chana saag

A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.

Chana Saag {chickpeas and spinach cooked in warm spices}

ghee ()

yellow onion (finely diced)

salt (or

ginger (grated)

garlic

tomato (diced)

turmeric

kashmiri red chili powder (or paprika)

cumin

chickpeas (rinsed and drained)

baby spinach (rough chopped)

garam masala

aamchoor powder lemon juice

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.

Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.

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.

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.

To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.

https://content.jwplatform.com/videos/VaC8GE5u.mp4

Chana Saag – A vegetarian, chickpea curry with greens that is cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.

Chana Saag

The easiest Chana Saag recipe ready in 30 minutes!

Easy 30-Minute Chana Saag

Tbsp coconut oil (or olive oil)

onion

jewel yam (cubed, or Yukon gold potato)

ginger

coconut milk

Tbsp curry powder

tsp cumin

tsp red kashmiri chili powder (optional)

tsp red pepper flakes (optional)

tsp sea salt (to taste)

tomatoes drained, un-salted recommended

chickpeas,

baby spinach (loosely packed)

rice

Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, about 8 to 10 minutes (Note: you can cover the skillet to help steam and cook the potato if necessary).

While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.

Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.

Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook until spinach has wilted, about 2 minutes. Taste the chana saag for flavor and season with additional sea salt and/or spices.

Serve Chana Saag with cooked white rice (or grain of choice). Note: if you're not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.

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Chana Saag {chickpeas and spinach c...

Easy 30-Minute Chana Saag

Top 2 chana saag recipes from across the web

The most viewed chana saag recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chana Saag {chickpeas and spinach c...

Easy 30-Minute Chana Saag

The most viewed chana saag recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine