Chana saag

Name: Chana saag
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings

Posted: 28/03/2026Updated: 28/03/2026

A North Indian curry consisting of chickpeas cooked with a mixture of leafy greens, such as mustard greens, spinach, and fenugreek, along with spices, ginger, garlic, and ghee.

Chana saag is normally served with basmati rice, roti or chapati. Accompaniments such as pickled onions, Indian achar, plain yogurt or raita for balance pair well.

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Active prep: 15 minutesActive cooking: 30 minutesPassive cooking: 10 minutes

Ingredients

Adjust servingsServings

700 grams Canned chickpeas, drained
4 tablespoons Ghee
2 teaspoons Cumin seeds
0.5 teaspoon Hing (optional)
1 large Brown onion
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 medium Tomato
3 Green chillies (optional)
2 teaspoons Ground coriander
2 teaspoons Ground cumin
1 teaspoon Turmeric powder
1.5 teaspoons Chilli powder
2 teaspoons Garam masala
300 grams Mixed greens (mustard greens, spinach and fenugreek)
1.5 tablespoons Water
Salt, to taste
Fresh coriander, to garnish
1 Lemon

Instructions

Drain and rinse the chickpeas.
Heat the ghee in a pan over medium heat and add the cumin seeds with hing (if using), letting them sizzle briefly.
Add the finely diced onion and cook until deep golden brown - at least 10 minutes.
Add the ginger paste, garlic paste, and green chillies and cook for 1–2 minutes until fragrant
Grate the tomato in with a pinch of salt and cook, stirring regularly, until it completely breaks down into a thick paste with no visible pieces and the oil separates.
Add the ground coriander, ground cumin, turmeric, red chilli powder and cook for 1–2 minutes.
Add the chickpeas and mix thoroughly to coat well.
Add the water and allow the chickpeas to cook for 10 minutes.Add greens (thoroughly washed and roughly chopped) in batches, allowing them to wilt before adding more.
Cook until the greens are fully softened, then lightly mash to create a thicker texture.
Stir in garam masala and adjust salt to taste.
Cook for a further 2–3 minutes, then garnish with fresh coriander and lemon juice.

Helpful notes

Cooking tips

Cook the onions slowly until golden brown rather than just translucent. This caramelisation adds natural sweetness and depth to the curry.
Grating the tomatoes helps to break them down fully which is important to concentrate flavour and prevents excess water in the curry.
Slightly mashing a few chickpeas releases starch, thickening the curry naturally and distributing flavour evenly.
Wilt stronger-tasting greens like mustard greens first, then add milder greens such as spinach. This ensures even cooking and preserves texture.

Alternative ingredients

Mustard greens, spinach and fenugreek are the most common but kale or Swiss chard can be used as well. Generally mustard greens make up around half the amount of the greens.
Replace ghee with vegetable oil, coconut oil or mustard oil for a dairy-free and vegan version.
If garam masala is unavailable, a mix of cinnamon, cardamom, cloves, and black pepper works as a substitute.
Completely omit the tomato if none are available.
Lemon juice can be replaced with tamarind paste or amchur (dried mango powder) for acidity.
Canned chickpeas can be replaced with dried chickpeas but ensure they are soaked and boiled beforehand. Adjust the cooking time accordingly.

Storage instructions

Refrigeration: Store cooled chana saag in an airtight container in the fridge for 3–4 days.

Freezing: Freeze in portions for 2–3 months. However, the spinach and fenugreek may darken slightly; the texture is best if consumed within 2 months.

Re-heating instructions

If frozen, thaw overnight in the fridge before reheating.

Stove: Reheat gently over medium-low heat, stirring occasionally. Add a splash of water if the curry has thickened too much.

Microwave: Cover loosely and reheat in short bursts, stirring between intervals to ensure even heating.

Flavours can flatten when stored; taste and adjust with salt, garam masala or lemon juice before serving.

Nutrition and dietary facts

Vegetarian, Gluten-free

Per serving:Calories: 270kcal (12%), Protein: 13g (22%), Fat: 15g (19%), Saturated fat: 6g (40%), Carbohydrates: 27.8g (10%), Sugars: 5g (20%), Fibre: 10g (33%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.