Saag Chana: Indian Spinach & Chickpeas Curry

Description

Saag Chana: Indian Spinach & Chickpeas Curry

Saag Chana is a flavorful, vegan curry that combines protein-rich chickpeas with nutritious leafy greens, primarily spinach. Originating from Indian cuisine, the word “Saag” means greens, and “Chana” refers to chickpeas. This comforting dish is simple yet wholesome, perfect for pairing with fluffy basmati rice or soft naan bread. Whether enjoyed as a main or side dish, this gluten-free curry brings warmth and spice to any meal!

3 cups chickpeas (cooked or canned)
12 oz spinach
1 cup tomatoes, finely chopped
½ cup onion, chopped
½ cup water
2 tbsp cashew cream (optional)
2 green chilies or jalapenos
1 tsp ground cumin
1 tsp coriander powder
¼ tsp red chili powder
½ tsp garam masala
¼ tsp turmeric
1 tsp garlic, grated
1 tsp ginger, grated
2 tbsp oil
Salt to taste

Directions:
1. Sauté onions, ginger, garlic, and chilies in oil.
2. Add spices, then spinach. Cook until wilted.
3. Blend spinach mixture to desired consistency.
4. Cook tomatoes and chickpeas, add saag sauce, and simmer.

Prep Time: 10 mins
Kcal: 216 kcal

Step-by-Step Guide

Follow these detailed instructions for the perfect Saag Chana.

1. Heat 2 tbsp oil in a large pot or kadai over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
2. Add the grated ginger, grated garlic, and chopped green chilies. Sauté for another minute until fragrant.
3. Add all the ground spices: turmeric, cumin, coriander powder, and red chili powder. Stir constantly for 30 seconds to toast the spices without burning them.
4. Add the fresh spinach in batches, stirring until each batch wilts down. This should take 3-4 minutes total.
5. Remove the spinach mixture from heat and let it cool slightly. Transfer to a blender. Add the optional cashew cream and ½ cup water. Blend to your preferred consistency, from slightly chunky to completely smooth.
6. In the same pot, add the chopped tomatoes. Cook for 5-6 minutes until they break down and become pulpy.
7. Add the cooked chickpeas and stir to coat them in the tomatoes for 2 minutes.
8. Pour the blended saag sauce back into the pot. Stir well, season with salt, and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.
9. Finish by stirring in the garam masala. Simmer for a final 2 minutes before serving.

Serving Suggestions

This versatile curry pairs beautifully with several classic Indian sides. For a complete meal, serve it over a bed of fluffy basmati rice or with warm, buttery naan or roti for dipping. A side of cooling cucumber raita or a simple onion salad helps balance the spices. For a low-carb option, try it with cauliflower rice.

How-to Summary

Saag Chana is made by sautéing aromatics and spices, wilting spinach, and blending it into a sauce. This sauce is then combined with tomatoes and chickpeas and simmered until rich and flavorful. The key steps are toasting the spices properly and simmering the final curry to develop depth.

Frequently Asked Questions

Can I use frozen spinach? Yes. Use a 10-12 oz package of frozen spinach. Thaw and squeeze out excess water before adding it in step 4. No need to blend if using frozen, just mash slightly.

How can I make it creamier without cashews? Stir in 2-3 tablespoons of coconut milk, plain vegan yogurt, or silken tofu blended with a little water at the end of cooking.

Can I use other greens? Absolutely. Mustard greens, kale, or collard greens are excellent, though cooking time may increase to soften tougher greens.

How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.

Is this dish spicy? The heat is adjustable. Control it by removing seeds from the green chilies or reducing/omitting the red chili powder. For more heat, add a pinch of cayenne.

Common Mistakes to Avoid

• Not Toasting Spices: Adding spices to cold oil or not cooking them long enough results in a raw, gritty taste. Always sauté them briefly in the hot oil.
• Over-blending the Spinach: If you prefer texture, pulse the spinach mixture instead of creating a completely smooth purée.
• Rushing the Simmer: Skipping the final 10-15 minute simmer prevents the chickpeas from absorbing the sauce’s flavor, making the dish taste separated.
• Using Un-rinsed Canned Chickpeas: Always drain and rinse canned chickpeas thoroughly to remove the starchy liquid, which can affect the sauce’s texture and flavor.

Conclusion

Saag Chana is a quintessential, nourishing dish that masterfully combines simple ingredients into a deeply satisfying meal. Its balance of protein, greens, and aromatic spices makes it a healthy staple for any day of the week. By following this guide and avoiding common pitfalls, you can easily recreate this authentic Indian comfort food in your own kitchen. Enjoy the process and the delicious results!