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Home » Courses » Curries and Lentils » Chana saag recipe | Saag channa recipe

Chana saag recipe | Saag channa recipe

Apr 20, 2022 · 4 Comments

182 shares
Jump to Recipe

Vegan Chana saag or chickpea with spinach or is a very wholesome and a filling curry. Instant pot chana masala is quite a hit these days. Indian chickpea recipe can be made in a pressure cooker or slow cooker too.Chickpeas taste great even the next day!

You can pair it with any flat bread be it 'Poori','Naan','Bhatura' or basmati rice if you are gluten free. You can make this delicious Indian chickpeas curry in many ways. Simple chana saag masala saves the day when there are guests coming home.

PS: If you want to eat brown rice and simply cannot. Pair it with chickpeas and rajma. It is just perfect!

saag chana recipe
Jump to:
  • What else can you make from chickpeas?
  • Equipment
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Storage
  • Related links
  • Chana saag recipe
  • What's a good cheap easy side dish to serve with chana masala besides rice and naan?
  • FAQs

What else can you make from chickpeas?

Channa sabzi is easy to make. Full of protein too. Chickpeas are so wonderful and versatile. They are a great source of protein. You can make a hummus, falafel,salad and even make a pickle out of it. Boiled chickpeas make a great chaat after adding chopped coriander, onions & tomatoes, dash of fresh lemon juice and green chutney.

Equipment

  • pressure cooker or Instant pot
  • Pan/pot for cooking the curries

Ingredients

  • Boiled/canned chickpeas

In case of using dried chickpeas - Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry. Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft. If you are using organic chickpeas, 2 whistles are enough.

For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.

Other ingredients are

  • Onions ,diced
  • Tomato ,puree/diced tomatoes
  • Ginger paste
  • Garlic paste
  • Curry powder
  • Red chilli powder / paprika
  • Garam masala
  • Salt as per taste
  • Water 
  • Coconut milk (optional)
  • Chopped spinach
  • Oil ( coconut oil/ vegetable oil/ sunflower oil)
chana saag ingredients

Instructions

  • In a pan or a pot, heat oil. Add cumin seeds. Add onion with some salt and saute on low/medium heat until brown
saag chana step 1
  • Cook until the onions turn brown, add ginger and garlic.
saag chana step 2
  • Add the tomatoes with little salt. Mix well.
saag chana step 2
  • Continue cooking with little salt, once tomatoes have soften. Add the spices.
saag chana step 4
  • Continue cooking until the masala has mixed well.
saag chana step 5
  • Add the chickpeas and mix well.
saag chana step 6
  • Now, add 2 cups of hot water, Cover and cook for 10-15 minutes.
saag chana step 7
  • Add coconut milk to the chickpea curry.
saag chana step 8
  • Now, add the chopped spinach leaves and turn off the heat. Allow it to rest for 5-10 minutes.
saag chana step 9
  • Serve hot with Rice/Bread
saag chana recipe

Substitutions

You can also make it vegetarian by adding some ghee or butter in the end. That is strictly optional. Some people even add some paneer, to make chola paneer. If you do not get paneer locally, you may even use halloumi.

Variations

You can also make it without onions and garlic. Just with some tomato paste. If you like it spicy, add more red chili powder or increase the green chillies in the recipe. If you like it milder, you may use Kashmiri red chilli powder or paprika. Adjust salt according to your taste. Adding a dash of lemon juice before you serve helps increase the taste.

If you forgot to soak chana overnight, soak them for an hour or two in hot water. You can also try using canned chickpeas for this recipe.

Storage

You can store the chana masala for 1-2 days in the refrigerator. It tastes even yummier the next day.

Related links

  • paneer tikka masala
  • Rajma masala
  • Quick potato curry
  • Air fryer chickpeas
  • Lobia masala
  • black chickpeas curry
  • Pickled onions

How to cook vegan chana saag recipe?

saag chana recipe
Print Recipe
4.86 from 7 votes

Chana saag recipe

Chana saag recipe is a perfect way to get protein and iron. It tastes even yum the next day. You can eat with bread rice or roti. Learn to make it here
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Indian(Punjabi)
Keyword: chana saag recipe, saag chana recipe
Servings: 4
Author: bhavana bhatia

Equipment

  • pressure cooker
  • pan / pot for cooking curry

Ingredients

  • 3 cups Boiled chickpeas or canned chickpeas (refer notes for dried chickpeas)
  • 2 medium onions diced
  • 1 cup pureed tomatoes / diced tomatoes
  • 2-3 tablespoon oil
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon curry powder
  • ½ tablespoon garam masala or adjust as per taste
  • ½ tablespoon red chilly powder or paprika powder adjust as per taste
  • Salt as per taste
  • 2 cups hot water
  • 2 cups spinach chopped
  • ¼ cup coconut milk optional( it will help to balance spice)

Instructions

  • In a pan or a pot, heat oil. Add onion with ginger, garlic and some salt and saute on low/medium heat until dark brown. (If you prefer the dark gravy cook as brown as possible. Switch off just before they start to burn.)
  • Add the crushed/pureed tomatoes with little salt.(I have just blended fresh tomatoes here.)
  • Continue cooking with little salt, once tomatoes have soften.
  • Add the spices(curry powder,garam masala and red chilli/paprika powder).
  • Continue cooking until the masala has mixed well.
  • Add chickpeas to curry mix and hot water, Cover and cook for 10-15 minutes.
  • Add coconut milk to the chickpea curry. You can adjust it according to your taste.
  • Add the chopped spinach leaves and turn off the heat.

Notes

Note: If you prefer the dark gravy cook as brown as possible. Switch off just before they start to burn. It is worth the wait trust me!
For boiling chickpeas :
Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry.Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft
For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.

Nutrition

Serving: 4g

What's a good cheap easy side dish to serve with chana masala besides rice and naan?

You can serve the curry with many other dishes as a chaat or Indian street food.

  • Baked samosa
  • Aloo tikka
  • wholewheat tandoori roti(No tandoor no problem!)
  • Buns

For more Punjabi recipes click Punjabi.

FAQs

How long should I soak chole?

atleast 2-4 hrs

How do you tell if chickpeas are done?

If you press a chickpea, it should be soft and mushy.

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182 shares

Reader Interactions

Comments

  1. Khaled says

    April 21, 2022 at 12:42 pm

    I like Indin food thank you

    Reply
    • bhavana bhatia says

      April 21, 2022 at 12:51 pm

      Thank you for writing in.
      Warm Regards
      Bhavana

      Reply
  2. Sheila says

    May 22, 2022 at 11:26 pm

    Great recipe! How many cups of dry chickpeas should I soak to yield 3 cups of soaked chickpeas?

    Reply
    • bhavana bhatia says

      May 23, 2022 at 12:18 am

      Hi Sheila
      Glad you liked it.
      1 cup of dry chickpeas yields 3 cup soaked chickpeas.

      Warm Regards
      Bhavana

      Reply

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I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people..Read more..

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