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4 MINS delivery
Chana Saag
Serves 4
40 mins
350 Kcal
Chana Saag is a delicious North Indian delicacy; it bridges a savoury, earthy flavour from chickpeas to the freshness of saag. This is a nutritious and delicious thick vegetable curry enjoyed in the Indian household. Rich in protein, iron, and vitamins, Chana Saag is a wholesome meal that can be relished with roti, rice, or naan. Chana Saag's recipe begins with chickpeas boiled until soft; a shortcut would be to use canned chickpeas. In another pan, saut onions, garlic, and ginger until browning in oil. Spice it up with cumin, coriander, turmeric, and garam masala and infuse aromatic flavours. Then, finish the recipe by adding raw spinach to the pan to cook and wilt. Then come the cooked chickpeas, which are stirred with the spinach mixture so that flavours come together. The Chana Saag recipe has a few drops of water or vegetable broth to make it a thick, rich curry. Salt and pepper are added as needed, and lemon juice hints at tanginess at the end. Serve this fantastic curry over steamed rice or warm, fluffy naan for a great dinner. Chana Saag is tasty enough, but it's also nutritional sufficient to provide protein, fibre, and vitamins, making it an excellent choice for vegetarians or just a healthy, delicious meal.
Ingredients required for Chana Saag
- 200 gms kabuli chana
- 500 gms spinach
- 1 onion
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- Salt
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tomato
- Coriander leaves
- 1 tsp coriander powder
- 2 tbsp cooking oil
Cooking steps for Chana Saag
- 1Let's begin the recipe of chana saag. Start by soaking 200 gms of Kabuli chana in water overnight or at least 6-8 hours.
- 2Drain the chickpeas and rinse them out well to remove excess water or impurities.
- 3Put them in a pressure cooker, add 1 1/2 litres of water and salt with one teaspoon of salt, and pressure cook the chickpeas for 4-5 whistles or until they become soft and almost mashed.
- 4Heat 2 tablespoons of oil in another pan over medium heat.
- 5Throw in 1 teaspoon of cumin seeds, let them crackle, and let out their warm, nutty fragrance-the base flavour of the dish.
- 6Add one finely chopped onion to the pan and saut till it turns golden brown, about 5-7 minutes.
- 7Add one tablespoon of ginger garlic paste to the pan and cook for another 2 minutes.
- 8Stir in 2 chopped tomatoes and cook those down until soft and mushy.
- 9Once the tomatoes softened up, add the spices. Add one teaspoon of the powdered turmeric, red chilli powder, coriander powder, and garam masala.
- 10All we do now is stir the spices for 2-3 minutes until they come to an even mix.
- 11Now, we need the spinach: the saag.
- 12We put 500 gms of chopped saag in the pan and stir it with all the heat until it wilts away and diminishes in volume.
- 13Add cooked chickpeas along with about 1 cup of water.
- 14Mix properly to ensure that the chickpeas are well coated with spices and spinach.
- 15Season according to taste, adjusting the salt if necessary.
- 16Cover the pan, leaving the chana saag to simmer over low heat for 10-15 minutes.
- 17Garnish it with some fresh coriander leaves on top for a pop of freshness along with a dash of colour.
- 18Serve chana saag hot with warm roti, naan, or rice to have a complete and wholesome meal.
- 19This recipe of Chana saag combines the earthy goodness of spinach with the hearty texture of chickpeas, creating a flavourful and nutritious dish.