Chana Saag
Spinach and Chickpeas cooked with onion, tomatoes & spices makes Chana Saag a comforting meal. Serve it with rice naan!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 15 oz can chickpeas or use 1.25 cups cooked chickpeas
- 300 g spinach blend (I used mix of spinach, mustard greens and pak choi)
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 3 big garlic cloves (grated)
- 1 red onion (medium, finely chopped)
- 2 large tomatoes (finely chopped)
- 1/4 tsp cayenne/red chili powder
- 1/4 tsp cumin powder
- 1 tsp curry powder
- 1/4 tsp garam masala powder + more to sprinkle
- salt (to taste)
- 7-8 tbsp coconut milk
- juice of 1/2 lemon (optional)
Instructions
- 1
Place the spinach blend in a pan and add little water to it. Boil for few minutes till the spinach starts to wilt.
- 2
Immediately remove the spinach from pan and place under cold water and then chop finely.
- 3
Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
- 4
Then add grated garlic and saute for few seconds till the garlic starts to turn brown.
- 5
Add chopped onions now and also 1/2 teaspoon of salt. Saute for 1-2 minutes or till onions turn translucent.
- 6
Add chopped tomatoes and mix. Cook for 2 minutes.
- 7
Add curry powder, red chili powder, garam masala powder, cumin powder and salt and mix.
- 8
Cook for 2-3 minutes or till oil starts oozing from the sides of the masala.
- 9
Add the chickpeas and cook for a minute.
- 10
Now add the chopped spinach blend and cook for another minute or so.
- 11
Add the coconut milk and let it simmer for 3-4 minutes.
- 12
Sprinkle garam masala on top and serve chana saag hot with rice, naan or any bread of your choice. You may also squeeze in some fresh lemon juice before serving.