Why you will love this recipe?
This easy Indian saag chana is the Perfect Curry in a hurry! With about 5 minutes of prep time and 20-25 minutes of cooking time, this one-pot curry is one of my favorite dishes to whip up in a hurry. We enjoy our curry a bit saucy instead of a dry sabji - so it’s easy to enjoy with rice or chapati/ naan bread. Versatile - This Chana saag is a fantastic recipe for family dinners, and mid-week meals as well as curry nights. Pantry Ingredients - It’s made with just a handful of ingredients, most of which you may already have at home. Budget-Friendly Curry - The recipe uses basic curry ingredients like onion, tomato, ginger-garlic, spinach, chickpea, and warming spices. No exotic or expensive ingredients are used. Dietary needs - Vegan, Dairy, and Gluten-free.
Easy Indian Chana Saag recipe below
Chickpeas - Any beans will work well as a substitution - kidney beans, black beans, kala chana - anything that you may have at hand. Tomatoes - I love fresh tomatoes in the recipe. However, you can sub for canned tomatoes - about ½ -¾. Ginger and Garlic - Use fresh ginger and garlic or ginger garlic paste. Chilli - The recipe uses green chilli and red chilli powder. Together they add spiciness to the curry on the right note. If you are not fond of a spicy curry, leave out the green chilli and reduce the red chilli powder to ½ a tsp. Spices - I have used Turmeric, Coriander, and Garam masala. Alternative choices to garam masala in this recipe can be chana masala powder or curry powder. Each of these spice powders lends a different flavour to the curry. Curry powder has a hint of turmeric and chilli powder too, so use accordingly. Lemon or Lime - I always add one of the citrus juices to my curry that has spinach. Kasuri methi - Also known as dried fenugreek leaves, Kasuri methi adds earthiness to the curry. If you have some at hand, don’t forget to add them. Fresh Coriander leaves to garnish. Heat oil in a pan and add cumin seeds. Once it splutters add onion. Saute the onion in medium flame for about 5 minutes, until translucent. While the onion is cooking, add tomato, ginger, garlic, spinach, and green chilli to a blender jar. Process until you have a puree. Now add this onion- tomato puree, spices - turmeric, chilli powder, ground coriander, chana masala, and salt. Stir together to combine. Place a splatter lid and allow this mixture to simmer for at least 10-12 minutes. The mixture will have been reduced to half by now. Add chickpeas, spinach, and ½ cup of water and stir. Cover and cook for another 5 -7 minutes. Add lemon juice, kasuri methi, and coriander leaves. Stir and serve warm with rice or roti. Adding a cup of spinach to the tomatoes while blending, enhances the flavors manifold. Using fresh tomatoes makes all the difference in the Saag curry recipe. If you would like to use canned tomatoes, use just ½ a can as the curry can be too tomato-ey and tangy. As a side dish in the great Indian feast to accompany dal, paneer curry, cumin rice, naan bread, raita sauce, onion tomato salad, and poppadoms. Freezer - Like many Indian curries, this saag with chickpea is also freezer friendly. It will keep well in the freezer for up to 2 months.
Can you reheat this Chana Saag curry?
You can reheat the saag curry in the microwave or on the stove-top over medium heat and enjoy. Do not refreeze once the curry has been thawed.
What is Saag in Chana Saag?
Saag is referred to as leafy greens like spinach in this curry. We are using spinach and a few dried fenugreek leaves for saag.
If you love this recipe, you will love these other Vegetarian Curry in a Hurry
Chickpea Spinach curry with coconut milk Restaurant-style Paneer Butter masala 30 minutes Vegan Thai Red Curry Quick Chana Masala Vegan Red Lentil Curry Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
