Channa Saag


channa saag

A nourishing meal that combines tender chickpeas with vibrant spinach, cooked in a fragrant blend of spices and herbs.



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30 Mins

16 Ingredients


1.5 teaspoon red chili powder (optional)

1 teaspoon lemon juice

salt to taste

1.5 cups boiled chickpeas (three-fourth cup unsoaked chickpeas = 1.5 cups cooked chickpeas)

1 cup red onion, finely chopped

2 teaspoons ginger - garlic paste

2 tomatoes, pureed

2 teaspoons dhaniya powder

1 cup methi leaves, plucked, measured, washed and then chopped

0.5 to 0.75 cup water

3 cups palak, lightly packed & then chopped

1 tsp oil

1 teaspoon jeera seeds

1 teaspoon garam masala (optional)

½ teaspoon haldi powder

1 green chili, finely chopped (optional)


Soak chickpeas overnight.

Boil with 3 times the water.

Heat the oil in a pan on medium heat.

Add jeera seeds and let them sizzle.

Add chopped onion, ginger garlic paste, and green chilies. Sprinkle some salt to speed up the cooking process.

Mix and cook until the onion turns light brown.

Add the tomato puree and let it cook.

Add salt to taste, haldi powder, red chili powder, and dhaniya powder. Mix and cook for a minute.

Add boiled chickpeas, chopped methi leaves, and water. Mix and let it simmer for 5 minutes.

Add chopped spinach. Mix and let it simmer for again 5 minutes.

Add garam masala and lemon juice.

Mix well Chana saag is ready to serve.

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