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chana saag recipe video

Chickpea Spinach Curry | Chana Saag

Chickpeas and spinach cooked in lip-smacking spinach coconut sauce to pair with rice or naan. Ready in under 20 minutes!
5 from 9 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 6

Ingredients

Spinach puree:

  • 1 cup baby spinach or English spinach
  • 2-3 green chilies
  • A handful of coriander cilantro leaves

Chana saag:

  • 1 tablespoon oil
  • 1 cup chopped onions
  • 3 garlic cloves chopped
  • 1 - inch fresh ginger chopped
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon red chili powder
  • 1 large tomato chopped or ¼ cup canned diced tomatoes
  • 2 x 425 g canned chickpeas drained and rinsed (approximately 3 cups cooked chickpeas)
  • 1 cup baby spinach or English spinach chopped
  • ¼ cup coconut milk
  • 1 teaspoon garam masala homemade or store bought
  • Salt to taste

Garnish:

  • Chopped coriander cilantro leaves

To serve:

Instructions

Spinach puree:

  • Bring a large saucepan of water to boil. Add spinach. Blanch for 1 minute. Transfer to a bowl of chilled water.
  • Place cooled spinach leaves, green chilies and coriander (cilantro) leaves in a food processor. Process to a smooth puree. Set aside.

Chana saag:

  • Heat oil in a large frying pan over medium-high heat.
  • Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
  • Add garlic and ginger. Sauté, stirring occasionally, for 1 minute or until fragrant.
  • Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for about 30 seconds or until aromatic.
  • Add tomatoes. Cook, stirring occasionally, for about 2 minutes or until the tomatoes turn mushy.
  • Add chickpeas and chopped spinach leaves. Season with salt. Stir to combine. Cook, covered, for about 3-4 minutes.
  • Add spinach puree, coconut milk and garam masala. Cook, covered, for another 1-2 minutes.
  • Garnish with coriander (cilantro) leaves.
  • Top with sliced onions.
  • Serve with basmati rice or naan, and mango chutney, if using.

Notes

  • Chickpeas - Dried chickpeas is a great alternative to canned version in this recipe. Soak chickpeas for about 4-6 hours and then cook separately before adding to the curry. 

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 69g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 840mg | Fiber: 15g | Sugar: 14g