Creamy Chickpea and Spinach Chana Saag

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Indian

Servings 4

Heavy-bottomed skillet or sauté pan Essential for evenly cooking the masala and reducing the risk of burning the spices. A Dutch oven or large saucepan also works well.
Blender or immersion blender To puree the tomatoes or create a smooth spinach blend, depending on your texture preference. If you don’t mind a rustic texture, you can skip blending altogether.
Wooden Spoon or Spatula For stirring without scratching your cookware.
Chef’s knife and chopping board For prepping the aromatics and spinach.

Cooked chickpeas – 2 cups or 1 can, drained and rinsed; for best results, use homemade chickpeas soaked overnight and cooked until tender. You can also try black chana if you want an earthier base, reminiscent of a kala chana recipe Indian households often make.
Fresh spinach – 5 cups chopped (or 1 package frozen spinach, thawed and squeezed dry)
Onion – 1 large finely chopped
Tomatoes – 2 medium pureed or finely chopped
Garlic – 4 cloves minced
Ginger – 1-inch piece grated
Green chili – 1 small slit (optional for heat)
Garam masala – 1 teaspoon
Coriander powder – 1.5 teaspoons
Cumin seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – ½ teaspoon adjust to taste
Salt – to taste
Oil or ghee – 2 tablespoons
Water or vegetable broth – ½ to ¾ cup depending on desired consistency
Lemon juice – 1 tablespoon to finish
Optional but Recommended
Kasuri methi dried fenugreek leaves – 1 teaspoon, crushed
Fresh cilantro – a handful chopped, for garnish

Start by heating the oil or ghee in your skillet over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant.

Add the chopped onions and sauté until they turn golden brown — this step builds the flavor base. Toss in the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.

Add the turmeric, coriander powder, red chili powder, and a pinch of salt. Stir briefly to toast the spices without burning them. Then add the pureed or finely chopped tomatoes. Cook this mixture until the oil begins to separate — about 6 to 8 minutes.

Add chopped spinach and a splash of water. Let it cook down for 5–7 minutes. If you prefer a smoother texture (more like a traditional saag), use an immersion blender to puree part or all of the mixture.

Now, add your cooked chickpeas to the pan. Stir everything together and add more water or broth to adjust consistency to your liking. Let it simmer for another 10–12 minutes so the flavors meld beautifully.

Sprinkle in the garam masala and kasuri methi if using. Stir, let it simmer for 2 more minutes, and finish with a squeeze of fresh lemon juice to brighten everything up.