Chana Saag

Chana Saag created by chodo721

Authentic Indian dish

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Rinse chickpeas and roughly chop baby spinach.
  • Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
  • Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
  • Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
  • Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
  • Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
  • 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.
  • Remove lid and simmer uncovered for 10 minute, stirring occasionally.
  • Stir in yogurt, or use as topping
  • Serve hot with Basmati rice or potatoes.
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  1. irvingjh2
    Is this possibly an error? The recipe asks for an 8 oz can of chopped tomatoes. There is a standard little 8 oz can of tomato sauce. A small can of chopped tomatoes is usually 14 oz.
  2. 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.
  3. chodo721
    Chana Saag Created by chodo721
  4. chodo721
    This was great! Followed recipe almost, but did add extra garam masala and a little extra chili powder, cooked in coconut oil instead of canola, and used crushed tomatoes instead of diced. Not sure about the crushed tomatoes, it did give it more of a soupy quality than diced tomatoes would have, so I suppose it depends on what you're looking for. I used fresh baby spinach and served over rice. Haven't tried adding the yogurt yet.
  5. lverga7
    I followed the recipe almost exactly... like the other reviewer, I also used frozen spinach. This recipe calls for 2 tsps of Cardamon.. it was WAY TOO much... I would cut back on the Cardamon next time.. It was just overwhelming. I had to double the amount of yogurt to tame the flavor.
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