Chana Saag {chickpeas and spinach cooked in warm spices}
A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon ghee ()
- 1 yellow onion (finely diced )
- 1 teaspoon kosher salt (or to taste )
- 1 teaspoon ginger (grated )
- 2 garlic cloves (minced)
- 1 medium tomato (diced )
- ½ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder (or paprika )
- 1 teaspoon ground cumin
- 1 can chickpeas (rinsed and drained )
- 4 cups fresh baby spinach (rough chopped )
- ½ teaspoon garam masala
- ½ teaspoon aamchoor powder (or use 1 tablespoon lemon juice )
Instructions
- 1
In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.
- 2
Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.
- 3
Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.
- 4
Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.
- 5
To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.