Chana Saag
Transform your weeknight dinners with this flavorful and wholesome Chana Saag, a vibrant Indian-inspired dish that combines tender chickpeas and nutrient-packed spinach in a fragrant, spiced tomato gravy. Infused with aromatic cumin, garlic, and garam masala, this recipe delivers a rich and comforting blend of flavors, elevated by a hint of lemony brightness. Perfectly suited for vegans and vegetarians (with the option to use vegetable stock) or flexible for omnivores using chicken stock, this one-pan dish comes together in just 40 minutes, making it an easy yet satisfying option for busy evenings. Serve it with warm naan, roti, or a bowl of steamed basmati rice for a hearty meal that’s as nourishing as it is delicious. Keywords: chana saag recipe, Indian chickpea spinach curry, healthy vegetarian dinner, easy vegan curry.
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Recipe Information
Ingredients
- 15 oz Canned chickpeas (drained and rinsed)
- 4 cups Fresh spinach (washed and roughly chopped)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 Green chilies (finely chopped, optional)
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 0.5 tsp Red chili powder (optional)
- 2 tbsp Vegetable oil
- 0.5 cup Vegetable or chicken stock
- to taste Salt
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the cumin seeds and let them splutter for 30 seconds, releasing their aroma.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, grated ginger, and green chilies (if using). Cook for another 1-2 minutes, stirring constantly.
Mix in the turmeric powder, coriander powder, and red chili powder (if using). Stir for 30 seconds to toast the spices.
Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and form a thick paste, about 5-6 minutes.
Stir in the spinach and cook until wilted, about 2-3 minutes.
Add the rinsed chickpeas and vegetable or chicken stock. Stir well to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and cook for 10 minutes, allowing the flavors to meld together.
Sprinkle garam masala over the mixture and stir well. Taste and adjust salt as needed.
Remove from heat and stir in the lemon juice for a bright, tangy finish.
Garnish with freshly chopped cilantro and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 28.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
