Chana Saag Recipe | Chickpea Spinach Curry

Chana Saag is an Indian Vegetarian Curry recipe using cooked chickpeas, spinach with spices in an onion-tomato gravy base. Served with Rice or any Indian breads, this can be easily put together as a weeknight main course meal for the family. The recipe is gluten-free, vegan and does not contain nuts.

Chana Saag is a a hearty and comforting vegetarian curry recipe made with chana or chickpeas and spinach cooked in an onion-tomato curry base. The curry is finished with creamy coconut milk making it a perfect Vegan dinner recipe to serve with naan or rice.

Chana refers to Chickpeas and Saag is leafy greens. Popular choices are mustard greens, spinach and Kale. The recipe calls for pantry staples and made easily using the Instant Pot or Electric Pressure cooker.

It makes a perfect weeknight meal after a long day at work. The curry is filling and hearty.

Jump to:

• Why you'll love this Chana Saag Recipe
• Ingredients
• How to make Vegan Chana Saag
• Variations
• Serving Suggestions
• Storage
• More Indian Vegetarian Curry Recipes to try
• Chana Saag Recipe | Instant Pot Chickpea Spinach Curry

A key difference in Chana Masala vs. Chana Saag is that the latter uses leafy greens. Both the recipes are made with a onion-tomato curry base.

The recipe I am sharing today is not a typical North Indian Chana Saag. This is a Vegan Chana Saag recipe that contains coconut milk. Adding coconut milk to the curry balances the spices and brings a creamy texture to the dish.

This is a one-pot curry that can feature on your weekday menu and can be frozen for meal-prep. It needs just 15 - 20 mins of prep work.

Why you'll love this Chana Saag Recipe

Gluten Free, Vegan Curry for Meatless Mondays

Easy weeknight dinner using pantry staples

Freezer Friendly - perfect for meal planning

Versatile - Can be served with Indian Breads, Rice and Crusty Sourdough with equal ease.

Ingredients

Chickpeas - This post on How to Cook Chickpeas in Instant Pot will help you cook chickpeas from scratch. You can use a 15oz can of chickpeas, if you plan this on a whim.

Frozen chickpeas is always available in my refrigerator making it quite possible for me to whip this curry within 15-20 mins.

Please refer to the notes in the recipe card below where I have provided cook time for cooked chickpeas and overnight soaked chickpeas.

Spinach - I have used 3 cups of finely chopped spinach for the recipe. Always add greens after the curry is cooked. The residual heat is enough to cook the greens quickly.

Onion - Tomato - Ginger, Garlic Paste - forms the base of the curry. If you don't have ginger garlic paste stocked in your refrigerator, add finely chopped ginger and garlic.

Spices - Kashmiri Red Chili (substitute with paprika), Ground Coriander, Turmeric and Garam Masala.

Note - While shooting photos, I forgot adding turmeric in the bowl of spices. I realized my mistake only when I was processing the photos. The recipe card has the exact quantity.

Coconut Milk - Gives it a creamy texture.

How to make Vegan Chana Saag

Steps 1 - 4

Switch on the Instant Pot, Press Sauté Mode.

Once IP displays "On" or "Hot", add 1 and 1/2 tablespoon Oil and cumin seeds.

Once cumin is fragrant and roasted, add finely chopped onions andginger garlic paste. Sauté 1-2 mins until onions are translucent.

Now add the finely chopped tomatoes and the spices. Sauté and de-glaze the pot with couple of tablespoons of water to prevent the spices from sticking and burning.

Steps 5 - 8

Once the curry base is cooked (tomatoes slightly mushy), add the cooked chickpeas and water along with salt to taste. Switch off Sauté Mode.

Close the Instant Pot Lid, Adjust Vent to Sealing and Pressure Cook on High for 5 mins. After 5 mins, do a Natural Pressure Release (NPR)and open the lid.

Steps 9 & 10 - Press Sauté Mode and add the finely chopped spinach to the chickpea curry. Mix well. As soon as spinach wilts, add coconut milk. Cancel Sauté Mode and allow the curry to simmer in the pot for a few minutes. Curry is ready to serve.

Variations

Leafy Greens - Substitute spinach with mustard greens, kale, beet greens or amaranth greens. A mix of 1-2 leafy greens works as well.

Protein - Add paneer or Tofu (plant based) to the curry. They can be air fried or plain, as you like. I wouldn't advise pressure cooking the paneer as it turns chewy and rubbery.

Add paneer with spinach and coconut milk so that it absorbs the spices.

You can substitute coconut milk with Homemade Cashew Cream.

No Onion No Garlic Version - You can simply add extra tomatoes, skip the garlic and just use ginger paste for the curry base. You may add extra coconut milk and reduce the quantity of water for pressure cooking by 1/4th cup.

Serving Suggestions

We love serving Chane ka Saag with Basmati Rice or Jeera Rice.

This curry can be served with Brown Rice or Quinoa or Indian Breads like Roti, Chapati, Poori, Naan or Kulcha.

On weekends, it can be served with Vegetable Pulao or Green Peas Pulao with a side of Aloo Gobi or Bhindi Masala.

Vegetable Raita or Beetroot Raita make great side with this curry.

Storage

I would say this for most Indian Curries - They taste better the next day! This batch can serve 4 adults easily.

The curry stays fresh for 3-4 days under refrigeration. In the freezer, it would last longer.

If you plan to double the recipe for meal prep, freeze the curry in small portions which would make it easier to thaw and use. This extends the shelf life too.

You can re-heat leftovers in microwave and / or on stove-top. Since we are using coconut milk, ensure the heat is low and stir the curry frequently to prevent the coconut milk from splitting.

More Indian Vegetarian Curry Recipes to try

Mushroom Matar Masala (Vegan Mushroom Peas Curry)

Rajma Masala (Kidney Bean Curry)

Brown Lentil Curry

Chana Masala (Chickpea Curry)

Vegan Green Peas Curry

Black Eyed Peas Curry (Lobia)

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan