Chana Saag {chickpeas and spinach cooked in warm spices}

A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.

📝 Ingredients

• 1 tablespoon ghee ()
• 1 yellow onion (finely diced )
• 1 teaspoon kosher salt (or to taste )
• 1 teaspoon ginger (grated )
• 2 garlic cloves (minced)
• 1 medium tomato (diced )
• ½ teaspoon ground turmeric
• 1 teaspoon kashmiri red chili powder (or paprika )
• 1 teaspoon ground cumin
• 1 can chickpeas (rinsed and drained )
• 4 cups fresh baby spinach (rough chopped )
• ½ teaspoon garam masala
• ½ teaspoon aamchoor powder (or use 1 tablespoon lemon juice )

👨‍🍳 Instructions

1. 1In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.
2. 2Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.
3. 3Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.
4. 4Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.
5. 5To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.