Chana Saag
Chickpeas, spinach and yogurt come together in this South Asian dish, fragrant with ginger and cardamom and simmered on the stove. It comes to the table with basmati rice or potatoes.
50 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- medium
- 1
Rinse chickpeas and roughly chop baby spinach. Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
- 2
Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
- 3
Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
- 4
Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
- 5
Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
- 6
Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
- 7
Remove lid and simmer uncovered for 10 minute, stirring occasionally. Stir in yogurt, or use as topping.
- 8
Serve hot with Basmati rice or potatoes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
