Matt Xiaxiang
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Main dishesChana saag
Posted: 09/07/2025Updated: 09/07/2025
Chickpeas and leafy greens cooked in a spiced tomato-onion base.
Chana saag is traditionally served with basmati rice, which complements the spiced chickpea and greens base. Jeera rice offers a lightly fragrant alternative, while roti or chapati provide an option for scooping. Accompaniments such as pickled onions or Indian achar for sharpness, and a spoonful of plain yogurt or raita for balance pair well.
Ingredients
Servings
- 400 grams Canned chickpeas
- 2 tablespoons Ghee
- 1.5 teaspoons Cumin seeds
- 1.5 teaspoons Mustard seeds
- 1 medium Brown onion
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 3 medium Tomatoes
- 3 Green finger chillies
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1.5 teaspoons Garam masala
- 2 teaspoons Kasuri methi
- 300 grams Mixed greens (spinach, mustard, fenugreek)
- 2 teaspoons Salt
- Fresh coriander
- 200 millilitres Water
- 1 tablespoon Butter
- 0.5 Lemon
Instructions
- Heat ghee in a large pot on medium heat. Once hot, add the cumin seeds and mustard seeds. Let them sizzle for a few seconds.
- Fine dice the onion and roughly chop the tomatoes. Add the chopped onions to the pot and sauté until golden brown (5-7 minutes).
- Stir in ginger and garlic paste, and sauté until fragrant (about 1–2 minutes) before adding the ginger and garlic paste, and sauté until fragrant (about 1–2 minutes).
- Add the chopped tomatoes and cook until they break down and release their juices.
- Stir in ground coriander, cumin, turmeric, red chilli powder, and salt. Let it cook until the oil starts to separate from the spice mixture (at least 10 minutes).
- Add cooked chickpeas to the pot and mix well with the spices. Pour in the water and bring to a simmer. Let it cook for 10-15 minutes to allow the chickpeas to soften.
- Roughly chop the greens and cook until they are wilted. Gently mash a couple tablespoons of chickpeas for texture. Add more water if necessary to achieve the desired consistency.
- Stir in garam masala and kasuri methi and adjust salt to taste. Cook for a couple more minutes before adding the butter and allowing it to melt.
- Take off the heat and squeeze in a bit of lemon juice and garnish with fresh coriander.
My notes
Cooking tips
- Onion sautéing: Cook onions slowly until golden brown rather than just translucent; this caramelisation adds sweetness and depth.
- Cook the tomatoes slowly: Let the tomatoes break down fully and cook until the oil separates; this develops the flavour.
- Gently mash some chickpeas: Slightly mashing a few chickpeas releases starch, thickening the curry and adding a creamy texture without needing extra thickeners. It also helps to distribute flavour throughout the curry.
- Make ahead and rest: Like many curries, chana saag tastes better after resting for a few hours or overnight.
Alternative ingredients
- This recipe is flexible on what leafy greens to use in any ratio.
- Replace ghee with vegetable oil, coconut oil, or mustard oil (or to make it vegan).
- If you don’t have garam masala, try a mix of ground cinnamon, cardamom, cloves, and black pepper as a substitute.
- Fresh tomatoes can be swapped with canned crushed tomatoes or tomato purée if necessary.
- Instead of lemon juice, try a splash of tamarind paste or amchur (dried mango powder).
Storage instructions
- Refrigeration: Store cooled chana saag in an airtight container in the fridge for up to 3–4 days.
- Freeze: For longer storage, freeze in portions using freezer-safe containers or heavy-duty freezer bags for up to 2–3 months.
Re-heating instructions
If frozen, thaw overnight in the fridge.
- Stove: Re-heat gently in a saucepan over medium-low heat, stirring occasionally, adding 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.
Nutrition and dietary facts
Vegetarian, Gluten-free
(Per serving) Calories: 280kcal (12%), Protein: 10g (17%), Fat: 13g (16%), Saturated fat: 5.1g (34%), Carbohydrates: 29.8g (11%), Sugars: 6g (24%), Fibre: 9.2g (31%)
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.