Chana saag is an easy and healthy Indian curry with chickpeas, spinach, and tomatoes simmered with aromatic spices. Great for a one-pot dinner and ready in just 30 minutes.
For more easy Indian recipes, try our rajma recipe, chickpea curry, Dal Makhani, and lentil curry.
Chana saag is one of those comforting Indian dishes that Louise and I fell in love with while exploring plant-based cooking at home.
It’s a one-pot recipe made with chickpeas (chana) and leafy greens (saag), and like many Indian recipes, it varies from region to region, each version with its own little twist.
We love how chickpeas are not only affordable and filling, but also incredibly versatile.
You’ll find them in countless Indian classics like chana masala and chana dal, and here, they shine alongside tender greens in a rich, spiced sauce.
I recommend serving chana saag with fluffy basmati rice or warm paratha. But it’s also a great side dish to pair with other favorites like aloo gobi and raita.
To take it over the top, we love finishing it with a dollop of yogurt, some quick pickled red onions, and a generous squeeze of lemon.
It’s a simple, soul-warming dinner we keep coming back to.
Ingredients
Quantities are in the recipe box at the bottom of the page.
- Chickpeas (Chana): Use canned or pre-soaked (12 hrs) and boiled chickpeas (1–2 hrs stovetop or 10 min pressure cooker). Optional: substitute with diced paneer or firm tofu.
- Leafy Greens (Saag): Use spinach or baby spinach (prewashed bags are easiest). Other options: mustard greens, collard greens, fenugreek leaves (methi), chard, kale, or finely chopped broccoli.
- Flavor Base
- Oil: Light olive oil (recommended), or use avocado or neutral oils.
- Onion: White, yellow, or shallots.
- Ginger: Grated fresh or paste.
- Garlic: Grated fresh or paste.
- Spices
- Cumin (ground or seeds)
- Coriander (ground or grind seeds)
- Turmeric powder
- Garam masala: Mix of cinnamon, cardamom, cloves, nutmeg, black pepper.
- Red pepper flakes: Or chopped red chili, cayenne, chili powder, or Kashmiri powder.
- Tomatoes: Use fresh vine tomatoes. Substitute: canned crushed tomatoes or puree for richer flavor.
- To Serve: Greek yogurt, Pickled red onions (or any pickles), Basmati rice or Naan, roti, or chapati.
How to Make Chana Saag
US cups + grams measurements in the recipe box at the bottom of the page.
Start this recipe by chopping the onion and the tomatoes into dice.
Heat the olive oil in a large skillet. Add chopped onion and sauté for 5 minutes until soft and translucent.
Add peeled grated ginger and garlic, ground coriander, ground cumin, garam masala, turmeric powder, and red pepper flakes.
Sauté while stirring for 1 more minute or until you can smell the fragrant aroma of the spices.
Add chopped tomatoes, drained and rinsed chickpeas, and season with salt and black pepper.
Cook for 5 minutes on medium heat, stirring occasionally, until the tomatoes are soft. You can add a splash of water if the pan gets dry.
Now add the water and the spinach.
It’s a lot of spinach, so you might need to add them in batches and wait a few seconds for them to wilt before adding more.
Tip: you can chop the spinach with a knife before adding it in. If you use baby spinach, that’s not required.
Cook the spinach for about 10 minutes. They will soften and release water. Stir occasionally. Taste and adjust for salt before serving.
Tip: While you might be tempted to add more water, you shouldn’t need to because the spinach’s water should be enough to prevent the spinach from sticking to the pan.
Serving suggestions
Make chana saag a meal by serving it with either rice or bread.
- Rice: we recommend white or brown basmati rice.
- Bread: we recommend roti, chapati, or naan. Pita bread also fits well, although not Indian.
Questions
To make chana saag in a pressure cooker or instant pot, sautè the onion with olive oil for 5 minutes first, then add the garlic, ginger, and spices and sauté one more minute.
Now add chopped tomatoes, drainer, and rinsed canned chickpeas, spinach, salt, and black pepper, seal the lid, and pressure cook for 2 minutes. You might need to wait for the spinach to wilt for a second if they don’t all fit in the pressure cooker.
Quickly release the steam by manually opening the valve and taking the lid off, and you are done.
Storage & Make Ahead
Make ahead: Chana saag is an excellent recipe for meal prep as it keeps well in the fridge for days and in the freezer for months.
Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Freezer: Let it cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: Defrost in the refrigerator over several hours or in the microwave with the thawing setting. Warm in the microwave for 3 minutes or in a saucepan on the stovetop with a splash of water for 5 minutes.
More Indian recipes
If you tried this Chana Saag or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Chana Saag
Ingredients
- 2 tablespoons olive oil
- 2 medium onions chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala substitute curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes or more to taste
- 3 medium vine tomatoes chopped. Substitute 1 can of 15 ounces/400 grams crushed tomatoes
- 2 cans chickpeas 15 ounces/230 grams each can, or 3 cups cooked chickpeas
- 1 pound spinach
- ½ cup water
- 1 teaspoon salt or more to taste
- 2 twists black pepper
Serves well with
- basmati rice, roti, or naan garnish with a dollop of yogurt, cilantro, lemon juice, and pickled red onions.
Instructions
- Heat 2 tablespoons olive oil in a large skillet/pot. Add 2 medium onions (chopped) and sauté for 5 minutes until translucent.Add 3 cloves garlic and 1 inch ginger both grated. Then add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes and sauté 1 more minute. Stir often.
- Add 3 medium vine tomatoes (chopped), 2 cans chickpeas (drained), season with 1 teaspoon salt and 2 twists black pepper and cook for 5 minutes or until the tomatoes are tender. Stir often.
- Add 1 pound spinach, ½ cup water, and simmer on medium heat for 10 minutes until the spinach are tender. Taste and adjust for salt and heat. Stir occasionally.Tip: you might need to add the spinach in batches and wait a few seconds for them to wilt before adding more.Tip: you can chop the spinach with a knife before adding it in. If you use baby spinach, that’s not required.
MAKE IT A MEAL
- Make this a meal by serving it with basmati rice, roti, or naan.Top with a dollop of yogurt, fresh cilantro, quick pickled red onions, and a squeeze of lemon.
Video
Notes
- Chickpeas: Use canned or substitute with diced paneer or firm tofu.
- Spinach: Swap with mustard greens, kale, chard, fenugreek leaves (methi), collard greens, or chopped broccoli.
- Oil: Use avocado or any neutral vegetable oil instead of olive oil.
- Onion: Replace with shallots.
- Ginger/Garlic: Use paste instead of fresh.
- Cumin: Substitute with cumin seeds.
- Coriander: Grind whole coriander seeds if needed.
- Red Pepper Flakes: Use chopped red chilies, cayenne, chili powder, or Kashmiri chili.
- Tomatoes: Substitute fresh with canned crushed tomatoes or tomato puree.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I tried it and it was super delicious. My boyfriend loves it too. I been making this recipe every week. Thank you so much
Sorry forgot to give it 5 stars 😀
Delicious! Your recipe was easy to follow and the prep took about 15 minutes. I made a few adjustments – extra fresh tomato, additional 1 tsp. curry powder, and cooked it longer to let the flavors meld. Served 4 with leftovers. Will definitely make this again.
Unfortunately not as good and tasty as other receipts, but looked very healty
We had a bigger group of people, and I doubled it up. What a delicious meal, everyone loved it. This is going to be a stable in our household. Thank you.
I make this all the time using collard greens from my garden. Such a budget friendly and deliciously healthy meal! My 4 year olds love it as well.
Fantastic, Aisha – I’m so happy your kids love it too 🎉
Thanks so much for taking the time to comment ❤️
I made this tonight on a whim and it was soooo good! Even my kids enjoyed it! I cut the recipe approximately in half. I used canned chickpeas, kale (because it had to be used up), and half chicken broth and half coconut milk instead of water. I served it grain-bowl style with roasted vegetables added and made a sauce drizzle from the remaining coconut milk, yogurt, and lemon juice. I’ll add this to our regular meal rotation!
That’s wonderful, Kristy! I’m delighted that your kids enjoyed it too 🎉
Thank you for taking the time to leave a comment here. All the best,
Louise