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Chana Sag ( Spinach With Chickpeas)

Sag Chana is a traditional Indian dish that combines tender chickpeas and spinach with aromatic spices for a hearty and nutritious meal. Rich in protein and packed with vitamins, it’s a healthy option that doesn’t compromise on flavor. This comforting recipe is perfect for feeding the family, offering a delicious way to include greens and plant-based protein in your diet. Serve it with rice or flatbreads for a wholesome, satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 150 kcal

Equipment

  • 1 Wok or wide pan
  • 1 One Set of measuring cups
  • 1 Cutting Boards and Knives
  • 1 Set of Measuring Spoons

Ingredients
  

  • 3 tablespoons oil
  • 1 medium onion finely sliced
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon ginger garlic paste
  • 1/3 cup tomato sauce
  • 1 15 oz can chickpeas rinsed and drained
  • 12 oz fresh baby spinach or chopped regular spinach

Spices

  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 tsp paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground fennel
  • 1 tablespoon kasoori methi
  • ½ teaspoon garam masala optional

Instructions
 

  • In a pot, heat oil over medium-high heat. Add cumin seeds and bay leaves. Add the finely sliced onions as soon as the cumin seeds get fragrant. Sauté for 3 to 5 minutes, stirring occasionally, until the onions turn translucent.
  • Add the ginger garlic paste and continue sautéing for another 2 to 3 minutes
  • Toss in the tomato sauce, ground turmeric, paprika, and ground fennel. Stir well to combine, then cover and cook for 2 to 3 minutes
  • Add the rinsed and drained chickpeas to the pot. Stir and cook for an additional 2 to 3 minutes until the chickpeas are heated through.
  • Fold in the roughly chopped fresh baby spinach and mix it into the masala. Add salt and kasoori methi. Add some water if too dry. Cook just until spinach wilts, then turn off the heat.
  • Sprinkle garam masala over the dish. Stir to combine.
  • Serve hot with naan or rice.

Video

Notes

1. Adjust the spice levels according to your preference.
2. Kasoori methi (dried fenugreek leaves) adds a unique flavor; if unavailable, you can omit it or use fresh fenugreek leaves.
3. Ensure to rinse and drain the chickpeas well.
4. Freshly squeezed lemon juice can be substituted for aamchoor powder.
5. For a richer flavor, allow the dish to sit for a while after cooking to let the flavors meld together.
*Calories per serving is approximate
Keyword chickpea recipes, spinach recipe