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Khader Syed

Chana Saag (Chickpea Spinach Curry)

Well, you gotta write something. Why not write the recipe I used to make Chana Saag or Chickpea Spinach Curry tonite.

You’ll need:

Let’s start cooking. Make sure you have your favorite apron on - it’s important.

  1. Start with some oil in a saucepan on medium heat.
  2. Once the pan is hot, add the mustard seeds, cumin seeds, cinnamon stick and curry leaves.
  3. When the mustard seeds start popping, increase the heat to high and add the onions. Saute them until they’re golden.
  4. Reduce heat to medium and add turmeric powder, chilli powder, garam masala and salt.
  5. Add the ginger garlic paste or the grated ginger and minced garlic. Stir and mix everything well.
  6. Add the tomatoes and cook for 3-4 minutes until everything is mixed well. Ensure there are not chunky tomato pieces.
  7. Add the chickpeas next and mix everything well. Stir regularly and let it cook for 3-4 minutes.
  8. Add a pinch of cayenne chilli powder - for extra spice. You can skip it if you don’t want the dish hot.
  9. Add the spinach and let it simmer for 10 minutes with the lid on.

And that should be it. Serve with some warm roti, naan or basmatic rice. It’s gonna be yummy!