Vegan, gluten-free, healthy and so wholesome. Chana Saag is a delicious way to eat your greens and proteins. Here chickpeas and spinach are cooked in an onion tomato gravy with aromatics. Makes a quick and easy weeknight meal. Pairs well with rice or naan!!
Ingredients
- 2 - 15oz cans chickpea or garbanzo beans or 3 cups cooked chickpeas/chhole
- ½lb spinach
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped + 1 small tomato quartered for garnishing
- 2 green chilies
- 3 garlic pods, minced
- 1-inch ginger
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 teaspoon chhole masala (optional)
- ½ teaspoon anardana or dried pomegranate seeds
- 1 teaspoon kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon dry mint powder
- ¼ teaspoon turmeric powder
- ½ teaspoon saunth or dried ginger powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi or dried fenugreek leaves
- ¼ cup fresh cilantro or coriander, chopped
- 2 tablespoon oil
- salt to taste
Instructions
Instant Pot Instructions
- In a blender, whiz two chopped tomatoes, ginger, cilantro, and green chilies to a smooth puree. Keep it aside.
- To the blender jar, add spinach and ½ cup water. Pulse a few times to get a semi-coarse puree.
- Turn the Instant Pot to SAUTE mode. Add oil to the inner pot.
- Once it's hot, add cumin seeds, let it crackle for 30 seconds.
- Add kashmiri chili powder. After 30 seconds, add garlic followed by onions. Cook for 4-5 minutes or until golden brown.
- Mix in all the spices - coriander powder, turmeric, chhole masala, anardana, dry mint, saunth, ground cumin, garam masala, kasuri methi, and salt. Saute for a minute.
- Stir in the tomato puree and tomato paste. Cook for 5-6 minutes or till oil leaves the sides.
- Now, add the cooked chickpeas. Stir well so as to coat the masalas on the chickpeas.
- Deglaze the pot by splashing little water.
- Finally, add pureed spinach. Give it a good mix.
- Close the lid and cancel the SAUTE mode.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 6 minutes.
- Once the time is over and Instant Pot beeps, release the pressure after 10 minutes.
- Open the lid after the pin drops. Give it a good stir.
- Turn on the SAUTE mode on LOW. Add the quartered tomatoes. Cook for another 2 minutes stirring occasionally.
- Serve hot with roti, paratha, or rice!!!
Stove Top Instructions
- In a large pot, blanch spinach by adding it to boiling water.
- Once it starts to wilt, drain, and rinse with cold water.
- In a blender, whiz two chopped tomatoes, ginger, cilantro, and green chilies to a smooth puree.
- Puree the blanched spinach in the same blender. Keep it aside in a bowl. Add a little water and swirl for any remnant spinach.
- Heat oil in a pan on medium heat.
- Once it's hot, add cumin seeds, let it crackle for 30 seconds.
- Add kashmiri chili powder. After 30 seconds, add garlic followed by onions. Cook for 4-5 minutes or until golden brown.
- Mix in all the spices - coriander powder, turmeric, chhole masala, anardana, dry mint, saunth, ground cumin, garam masala, kasuri methi, and salt. Saute for a minute.
- Stir in the tomato puree and tomato paste. Cook till oil leaves the sides.
- Now, add the cooked chickpeas. Stir well so as to coat the masalas on the chickpeas.
- Finally, add pureed spinach. Give it a good mix.
- Lower the heat and let it simmer for another 7-8 minutes stirring occasionally.
- Add the quartered tomatoes. Cook for another couple of minutes.
- Serve with steaming hot rice, naan, or any Indian flatbread!!!
Recipe Notes
- For a simpler curry, use curry powder, salt, and cayenne pepper for spices.
- Adjust the spice level and tanginess as per your liking.
