How To Make Chana Saag
Brimming with warm and earthy spices, this chana saag dish combines tender spinach and chickpeas, for a flavorful Indian curry.
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 chili powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften.
Add ½ 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 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 aamchoor powder or lemon juice all over and serve hot with naan or rice. Enjoy!
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