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.
Ingredients
- 1 tbsp ghee
- 1 yellow onion, finely diced
- 1 tsp kosher salt, or to taste
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tomato, medium, diced
- ½ tsp ground turmeric
- 1 tsp kashmiri red chili powder, or paprika
- 1 tsp ground cumin
- 1 can chickpeas, rinsed and drained
- 4 cups fresh baby spinach, rough chopped
- ½ tsp garam masala, or more
- ½ tsp aamchoor powder, or use 1 tbsp lemon juice
Instructions
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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.
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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.
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Add ½ cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.
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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.
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To finish sprinkle the garam masala and aamchoor powder or lemon juice all over and serve hot with naan or rice. Enjoy!
Nutrition
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