The recipe was originally posted in Dec 2016 and has been updated with new photos and video Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I love how versatile chickpeas are! Chana saag is a crowd-pleaser that can be made ahead, making it perfect for busy weeknights and a big hit at gatherings and parties. This version of chana saag is adapted from a recipe by one of my favorite food bloggers, Malika Basu. As Malika explains, this recipe is incredibly simple to make and results in a wonderfully aromatic, perfectly spiced curry. I was particularly impressed with how the spinach blended seamlessly with the other ingredients, adding a fresh, vibrant touch to the dish. The combination of flavors creates a rich and delicious curry that’s sure to become a favorite in your recipe collection. It’s ideal for a quick and satisfying weeknight meal when you want something tasty without too much effort. Did you enjoy this protein-packed vegetarian curry? Here are some more vegetarian recipes to try:
Chickpeas - I am using canned chickpeas in this recipe but you can use dry chickpeas instead. Please see my notes in the recipe card below for tips on using dried chickpeas. Greens - I love to add boxed baby spinach but you can also use kale, mustard greens, or a mix. Tomatoes - Diced fresh tomatoes or canned tomatoes with liquids work well. Ginger and Garlic Paste - I prefer using homemade ginger and garlic paste but storebought ones work equally well. Spices - Garam Masala, Mild Kashmiri Red Chili, Turmeric is all that you will need. If you do not have dry mango powder, simply squeeze some fresh lemon in the end.
Tips
Chana Saag tastes even better the next day when all the flavors had infused well, so go ahead and make a double batch Do not cook for too long after adding the spinach and remember not to cover after adding the spinach to retain the vibrant green color If making ahead for a party, stir in the spinach just before serving to maintain its fresh green color If you are using dry chickpeas, soak them overnight and then pressure cook in an Instant Pot for 45 minutes. You can also make this recipe in the pressure cooker with my Instant Pot Chana Saag Recipe
Daal Makhani – Copycat Madras Lentils recipe Spinach Dal & Rice - Creamy lentils with rice cooked pot in pot Chana Masala - A classic restaurant fav dish Curried Black eyed peas - Easy Instant Pot Recipe Creamy Dill Lentils - Best way to enjoy dill with lots of garlic
Recipe
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