully before sealing to preserve freshness and flavor.
Freezing
This curry freezes beautifully, making it a perfect make-ahead meal. Portion the curry into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best results.
Reheating
Reheat Chana Saag gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it thickens too much. Alternatively, microwave in a covered dish using short intervals, stirring to heat evenly and preserve that fresh, vibrant taste.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well if fresh is not available. Just make sure to thaw and drain excess water before cooking to avoid making the curry too watery.
Is Chana Saag vegan?
By default, yes! The basic recipe uses plant-based ingredients. If you choose to add cashew cream, the dish remains vegan, but avoid dairy cream to keep it plant-friendly.
How spicy is this curry?
You can easily control the heat by adjusting the number of green chilies or swapping them for jalapeños, which give milder heat. The recipe balances spices with creaminess, making it approachable for many palates.
Can I make this recipe in a slow cooker?
Yes, you can! Sauté the aromatics and spices first, then add chickpeas, spinach, tomatoes, and liquids to the slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours until everything is tender and flavors meld.
What can I substitute if I don’t have cashew cream?
Feel free to use coconut cream, plain vegan yogurt, or even a splash of regular cream if you are not vegan. These will add creaminess while keeping the curry luscious and smooth.
Final Thoughts
Whether you are new to Indian cuisine or a seasoned enthusiast, Chana Saag (Indian Spinach and Chickpeas Curry) is a dish that brings warmth, nutrition, and unforgettable flavor to your table. Its comforting texture with bold, layered spices makes it a favorite I love sharing with friends and family. I encourage you to try this recipe—you may just find it becoming your go-to weeknight dinner as it is for me!
Print
Chana Saag (Indian Spinach and Chickpeas Curry) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Chana Saag is a flavorful Indian curry combining tender chickpeas with nutritious spinach and a blend of aromatic spices. This wholesome dish offers a perfect balance of protein and greens, ideal for a vegan or vegetarian meal. It’s delicious served with basmati rice or naan bread and can be prepared on the stovetop or in an Instant Pot for convenience.
Ingredients
Legumes and Greens
- 3 cups chickpeas (cooked or canned)
- 12 ounces spinach
Vegetables
- 1 cup tomatoes (finely chopped)
- 1/2 cup onion (chopped)
- 2 green chili (or jalapeno)
- 1/2 cup water
Spices and Flavorings
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/4 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1 tsp garlic (grated or finely chopped)
- 1 tsp ginger (grated or finely chopped)
- 1 tsp salt (adjust according to taste)
Others
- 2 tbsp oil
- 2 tbsp cashew cream (optional)
Instructions
- Prepare Onion and Spice Base: Heat 1 tablespoon oil in a sauté pan over medium heat. Add chopped onions, ginger, garlic, and sliced green chilies or jalapeno for a milder heat. Cook until onions turn translucent, about 5 minutes.
- Add Ground Spices: Stir in turmeric powder, ground cumin, coriander powder, garam masala, and salt. Mix well, ensuring spices don’t burn. If pan is too hot, add a tablespoon of water to prevent burning.
- Cook Spinach: Add finely chopped spinach to the pan. Cook on medium-high heat for 5-6 minutes until fully wilted and no water remains. If using other greens, cook longer as needed.
- Make Spinach Paste: Allow spinach mixture to cool slightly, then blend into a coarse or smooth paste according to preference. Set aside.
- Prepare Tomato-Chickpea Mixture: Heat remaining oil in a deep pan or Dutch oven. Add chopped tomatoes and cook for a few minutes until soft.
- Add Chickpeas and Simmer: Add cooked chickpeas and red chili powder to the tomatoes. Pour in 1/2 cup water, stir and simmer on low heat for 4-5 minutes.
- Combine Spinach Paste: Add spinach paste to the chickpea mixture. Adjust water to desired consistency and simmer for another 3-4 minutes.
- Optional Thickening: For a thicker consistency, traditionally maize flour is used, or stir in 2 tablespoons cashew cream and cook for an additional 2 minutes.
- Serve: Serve hot with basmati rice or naan bread for a satisfying meal.
- Instant Pot Version – Saute Base: Set Instant Pot to sauté mode and heat oil. Add onions, ginger, garlic, and green chilies. Cook for 2 minutes.
- Add Tomatoes and Spices: Add chopped tomatoes, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Stir well.
- Add Chickpeas and Water: Mix in cooked chickpeas and 1/2 cup water. Deglaze pot if needed to avoid burning.
- Pressure Cook: Close lid and set Instant Pot to manual/pressure cook on high for 5 minutes. After cooking, wait 5 minutes then manually release pressure.
- Add Greens: Open lid and add chopped spinach or other greens. Sauté for 2-3 minutes for spinach or 5 minutes for tougher greens, until cooked.
- Finish and Serve: Turn off Instant Pot and serve chana saag hot with rice or bread.
Notes
- For a thicker texture, incorporate 1-2 tablespoons maize flour into the spinach paste before mixing with chickpeas.
- Use jalapeno instead of green chili for a milder dish.
- Adjust salt and spice levels according to taste preference.
- Cashew cream is optional but adds a creamy texture to the curry.
- Ensure spinach is well cooked and wilted to avoid excess water in the dish.
- Feel free to substitute with other leafy greens such as mustard greens or kale for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté and Simmer (Stovetop or Instant Pot)
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Chana Saag, Indian Chickpea Curry, Spinach Chickpeas Curry, Vegan Indian Recipe, Gluten Free Indian Curry
