Chana Saag is perhaps the most popular Indian dish of all. Everyone knows it and it is on the menu of every Indian restaurant. This recipe for Chana Saag is a creamy, gluten-free, and vegan chickpea curry refined with fresh, tender baby spinach. It is a delicious meal that can be prepared in 30 minutes.
I always crave my classic Indian cuisine when I have to get through long workdays and busy weeknights. And this recipe for Chana Saag is just the thing then!
It is one of my favorite dishes to order at a restaurant. It is a complete, plant-based, and protein-rich meal that you can get on the table in no time 🙂.
What is Chana Saag?
Chana Saag is a creamy chickpea spinach curry that is simmered in a tomato-onion sauce scented with warm Indian spices. “Chana” refers to the chickpeas and “Saag” is the Hindi name for curry greens, in this case spinach.
Easy One-Pot Menu in 30 Minutes
This is a classic Indian curry that can be found on most restaurant menus and easily fits into almost any diet. It is often on my home menu for the following reasons:
- Fiber-rich, nutrient-rich, and protein-rich chickpeas make this curry a healthy meal for my family.
- It is a simple and convenient 30-minute one-pot dish that tastes even better the next day.
- The addition of baby spinach makes this a complete meal with a generous dose of healthy vegetables.
- It is naturally gluten-free, vegan, and vegetarian, making it ideal for parties, potlucks, and casual gatherings.
Olive oil – I keep it plant-based with olive oil. But you can also replace it with ghee.
Chole Masala – Chole Masala is a warm and slightly spicy-tangy spice blend. It is easily available in Indian grocery stores or online. It is spicier than Chana Masala powder, so if you use it, add ½ tsp amchur (dried mango powder). As a good substitute, you can also use 1 tsp garam masala + 1 tsp coriander powder + 1 tsp cumin powder + ½ tsp amchur.
Chickpeas – This recipe uses cooked chickpeas. If you use dried chickpeas, you should first soak and cook ½ cup of dry chickpeas to get the same amount as a 400 g can. If you use canned, rinse the chickpeas before cooking and drain them.
Spinach – This recipe requires 100 g chopped baby spinach. Roughly chop and stir in at the end to retain the beautiful green color.
Serving Suggestions
The Chana Saag Curry can be served immediately after preparation with steamed rice. A small portion of cooling cucumber raita or pineapple raita and pickled red onions are a nice side dish.
If it is not necessary to make it gluten-free, you can also serve a portion of chapati
or naan. With bread, of course, you get the plate the cleanest 🙂.
Storage Suggestions
The chickpea curry will keep in an airtight container in the refrigerator for up to 5 days.
To freeze, let it cool completely and transfer to a freezer-safe, airtight container. Label, date, and freeze for up to 1 month. Thaw overnight in the refrigerator.
To reheat, simply simmer on the stove over medium heat or reheat individual bowls (covered with a paper towel or microwave cover) in the microwave in 30-second intervals until heated through.
Ingredients for 4 people
- 2 tbsp olive oil
- ½ tsp cumin seeds
- 1 bay leaf
- 200 g red or white onions, chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 125 g vine tomatoes, pureed or finely chopped
- ¾ tsp salt
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp Chole Masala (see tips for substitute)
- ½ tsp red Kashmiri chili powder
- 1 can (about 400 g) cooked chickpeas
- 1 cup water
- 100 g baby spinach, chopped
- 1 tsp fresh lime juice
Instructions
Heat the oil in a pan over medium heat. When hot, add cumin seeds and bay leaf.
When the cumin sizzles, add chopped onions, ginger paste, and garlic paste.
Sauté for 3-4 minutes until the onions become soft.
Then add chopped tomatoes along with the listed spices.
Rühren und für etwa 2 Minuten kochen, bis Tomaten matschig werden.
Mix in cooked chickpeas and water and let simmer covered on moderately low heat for 30 minutes.
Let simmer until the chickpeas are very soft and can be easily mashed. Season with salt if necessary.
With the back of your ladle, crush a few chickpeas on the side of the pot and mix them in to make the curry creamy.
Stir in the chopped spinach and let it simmer for 2-3 minutes until it wilts.
Turn off the stove and add fresh lime juice and chopped coriander leaves. Mix well.
Tipps
- Verwende hausgemachte Kichererbsen oder Kichererbsen aus der Dose. Dieses Rezept verwendet gekochte Kichererbsen, entweder hausgemacht oder aus der Dose. Wenn du mit getrockneten Kichererbsen kochst, musst du ½ Tasse trockene Kichererbsen einweichen und kochen, um die gleiche Menge wie eine 400 g Dose zu erhalten. Wenn du Dosen verwendest, spüle die Kichererbsen vor dem Kochen ab und lasse sie abtropfen.
- Wenn Chole Masala nicht verfügbar ist, ersetze es mit 1 TL Garam Masala + 1 TL Korianderpulver + 1 TL Kreuzkümmelpulver + ½ TL Amchur.
- Püriere die Kichererbsen für eine cremige Konsistenz. Dadurch wird ihre natürliche enthaltene Stärke für eine dickere, cremigere Konsistenz freigesetzt.
- Zum Schluss den Spinat dazugeben. Dies verhindert ein Überkochen und erhält die schöne grüne Farbe.
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