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.

• 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

• Let's begin the recipe of chana saag. Start by soaking 200 gms of Kabuli chana in water overnight or at least 6-8 hours.
• Drain the chickpeas and rinse them out well to remove excess water or impurities.
• Put 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.
• Heat 2 tablespoons of oil in another pan over medium heat.
• Throw in 1 teaspoon of cumin seeds, let them crackle, and let out their warm, nutty fragrance-the base flavour of the dish.
• Add one finely chopped onion to the pan and saut till it turns golden brown, about 5-7 minutes.
• Add one tablespoon of ginger garlic paste to the pan and cook for another 2 minutes.
• Stir in 2 chopped tomatoes and cook those down until soft and mushy.
• Once the tomatoes softened up, add the spices. Add one teaspoon of the powdered turmeric, red chilli powder, coriander powder, and garam masala.
• All we do now is stir the spices for 2-3 minutes until they come to an even mix.
• Now, we need the spinach: the saag.
• We put 500 gms of chopped saag in the pan and stir it with all the heat until it wilts away and diminishes in volume.
• Add cooked chickpeas along with about 1 cup of water.
• Mix properly to ensure that the chickpeas are well coated with spices and spinach.
• Season according to taste, adjusting the salt if necessary.
• Cover the pan, leaving the chana saag to simmer over low heat for 10-15 minutes.
• Garnish it with some fresh coriander leaves on top for a pop of freshness along with a dash of colour.
• Serve chana saag hot with warm roti, naan, or rice to have a complete and wholesome meal.
• This recipe of Chana saag combines the earthy goodness of spinach with the hearty texture of chickpeas, creating a flavourful and nutritious dish.