Chana Saag

READY IN: 50mins
Recipe by havent the slightest

Authentic Indian dish

Top Review by Heather P.

Tastes even better the next day! This was my first time trying the recipe so I made it as written. Next time I may try increasing some of the spices. I'll also double the recipe so my family of 4 will have more left overs.

Ingredients Nutrition


  1. Rinse chickpeas and roughly chop baby spinach.
  2. Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
  3. Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
  4. Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
  5. Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
  6. Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
  7. Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
  8. Remove lid and simmer uncovered for 10 minute, stirring occasionally.
  9. Stir in yogurt, or use as topping
  10. Serve hot with Basmati rice or potatoes.

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