CHANA SAAG RECIPE / SPINACH CHICKPEAS CURRY
Author: 
Recipe type: side dish for chapathi
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chana Saag / Spinach chickpeas curry (Restaurant Style) is a creamy and delicious side dish for chapathi or roti or jeera rice.
Ingredients
  • 1 and ¼ Cup of Chickpeas (Boiled)
  • 3 Tsp of Oil
  • 1 Tsp of Cumin
  • 1 Red Chilly
  • 1 Red Onion, Finely Chopped
  • 1 Green Chilly, Finely Chopped
  • 2 Tsp of Ginger Garlic Paste
  • ½ Tsp of Red Chilly Powder
  • ½ Tsp of Turmeric Powder
  • 2 Tsp of Coriander Powder
  • ½ Tsp of Cumin Powder
  • ¼ Tsp of Garam Masala
  • 2 Tbsp of Yogurt (Curd)
  • 1 Big Tomato, Finely Chopped
  • ¼ Cup of Milk
  • 1 Tbsp of Besan Flour
  • Salt to taste
  • To Grind
  • 2 Cups of Spinach (regular or baby spinach)
  • 1 Cup of Methi Leaves (Fenugreek Leaves)
  • 1 Green Chilly
Instructions
  1. Wash both spinach and methi leaves in tap water to remove dirt and mud.
  2. Heat a pan with little water, when it comes to boil, add spinach, green chilly and methi leaves. Cover and cook it for 2 mins. Remove from heat, cool it and grind it in a mixie / blender to a coarse paste NOT TO SMOOTH. DO NOT ADD EXCESS WATER. This step is called BLANCHING.
  3. Heat a pan with oil, when it is hot, add red chilly, cumin, fry it for secs. Add onion and green chilly, fry till golden brown.
  4. Add ginger garlic paste, fry till raw smell vanishes.
  5. In a low flame, add turmeric powder, red chilly powder, coriander powder and cumin powder, fry it for 2 mins. DO NOT FRY IT IN HIGH FLAME.
  6. Add yogurt , fry it.
  7. Add tomato, fry it till soft.
  8. Add spinach paste, fry it for few secs.
  9. Add chana (boiled chickpeas), fry well with masala.
  10. Add garam masala and fry it.
  11. Add milk and 1 cup of water, simmer it and cook it for 10 mins.
  12. Finally, in a bowl add besan flour and water, mix it to form a paste. Add this to the curry, combine everything together. Gravy turns thick by now. Cook it for few mins and turn it off.
  13. Hot, delicious chana saag is ready to serve with chapathi or roti or naan or rice.
Notes
If you don't get methi leaves in your place, just use spinach alone.
You can also use canned chickpeas to make this curry.
Adding Milk is to get creamy taste. If you have cream, you can add instead.
You can follow the same recipe by adding aloo (potato) instead of chickpeas to get aloo palak.
Adjust the number of green chilly according to your taste.
Recipe by FoodyBuddy at https://foodybuddy.net/2015/10/01/chana-saag-recipe-make-chana-saag.html