Chana Saag (Indian Chickpea Spinach Curry)

This easy Chana Saag recipe is a comforting meal prepared with chickpeas, spinach and Indian spices. Prepare chana saag just like your favourite Indian restaurant.

What is Chana Saag?

Chana Saag is a classic Indian curry you may recognise from restaurant menus. Cooked chickpeas are simmered in a delicious leafy greens and onion tomato sauce with warming spices.

Chana Saag is different to a normal chana masala or vegan chickpea curry because of the green leafy vegetable sauce.

As an umbrella term, “saag” can refer to spinach leaves, mustard greens, collard greens or basella (malabar spinach). The greens are either finely chopped or creamed into the sauce. A classic is Sarson da Saag served with Maize flour flatbreads.

We love to add spinach in this delicious Paneer Palak Kofta Curry.

In chana saag, you can either prepare the dish by added chopped spinach only or by blending spinach into the sauce, restaurant style.

Other Indian restaurant style recipes:

Chana Masala

Saag Aloo

Saag Paneer

Punjabi style Matar Paneer

Palak Paneer

Dum Aloo

Paneer Tikka Masala

Black Daal (Daal Makhani)

Ingredients

Full measurements can be found in the recipe card below

Chickpeas – also known as garbanzo beans. You can use dry chickpeas or a can of chickpeas for faster cooking time. I have cooked my chickpeas in the Instant Pot electric pressure cooker.

See my other Indian chickpea recipes.

Spinach – I have used fresh spinach but you can use frozen which works just as good for this recipe. Finely chop it.

Baby spinach is easiest to find in local supermarkets and it does not need to be blanch cooked before adding to the recipe as baby spinach leaves are tender.

Onion, garlic, ginger, green chilies – crushed to a paste or finely chopped.

Tomato puree – use either crushed fresh tomatoes or tomato paste.

Spices – red chili powder (alternatively use cayenne pepper), turmeric powder, ground coriander powder, ground cumin powder, garam masala powder. Note that often ground cumin and coriander powder is sold combined

Alternatively to individual spices, use this madras curry powder or homemade curry powder made with warm spices.

Oil – I have used olive oil, you can use flavourless oil

Optional:

Cumin seeds – tempered in oil.

Lemon juice – enhances the flavours, use fresh or bottled

Dried fenugreek leaves – if you happen to have them lying around, the quintessential ingredient to your homemade Indian curries tasting restaurant style is to add a large pinch of dried fenugreek leaves or kasoori methi. I have used kasoori methi in this recipe.

Method

Heat oil in a heavy bottomed pan or large skillet on medium heat. Once the oil is warm, add the cumin seeds – a teaspoon cumin seeds will do. Allow the cumin seeds to crackle and infuse their flavour into the oil.

Add the chopped onion, ginger garlic paste and green chillies. Sauté for 3-4 minutes or until the mixture has reduced. Do not cook on high heat as the mixture will burn and not properly cook

Add in the tomato puree and again cook until you see oil on the sides of the pan. Add the spices – red chilli powder, turmeric, ground cumin coriander and garam masala. Mix well.

If you are blending spinach into the sauce, add half the spinach, a cup of water and blend the masala using an immersion blender or jug blender to get a sauce.

Add the cooked chickpeas, add more water if required and salt to taste. Cook until the sauce has thickened up and turn off the heat.

If adding kasoori methi, crush a pinch in your palm and stir into the curry.

Toss in the remainder of the chopped spinach and stir in. It will wilt and will retain its vibrant green colour.

If using, add a little lemon juice or cream of choice at this stage.

Serving Suggestion

Chana Saag is best enjoyed the British Indian Restaurant way!

You need an Indian flatbread such as garlic and coriander naans, Peshwari Naans or soft chapatis.

Serve alongside jeera rice (cumin rice), plain basmati rice or Coconut Milk Pulao.

You need a bowl of Indian restaurant style Indian Onion Chutney or this Indian Onion Salad along with Indian Mint Sauce and poppadoms.

For drinks, go for Mango Lassi or a simple Sweet Lassi.

To end your meal on a sweet note, go for Gulab Jamun Cake or Vegetarian Mango Panna Cotta

Storage

Chana Saag tastes fantastic the next day as the flavours have a chance to build and deepen.

Store leftover curry in the fridge in an airtight container for up to 3 days. Reheat in a pan with a tablespoon of water or heat in the microwave until piping hot.

If preparing in advance, you can always add the spinach at the last minute before serving.

Chana Saag freezes well. Place in a freezer safe container and freeze for up to 3 months.

Allow to thaw and reheat in a pan with a pinch of garam masala or curry powder to revive the spices. You’ll have a delicious curry ready for the next time the craving hits!

Other Chickpea Recipes

Chickpea Salad with Avocado Dressing

Vegan Chickpea Tikka Masala

Bhel Puri

Tandoori Chickpea Tacos

Roasted Carrot and Chicpea Soup

Easy Chana Pulao

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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