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Chana Saag Chickpea Spinach Curry Recipe

Ingredients

How to make it

  • 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.
  • Serve hot with paratha and Basmati rice.

Reviews & Comments 7

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    " It was not good "
    jknowles99 ate it and said...
    2 tsp ground cinnamon is WAY too much! I was skeptical when I added it, but trusted all the rave reviews on here. The cinnamon is all I could smell while it was cooking, and it's overwhelming in the flavor. (Also, I triple-checked, and I know I used tsp and not tbsp.) The garam masala also has cinnamon in it, so that made matters worse. I think I would use less than 1 tsp at the very most. The cardamom is a little heavy as well, but not as bad as the cinnamon. I'd probably add some cumin next time to give it more curry flavor. I would love to make a good chana saag in the future, but unfortunately I'm going to follow another recipe, or just figure something out on my own.
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  • tatiana713 12 years ago
    DO NOT add garam masala until you are finished cooking the dish. In India, garam masala is used as a post-seasoning to a dish, not a cooking ingredient.
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  • Withnails 13 years ago
    I just made the dish with added Potatoes. One or two small ones should suffice. It adds a nice heartiness. Though one might want to add additional chick peas/spinach/tomatoes to ensure proportions.
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    " It was excellent "
    lmhughey ate it and said...
    I have made this recipe several times now and absolutely love it! The amount of spice is perfect and I like that the spinach is chopped, not pureed. It is quick, easy, and delicious!
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    " It was excellent "
    rfurash ate it and said...
    A delicious healthy take on this dish! Great combination of spices, but not too hot! Our whole family loved it!
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  • fix 13 years ago
    Sounds really good. never tried cardomom in saag before. I love the idea of an added texture with the chickpeas. id be eating it simply with yogurt and chapatis...Great recipe Sharky
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    " It was excellent "
    tazoncaffeine ate it and said...
    Awesome! Another gem to add to my collection and use to impress my indian friends. LOL Love the combos, great job!
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  • pirkkodiva 14 years ago
    This recipe is wonderful! I used 1 Tbsp of oil and used twice the tomatoes and it turned out super delicious (and even lower in fat and calories). Thanks for posting what is sure to be a staple in my growing Indian recipe book! Great vegan recipe.
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  • aluminum_chef 15 years ago
    This looks great - I love chickpeas and spinach and have recently tried Indian for the first time and am now somewhat addicted, so I can't wait to try this!! As I'm just beginning to give indian cooking a try, this is a little ingredient-heavy for me (in the number of spices required), but this will be my recipe to work up to as i build my collection! :) Thanks so much for sharing!
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  • choclytcandy 15 years ago
    posted your recipe to some group pages. hope you don't mind.
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The Cook

sharky Baltimore, MD

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