Chana Saag Recipe

Estimated reading time: 3 minutes

What is Chana Saag?

As the name suggests, it is a hearty Indian curry with chickpeas (chana) and spinach leaves (saag). Hence the name chana saag. In India, it is common to cook various legumes, lentils, or beans with green leafy vegetables. I similarly make spinach egg curry, palak khichdi, or chana dal palak for everyday meals. In the last few years, chana saag has become quite popular among the instant pot community and vegan food lovers. In my upcoming cookbook, you will find a lot of Indian curry recipes with seasonal green leafy vegetables.

Ingredients For Curry

Chickpeas: You can make it with both dried and canned chickpeas. In fact, with pre-cooked or canned chickpeas, the chana curry takes less than 20 minutes to get ready! I prefer using dried chickpeas (chana) and cooking them from scratch in the masala to make chana saag. Greens: My choice of saag for this curry recipe is spinach. You can use dill leaves, kale, fenugreek leaves, etc. Tomato Paste: It is a blend of fresh tomatoes, ginger, garlic, dried red chilies, and hot water. Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala, Cumin Seeds, Green Cardamom, Black Cardamom, Bay Leaf Coconut Milk: It gives a creamy texture to the curry. Use thick or first pressed coconut milk. Other Ingredients: Cooking Oil, Red Onion, Salt, Water

Watch Chana Saag Video

Serving Suggestion

Chana Saag is an Indian main course dish. You can serve it with plain basmati rice or jeera rice. It tastes delicious with chapati, paratha, or naan as well.

gluten-free one pot meal high protein vegan and vegetarian It takes only 30 minutes perfect for a family meal wholesome and nutritious

You can curate a complete Indian meal by accompanying the chana curry with rice, naan, kachumber salad, and refreshing mint raita. Store the leftover curry in the refrigerator. It remains fresh for one week. Reheat in a microwave or stovetop before serving.