Ingredients

The following ingredients have 4 Servings
  • 15 oz can chickpeas or use 1.25 cups cooked chickpeas
  • 300 grams spinach blend (I used mix of spinach, mustard greens and pak choi)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 3 big garlic cloves (grated)
  • 1 red onion (medium, finely chopped)
  • 2 large tomatoes (finely chopped)
  • 1/4 teaspoon cayenne/red chili powder
  • 1/4 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/4 teaspoon garam masala powder + more to sprinkle
  • salt (to taste)
  • 7-8 tablespoons coconut milk
  • juice of 1/2 lemon (optional)

Instruction

  • Place the spinach blend in a pan and add little water to it. Boil for few minutes till the spinach starts to wilt.
  • Immediately remove the spinach from pan and place under cold water and then chop finely.
  • Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
  • Then add grated garlic and saute for few seconds till the garlic starts to turn brown.
  • Add chopped onions now and also 1/2 teaspoon of salt. Saute for 1-2 minutes or till onions turn translucent.
  • Add chopped tomatoes and mix. Cook for 2 minutes.
  • Add curry powder, red chili powder, garam masala powder, cumin powder and salt and mix.
  • Cook for 2-3 minutes or till oil starts oozing from the sides of the masala.
  • Add the chickpeas and cook for a minute.
  • Now add the chopped spinach blend and cook for another minute or so.
  • Add the coconut milk and let it simmer for 3-4 minutes.
  • Sprinkle garam masala on top and serve chana saag hot with rice, naan or any bread of your choice. You may also squeeze in some fresh lemon juice before serving.