Chana Saag {chickpeas and spinach cooked in warm spices}

Ingredients

• 1 tablespoonghee
• 1yellow onion, finely diced
• 1 teaspoonkosher salt, or to taste
• 1 teaspoonginger, grated
• 2garlic cloves, minced
• 1 mediumtomato, diced
• ½ teaspoonground turmeric
• 1 teaspoonKashmiri red chilli powder, or paprika
• 1 teaspoonground cumin
• 1 canchickpeas, rinsed and drained
• 120 g (4 cups)fresh baby spinach, roughly chopped
• ½ teaspoongaram masala
• ½ teaspoonaamchoor powder, or 1 tablespoon lemon juice
• 120 ml (½ cup)warm water

Instructions

1. 1

   Cook the onion

   Heat the ghee in a medium-sized pot until sizzling. Add the onion and salt, cover the pot to help it cook faster, and sauté for 5–7 minutes, until the onion is translucent.

2. 2

   Add aromatics

   Stir in the ginger and garlic and sauté for a further 2–3 minutes as the onions continue to brown.

3. 3

   Cook the spices

   Add the tomato, turmeric, red chilli powder and cumin, then stir well. Cover and cook for 2–3 minutes, until the tomato begins to soften. Pour in ½ cup warm water, reduce the heat to medium and cook for a further 2–3 minutes so the spices infuse the tomato.

4. 4

   Wilt the spinach

   Stir in the chickpeas and cook for 2–3 minutes, until heated through. Add the spinach and stir it into the masala; cook just until wilted, then turn off the heat.

5. 5

   Finish and serve

   Sprinkle the garam masala and aamchoor powder, or lemon juice, over the curry. Serve hot with naan or rice.

What is chana saag?

Chana means chickpeas, while saag refers to leafy greens used in Indian cooking. This curry pairs chickpeas with spinach in a spiced tomato and onion base.

There are many regional and household ways to make saag dishes. Here, a short simmer builds flavour without losing the spinach’s fresh character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 9g carbs, 6g fat.

Chickpeas and the onion and tomato provide most of the carbohydrates, while ghee supplies most of the fat; the chickpeas also contribute some protein. Pair a portion with a suitable serving of rice or naan and a fresh vegetable side for a more substantial plate.

Build the masala in stages

Onions first: cooking them until translucent gives the curry a savoury base, while a covered pot helps them soften.

Aromatics next: ginger and garlic cook briefly before the tomato and ground spices go in, giving them time to release their fragrance without scorching.

Choose your heat

Kashmiri chilli: it brings gentle warmth and colour; paprika is the suggested alternative if you do not have it.

Salt: the recipe gives a starting amount with room to adjust to taste. If your tinned chickpeas are salted, taste the curry before adding more.

Keep the spinach green

Add the spinach after the chickpeas have warmed through, then stir just until the leaves wilt. Cooking it for longer can make the greens lose their fresh texture.

Roughly chopping the leaves makes them easier to fold through the masala and portion into bowls.

Balance the finish

Garam masala: sprinkle it in after turning off the heat so its aroma stays noticeable.

Aamchoor or lemon: either adds a tangy note to balance the rich, spiced base. Add the lemon juice at the end as directed, rather than cooking it with the tomatoes.

Serve it as a meal

Naan makes it easy to scoop up the chickpeas and spinach, while rice catches the tomato masala. Serve the curry hot alongside either one.

For a fuller plate, add a simple side of yoghurt or sliced cucumber; their cool, mild flavours contrast with the spices.

Recipe notes & tips

• Keep the pot covered while the onion and tomato cook to help them soften.
• Use warm water so the masala can simmer smoothly after it is added.
• Stir the spinach through in batches if it is difficult to fit into the pot at once.
• Taste before serving and adjust the salt to suit your chickpeas and personal preference.
• Add the lemon juice only at the finishing stage if using it instead of aamchoor.

Variations

• Use paprika: swap it for the Kashmiri red chilli powder for a milder alternative.
• Add lemon: use 1 tablespoon lemon juice instead of the aamchoor powder.
• Choose another green: substitute a similar amount of another leafy green, adjusting the cooking until just tender.
• Make it hotter: increase the chilli powder gradually to suit your taste.
• Serve with naan: use it to scoop up the chickpeas and spinach.

Common mistakes to avoid

• Rushing the onions: give them 5–7 minutes to turn translucent, using the lid to speed softening.
• Scorching the spices: reduce the heat to medium after adding the warm water and let the mixture simmer gently.
• Overcooking the spinach: stop cooking as soon as the leaves wilt.
• Adding the greens too early: warm the chickpeas first, then fold in the spinach.
• Skipping the tangy finish: add aamchoor or lemon juice at the end to give the curry its intended bright note.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout, adding a splash of water if the curry has thickened.

Frequently asked questions