Chana Saag

15 ingredients
10 steps

Ingredients

  • 1 lb Baby Spinach, fresh
  • 2 (15 ounce) cans chickpeas
  • 1/4 cup plain yogurt
  • 1 piece ginger, grated
  • 3 tablespoons canola oil
  • 2 teaspoons cardamom
  • 2 teaspoons ground cinnamon
  • 5 garlic cloves, chopped
  • 1 cup diced onion
  • 1 (8 ounce) can tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt (to taste)

Directions

  1. 1
    Rinse chickpeas and roughly chop baby spinach.
  2. 2
    Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
  3. 3
    Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and saute until golden.
  4. 4
    Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
  5. 5
    Add ginger. Stir for a few seconds. Add tomatoes and saute for 3-4 minutes till well blended.
  6. 6
    Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
  7. 7
    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.
  8. 8
    Remove lid and simmer uncovered for 10 minute, stirring occasionally.
  9. 9
    Stir in yogurt, or use as topping
  10. 10
    Serve hot with Basmati rice or potatoes.

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