Description
Chana Saag is a flavorful Indian curry made with tender chickpeas and spinach simmered with tomatoes, aromatic spices, green chilies, and a creamy cashew-based sauce. This easy vegan and gluten-free dish is perfect with basmati rice or naan.
Ingredients
- 3 cups chickpeas, cooked or canned
- 12 ounces spinach
- 1 cup tomatoes, finely chopped
- 1/2 cup onion, chopped
- 1/2 cup water
- 2 tablespoons cashew cream, optional
- 2 green chilies or jalapenos
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garlic, grated or finely chopped
- 1 teaspoon ginger, grated or finely chopped
- 2 tablespoons oil
- 1 teaspoon salt, adjusted to taste
Instructions
- For the stovetop method, heat a sauté pan or skillet over medium heat. Add 1 tablespoon of oil, chopped onion, ginger, garlic, and sliced green chili. Cook for about 5 minutes, until the onion turns translucent.
- Add the turmeric, cumin, coriander powder, garam masala, and salt. Stir well and add a tablespoon of water if needed to prevent the spices from burning.
- Add the chopped spinach and cook over medium-high heat for 5 to 6 minutes, until completely wilted and most of the moisture has cooked away.
- Allow the spinach mixture to cool slightly, then blend or mash it into a coarse or smooth paste according to your preference.
- Heat a deep-bottomed pan or Dutch oven and add the remaining oil and chopped tomatoes. Cook for a couple of minutes.
- Add the cooked chickpeas and red chili powder along with 1/2 cup water. Simmer over low heat for 4 to 5 minutes.
- Add the prepared spinach sauce and mix well. Adjust the amount of water to reach your preferred consistency, then simmer for another 3 to 4 minutes.
- Stir in the cashew cream and cook for a couple more minutes. For a traditional thicker saag, maize flour slurry can be used instead.
- For the Instant Pot method, use sauté mode to cook the oil, onion, ginger, garlic, and green chili for a couple of minutes.
- Add the tomatoes, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Stir well.
- Add the cooked chickpeas and water, stir, and deglaze the pot if necessary. Turn off sauté mode and secure the lid.
- Cook on high pressure for 5 minutes. Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
- Turn sauté mode back on and add the chopped spinach or other greens. Cook spinach for 2 to 3 minutes, or cook sturdier greens such as mustard greens or kale for about 5 minutes until tender.
- Serve the chana saag with basmati rice or naan bread.
Notes
- Traditional saag can be thickened with maize flour. Mix 1 tablespoon maize flour with water to make a slurry, add it with the spinach sauce, and simmer for about 10 minutes.
- Add more water or coconut milk to adjust the curry to your preferred consistency.
- Cashew cream or coconut cream can be used to make the curry creamy while keeping it vegan.
- Add a splash of lemon juice after removing the curry from the heat for a fresh, tangy flavor.
- For extra tang, add about 1/2 teaspoon of dry mango powder.
- Always include some spinach even when using other greens to help balance bitter or pungent flavors.
- Frozen spinach can be substituted for fresh spinach in the same quantity.
- Finely chopped fresh tomatoes can be replaced with the same quantity of tomato puree, or use about 1 tablespoon tomato paste for a more concentrated flavor.
- Serve this semi-dry curry with basmati rice or naan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Stove Top, Instant Pot
- Cuisine: Indian