Chana Saag, made with dry chickpeas and fresh leafy greens is a popular Indian recipe. Simmered in coconut milk, onion, garlic, tomato gravy, and Indian warm spices, this is a comfort meal with rice or paratha for busy weeknights!
Born and brought up in Delhi in a Punjabi family means exposure to various forms of green leafy vegetables and chole bhature. I have loved chickpeas since childhood in every recipe. This is the first time I tried making Chickpea spinach curry in coconut milk. A friend of mine who is from South India shared her lunch with me and I loved this take on classic Indian curry.
I have also added mustard greens and they add amazing flavor to this recipe. Enjoy this spicy and easy chana saag curry with plain basmati rice, cumin rice, or chapati (Indian flatbread) for a perfect weeknight meal! Trust me, this Indian food is going to be a crowd-pleaser.
Spice it with my homemade chana spice blend and my authentic garam masala.
Find More Similar Indian Recipes: Punjabi Chana Masala, Palak Paneer, Palak Chana Dal/Chana Spinach Dal, Saag Paneer Punjabi Style.
Why You'll Love This Recipe?
- Bursting with savory and spicy flavors and aromatic spices.
- Protein-rich Chickpeas Recipe
- Easy recipe.
- A wholesome and comforting meal.
- Can be made Vegan
- Make-Ahead Recipe
- Scalable recipe
- Kids friendly
- The Best and Easy Chana Saag Recipe Ever!
What Is Saag?
Saag refers to a dish in Indian cuisine that typically consists of leafy greens cooked with spices and sometimes with other ingredients such as potato, paneer (Indian cheese), or meat. The term "saag" can refer to various types of leafy greens used in the dish, including spinach, mustard greens, fenugreek leaves, kale, or collard greens, among others. These greens are often finely chopped or pureed and then cooked with a mixture of spices such as cumin, coriander, turmeric, and garam masala, along with garlic, ginger, onions, and tomatoes for added flavor.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Saag- is the main ingredient for this recipe. I have used a combination of fresh spinach leaves, and mustard greens. Feel free to use just spinach or baby spinach leaves, kale, or a combination of any other leafy greens. I have added more chickpeas than saag and used a chopped version of saag instead of pureed. But this ratio can be customized. It depends upon your preference. If you love more saag, feel free to double up the quantity given in the recipe card.
- Garbanzo Beans- I have soaked dry chickpeas and boiled them the night before. You may use canned chickpeas as well. Make sure to drain the water from them and rinse them or boil for 5-10 min before using. For the dry chickpeas, you may find boiling instructions in my recipe- Punjabi Chana Masala.
- Onions- Red onions work best.You may use white onions as well.
- Tomato- Fresh tomatoes work best. I have used chopped tomatoes. You may use tomato puree or tomato paste too.
- Garlic- Fresh garlic cloves add amazing flavor and depth. I recommend using fresh garlic. though you may use ginger garlic paste.
- Ginger: Freshly Grated Ginger works well. I had added it while boiling chickpeas. If you are using a can of chickpeas, you may add it with garlic.
- Green Chilly: I love leafy greens with green chilies. I have added the chopped fresh green chilly. Feel free to adjust the heat as this is going to be very spicy.
- Ghee: Saag in India can't be made without Ghee. I can't enjoy it without Ghee. If you wish to make vegan chana saag, you may use olive oil or any other vegetable cooking oil.
- Coconut Milk- Coconut milk balances the spicy flavors and adds a rich creamy base to this recipe. While you may use any cream, I wanted to give it authentic flavor and make it healthy too. You may use cashew cream as well.
- Spices and Salt: Red chili powder, turmeric powder, and chana Masala are the spices I have used. You may also add garam masala, coriander powder. Normal salt works well.
- Cilantro Leaves (optional): Garnish with fresh coriander leaves.
How to Make Chana Saag
Step 1 Prepping the Saag
Wash and chop the spinach leaves, mustard greens, onions, tomatoes, garlic, and green chili. I have already boiled the chickpeas in the morning.
Place the washed and chopped spinach mustard greens in a colander to drain excess water. If you are using frozen leafy greens, make sure to thaw them and blanch them for a few minutes before using them.
Step 2 Sauté and Simmer
In a heavy-bottomed wok, heat ghee and sauté the onions, garlic, and green chili until golden. Add chopped tomatoes and cook until they soften.
Step 3 Add Leafy Greens and Spices
Add spices and salt, chopped, washed leafy greens, and add coconut milk. They would leave water. Simmer for about 5 min for the mixture to absorb the flavors.
Step 4 Add boiled Chickpeas
To the gravy, add boiled chickpeas and mix well. Cook with a lid on slow flame for about 2-3 min.
Step 4: Serve It
Serve the Chana Saag with brown rice or cilantro lime brown rice, or your favorite Indian bread for a wholesome meal.
Expert Tips
- Try to use fresh spinach and mustard greens as they add the best flavor.
- Cleaning the leafy greens can take some time. You may do that a day in advance and wrap it without washing it in a clean dry newspaper. In winter, the sorted leaves can be left at room temperature. In summer, you might need to keep them in the refrigerator.
- Cooking on a slow flame in a heavy-bottomed wok is suggested.
- If you are using saag in a puree form, then evaporate the extra water carefully as it splatters.
Storage Suggestions
For storing leftovers, let the Chana Saag cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 2-3 days. Make sure to reheat it thoroughly before consuming it.
However, I suggest not to freeze it as the green leafy veggies leave water when stored. If you may still freeze, make sure to do that for not more than 3 days and reheat after thawing it. The stored saag would leave the water when reheated. Use a stovetop method to reheat on a slow flame to evaporate the extra water.
FAQs
Chana Saag, a classic Indian curry, combines tender chickpeas with vibrant spinach and mustard greens, sauteed in onions, garlic, ginger, and tomatoes along with aromatic Indian spices and coconut milk for a hearty meal.
Saag is a popular dish in North India and Punjab. It is made of various green leafy vegetables, commonly including spinach (palak), mustard greens (sarson), fenugreek leaves (methi), and bathua leaves boiled and blended in a thick paste cooked in onion, garlic, and tomato gravy with ghee.
This recipe of chana saag has 314 calories with a protein of 14 gm.
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Easy Chana Saag (Indian Chickpea Curry with Spinach)
Equipment
- 1 heavy bottomed wok
- 1 Chopping board
- 1 Pressure Cooker if your are boiling chickpeas and not using canned. In that case add 2 hrs to the prepping time- soaking dry chickpeas in hot water for 1-1.5 hrs and then boiling in pressure cooker for about 20 min.
Ingredients
- 5 cups boiled chickpeas (garbanzo beans) 2 cups dry chickpeas would yield approx 5 cups of boiled chickpeas
- 1 cup spinach leaves sorted, washed and chopped
- 1 cup mustard greens sorted, washed and chopped (100-150 gm)
- 2 medium red onions
- 1 medium tomatoes (chopped) add 2 tablespoon of tomato paste and 1 cup of tomato puree as a swap
- 2 cloves garlic grated
- 1 small green chili chopped
- 1 teaspoon garlic grated I added it to chickpeas while boiling
- 2 tablespoon coconut milk
- 2 teaspoon red chili powder adjust the heat
- 1 tsp turmeric powder
- 1 tablespoon chana masala you may use any curry powder
- 2.5 tablespoon Desi Ghee
- salt as per taste
Instructions
- Wash and chop the spinach leaves, mustard greens, onions, tomatoes, garlic, and green chili. I have already boiled the chickpeas in the morning.Place the washed and chopped spinach mustard greens in a colander to drain excess water. If you are using frozen leafy greens, make sure to thaw them and blanch them for a few minutes before using them.
- In a heavy-bottomed wok, heat ghee and sauté the onions, garlic, and green chili until golden. Add chopped tomatoes and cook until they soften.
- Add spices and salt, chopped, washed leafy greens, and add coconut milk. They would leave water. Simmer for about 5 min for the mixture to absorb the flavors.
- To the gravy, add boiled chickpeas and mix well. Cook with a lid on slow flame for about 2-3 min.
- Serve the Chana Saag with rice or your favorite Indian bread for a wholesome meal.
Notes
Expert Tips
- Try to use fresh spinach and mustard greens as they add the best flavor.
- Cleaning the leafy greens can take some time. You may do that a day in advance and wrap it without washing it in a clean dry newspaper. In winter, the sorted leaves can be left at room temperature. In summer, you might need to keep them in the refrigerator.
- Cooking on a slow flame in a heavy-bottomed wok is suggested.
- If you are using saag in a puree form, then evaporate the extra water carefully as it splatters.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 314 |
| % Daily Value* | |
| Total Fat 10.8g | 14% |
| Saturated Fat 4.8g | 24% |
| Cholesterol 14mg | 5% |
| Sodium 27mg | 1% |
| Total Carbohydrate 43.2g | 16% |
| Dietary Fiber 12.7g | 45% |
| Total Sugars 8.1g | |
| Protein 13.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 91mg | 7% |
| Iron 5mg | 28% |
| Potassium 717mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Reeta Madan says
We tried this chana saag yesterday and it was a big hit in the family- so flavorful. Thanks for sharing.
Deepti says
I am so glad to know, Reeta!
Lanie says
This looks so delicious! I want to make this. Thank you for the recipe.
Deepti says
I am so glad to know this, thanks so much 🙂