Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main

Cuisine: Indian(Punjabi)

Keyword: chana saag recipe, saag chana recipe

Servings: 4

Equipment

  • pressure cooker
  • pan / pot for cooking curry

Ingredients

  • 3 cups Boiled chickpeas or canned chickpeas (refer notes for dried chickpeas)
  • 2 medium onions diced
  • 1 cup pureed tomatoes / diced tomatoes
  • 2-3 tbsp oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp curry powder
  • 1/2 tbsp garam masala or adjust as per taste
  • 1/2 tbsp red chilly powder or paprika powder adjust as per taste
  • Salt as per taste
  • 2 cups hot water
  • 2 cups spinach chopped
  • 1/4 cup coconut milk optional( it will help to balance spice)

Instructions

  • In a pan or a pot, heat oil. Add onion with ginger, garlic and some salt and saute on low/medium heat until dark brown. (If you prefer the dark gravy cook as brown as possible. Switch off just before they start to burn.)
  • Add the crushed/pureed tomatoes with little salt.(I have just blended fresh tomatoes here.)
  • Continue cooking with little salt, once tomatoes have soften.
  • Add the spices(curry powder,garam masala and red chilli/paprika powder).
  • Continue cooking until the masala has mixed well.
  • Add chickpeas to curry mix and hot water, Cover and cook for 10-15 minutes.
  • Add coconut milk to the chickpea curry. You can adjust it according to your taste.
  • Add the chopped spinach leaves and turn off the heat.

Notes

Note: If you prefer the dark gravy cook as brown as possible. Switch off just before they start to burn. It is worth the wait trust me!

For boiling chickpeas :

Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry.Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft

For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.

Nutrition

Serving: 4g