Spinach Chickpea Curry Recipe – Authentic Indian Chana Saag

Last Updated on 3 months by Neha Deshmukh

Spinach Chickpea Curry Recipe – Authentic Indian Chana Saag

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful, and healthy Indian dishes. This Spinach Chickpea Curry, or Chana Saag as it’s traditionally known, is exactly that. I first made this when I was craving something hearty and packed with greens, and it’s been a family favorite ever since. It’s a beautiful blend of earthy chickpeas, vibrant spinach, and a warm, aromatic spice blend. Trust me, your kitchen will smell amazing while this simmers!

Why You’ll Love This Recipe

This Chana Saag isn’t just delicious; it’s also incredibly satisfying. It’s a complete meal in itself, brimming with protein and iron. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to enjoy the goodness of both chickpeas and spinach, and the flavors just meld together beautifully. You’ll love how the slight tang from the amchur powder balances the richness of the curry.

Ingredients

Here’s what you’ll need to create this flavorful Chana Saag:

• 1 cup dried white chickpeas (approx. 200g)
• 3 cups water (720ml)
• ?? teaspoon salt (to taste – start with ½ tsp)
• 1 large onion
• 1-2 green chilies
• 3-4 garlic cloves
• 1 inch ginger
• 3-4 tablespoons oil (vegetable, canola, or ghee)
• 1 large tomato
• 4.5-5 cups chopped spinach (approx. 100-120g)
• 1.5-2 cups water (360-480ml) – plus more if needed
• ??-?? teaspoon dry mango powder (amchur) – start with ½ tsp
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 inch cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 tej patta (bay leaf)
• ?? teaspoon cumin powder (start with 1 tsp)
• 1 teaspoon coriander powder
• ?? teaspoon red chili powder (start with ½ tsp)
• ?? teaspoon turmeric powder (start with ¼ tsp)
• ?? teaspoon garam masala (start with ½ tsp)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Chickpeas: Seriously, use dried chickpeas if you can. They have a much better texture and flavor than canned. It takes planning, but it’s worth it!
• Garam Masala: Garam masala blends vary regionally in India. Feel free to use your favorite brand, or even make your own!
• Tej Patta (Bay Leaf): Don’t skip this! It adds a unique, almost floral aroma that you won’t get from a regular bay leaf. You can find it at most Indian grocery stores.
• Kasuri Methi (Dried Fenugreek Leaves): This is a game-changer. It adds a subtle, slightly bitter flavor that’s so characteristic of North Indian cuisine. Crush it between your palms before adding to release its aroma.
• Spinach: Fresh spinach is best, but if you’re short on time, frozen spinach works in a pinch. Just make sure to thaw it completely and squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chickpeas: Start by soaking the dried chickpeas overnight (or for at least 8 hours) in plenty of water. This is key to getting them nice and tender. Drain and rinse them well before cooking.
2. Pressure Cook the Chickpeas: Add the soaked chickpeas to a pressure cooker with 3 cups of fresh water and a teaspoon of salt. Cook until they are beautifully tender – usually around 4-5 whistles on medium heat.
3. Make the Paste: While the chickpeas are cooking, let’s make the onion-ginger-garlic paste. Blend the onion, green chilies, garlic, and ginger in a blender until smooth. Separately, puree the tomato.
4. Temper the Spices: Heat the oil in a large, heavy-bottomed pan or pot. Add the cinnamon stick, cloves, cardamoms, and tej patta. Let them sizzle for a few seconds until fragrant – this is called “tempering” and it’s where the magic begins!
5. Sauté the Onion Paste: Add the onion paste to the pan and sauté over medium heat until it turns golden brown. This takes patience, but it’s crucial for developing the flavor. Then, add the tomato puree and cook until the oil starts to separate from the mixture.
6. Add the Spice Powders: Now, it’s time for the spice powders! Add the cumin powder, coriander powder, chili powder, turmeric powder, and garam masala. Cook for about 2 minutes, stirring constantly, to toast the spices.
7. Wilt the Spinach: Add the chopped spinach to the pan and sauté until it wilts down. It will look like a lot of spinach at first, but it cooks down quickly.
8. Combine and Simmer: Stir in the cooked chickpeas and 1.5-2 cups of water. Bring the curry to a simmer, then season with amchur powder and salt to taste. Let it simmer for 10-15 minutes, or until the gravy thickens to your liking.
9. Finish with Kasuri Methi: Finally, crush the kasuri methi between your palms and sprinkle it over the curry. Give it a good stir and cook for another minute.

Expert Tips

• Don’t overcrowd the pan when sautéing the onion paste. Work in batches if necessary.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!

Variations

• My Mom’s Version: My mom always adds a dollop of yogurt right at the end for extra creaminess.
• Friend’s Favorite: A friend of mine loves to add a handful of chopped cilantro for a fresh, vibrant flavor.
• Extra Veggies: Feel free to add other vegetables like potatoes or cauliflower.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using vegetable oil instead of ghee.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of chili powder.
• Hot: Use ¾ – 1 teaspoon of chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This Chana Saag is a wonderful addition to a Navratri or Diwali feast. It’s a hearty and flavorful dish that everyone will enjoy.

Serving Suggestions

Serve hot with naan, roti, steamed rice, or even a side of raita (yogurt dip). A sprinkle of fresh cilantro adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best way to soak chickpeas for optimal tenderness? Soaking them overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water to help soften them.
• Can I use frozen spinach in this recipe? Yes, you can! Just thaw it completely and squeeze out any excess water.
• What is amchur powder and can I substitute it? Amchur is dried mango powder, and it adds a lovely tangy flavor. If you can’t find it, you can substitute with lemon juice (about 1-2 tablespoons).
• How can I adjust the thickness of the gravy? Add more water to thin it out, or simmer for longer to thicken it.
• What is the significance of kasuri methi in Indian cooking? Kasuri methi adds a unique, slightly bitter flavor that’s characteristic of North Indian cuisine. It’s a key ingredient in many classic dishes.
• Can this curry be made in an Instant Pot? Absolutely! Sauté the spices and onion-ginger-garlic paste in the Instant Pot using the sauté function. Then add the chickpeas, spinach, and water, and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Enjoy! I hope you love this Chana Saag as much as my family does. Let me know in the comments how it turns out for you!