This simple, quick and delightful dish makes weekend meals satisfying and special.
What is Saag?
Saag is literally any curry dish that has cooked greens as the star ingredient. This could be any leafy green from spinach and mustard leaves to fenugreek leaves (methi) and beet greens. If you’re familiar with Punjabi food, you’ve probably heard of a particular food synonymous with the Punjabi culture – saarson da saag and makki di roti (mustard leaves and corn rotis). This nourishing chana saag is one such variation, though not popular in the Indian households, you will find this on the restaurant menus outside India. Most Indian curries or stews have a base sauce or gravy. Some like the simple saag or my chana saag use a spiced curried greens and tomato base to add richness and tang to the dish.
About Chana Saag
Chana saag is an Indian dish where cooked chickpeas and leafy greens are immersed in a tomato-onion gravy that has been steeped with aromatic Indian spice powders. Chana saag makes a good meal prep option as you can cook the different elements in advance and then bring them to a simmer on the day you serve. You can batch cook this tasty side to rice or rotis for potlucks and family get-togethers. This chickpea and spinach side can be cooked on the stovetop or the Instant pot and takes 40 minutes to prepare and serve. Serve this with plain basmati rice, butter naan, plain paratha or roti.
About This Chana Palak
My chana saag has a spicy spinach and tangy tomato layer over which the rest of the delectable dish is built. This chickpea and greens curry is perfectly spiced with flavorsome garam masala. What makes my recipe unique is the tadka or tempering that I often add to take this recipe to the next level. You can, of course, skip this tempering step without losing out on the authentic taste of a chana saag. I do recommend using the fresh and organic greens (spinach in this case) that you can find. This not only provides the vibrant green color to the curry but maximizes the amount of nutrients you can get from leafy vegetables. Frozen spinach is an excellent option when you’ve run out of fresh greens. Use either baby spinach or the bigger leaves, or better still, a mix of both. More Spinach recipesPalak paneerSpinach curryHara bhara kababPalak paratha
How to Make Chana Saag (Stepwise Photos)
Prepare the chana (chickpeas)
Rinse and soak 1 cup of Kabuli chana for at least 8-10 hours, preferably overnight. Drain the water and rinse the chana well. If you’re using previously cooked or canned chickpeas (around 3 cups), skip this step. Add 1 cup of water to the chickpeas and cook it in the pressure cooker until you hear 3 to 4 whistles. The cooked chickpeas should be tender and soft, but not mushy. If you’re using the instant pot, cook it for 16 to 18 minutes. Let the pressure release naturally.
Make the saag (curried spinach)
Add 1½ tablespoons of oil in a deep pan or saucepan on high heat. Reduce the heat to medium and add 1¼ teaspoon (¾ inch) of finely chopped ginger, 2 minced cloves of garlic, and 1 to 2 slit green chilis. Sauté for 30-60 seconds. Reduce the amount of green chili if you don’t want a hotter dish. Add 1 cup of finely chopped onion (1 large onion) and sauté until it’s fully cooked and turns golden brown. Add 4-5 cups of rinsed and roughly chopped spinach or palak. Sauté for 3 minutes, until the leaves have just wilted & the raw smell has gone completely. Remove from heat and transfer to a bowl or plate to cool. Now transfer the cooled saag ingredients to a blender. You may want to set aside one of the green chilies at this stage. Taste test and add later. Add ¼ cup of coriander (cilantro leaves). Blend to a coarse or smooth paste, according to your preference. I prefer a smooth paste for the chana saag.
Make the chana saag curry
While the saag cools, prepare the rest of the dish. Chop the tomatoes. I deseed the tomatoes before chopping. Heat 1½ tablespoons of oil in the same pan. Reduce the heat to medium and add 1 cup (2 medium) chopped tomatoes and 1 teaspoon of salt, or as per your taste. Sauté the tomatoes for 4-5 minutes, until they turn mushy and soft. Stir frequently to ensure the food doesn’t burn. Now add ¾ teaspoon garam masala. Add cooked chana. Add 1½ cups of water (chana water and extra liquid). Cover pan with lid and let the chana simmer for 4 to 5 minutes. This allows the spice flavors to mix with the chickpeas. Reduce heat to low and add the blended saag mixture. Stir well to combine and cook the chana saag for 1 -2 minutes or until the curry starts to bubble. Taste and adjust seasonings. Overcooking at this stage will darken the saag. Remove from heat and pour into a large serving bowl.
Make the tempering (optional)
Heat a small saucepan and melt 1 tablespoon of ghee or butter on low heat. Add 2 dried red chilies and 1 to 2 chopped garlic (1 tablespoon). Pan fry on low heat for 1 minute or until the garlic turns light golden brown. Add ½ teaspoon of hing (asafetida) and turn off the flame. Do not overcook garlic as it tastes bitter. Drizzle this tempering over the chana saag and serve it with cooked rice, roti, paratha or butter naan. Drizzle some lemon juice.
Pro Tips
Use green chilies with caution. Saute 2, blend one & set aside another. Use the other one only if required later. You may just chop and add it later. For add ½ cup of methi or fenugreek leaves. You’ll be sauteing the methi in oil and before cooking tomatoes. This helps remove the slightly astringent flavor of fenugreek leaves. If you don’t have picky eaters at home, you can simply skip sautéing and pureeing onions with spinach. Instead saute the chopped onions before the tomatoes. This also adds some texture to your saag. Don’t have the time to soak and cook chickpeas? Use 3 cups of canned chickpeas in a pinch. If you’re adding the liquid from the can, go easy on the salt and reduce the amount of water mentioned in my recipe. For extra saag (gravy) in the recipe, reduce the chana to 3/4 cup or 2 cups cooked. Use the tangier chole or chana masala instead of garam masala. Make it vegan by subbing the ghee and butter in the tempering with oil.
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