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Home / Easy Quick Chana Saag Recipe

Published: December 22, 2020 | By Harini

Easy Quick Chana Saag Recipe

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Chana saag recipe is a classic Indian curry with chickpeas, mixed greens like spinach, mustard greens, onions and tomatoes. This vegan and gluten free curry is nutritious, hearty and easy to make.

Serve this healthy chickpeas curry piping hot with breads like naan, kulcha, pita bread or with rice varieties like jeera rice, steamed basmati rice. Perfect for winter dinners.

For more curry recipes please check paneer butter masala, chole paneer, Amritsari chole, veg korma, veg kadai recipes.

easy vegan chana saag served in a copper kadai with a spoon.

Let’s talk chickpeas today. Yes that same wonder ingredient that does so many things 🙂 It is one of the most sought after source of vegan or plant based protein and it is a power house of nutrition.

Here in this recipe we are cooking chickpeas with mixed winter special greens like baby spinach, mustard greens, radish greens, bathua etc.

Soaked and drained chickpeas are cooked in a flavorful masala of onions and tomatoes along with greens.

I love to make this curry whenever I have a good stash of mixed greens. Sometimes I just make sarsaon ka saag and add chickpeas or paneer to make saag paneer.

I have made the whole curry in instant pot and it gets ready in 40 minutes without much of sautéing and stirring.

If you are looking for tasty ways to include chickpeas in your diet, do try this curry and enjoy. This chickpeas curry is

vegan and gluten free

easy one pot meal in 30 minutes

good source of plant based protein

heart and satiating

very delicious and flavorful

quick and simple to make

tastes great with rice or bread.

spinach and chickpea with mixed greens
Table Of Contents
  • About This Recipe
  • How To Make Chana Saag Recipe In Instant Pot
    • Preparing Dried Chickpeas
    • Other Preparations
    • Making the chickpeas curry- Instant pot chana saag curry
  • Chickpea Curry Tips
  • Storage & Serving Suggestions
  • More Chickpea Recipes
  • Recipe Card

About This Recipe

This chickpeas curry is one of the popular home style curries from north Indian cuisine. During winters when local seasonal greens are found in abundance, they are widely used in various recipes.

You can use any of your favorite mixed greens if traditional greens used for this recipe are unavailable. During winter we generally add seasonal greens like mustard greens, radish greens, bathua (chenopodium), spinach and methi leaves.

In the United States my friends usually make this with spinach blend as it is known there which has spinach, mustard, kale, collard greens etc.

This curry gets ready in less than 40 minutes and tastes delicious with rice or roti. I usually make this everyday curry for a quick dinner or lunch. I am a big fan of this yummy curry.

This recipe is super easy to make, makes one of the best flavorful curries and super simple to make. Perfect weeknight meal after a tiring day.

This curry freezes well too. Here is the easy chana saag curry recipe with step by step photos with tips, variations and serving suggestions. Enjoy!

How To Make Chana Saag Recipe In Instant Pot

Preparing Dried Chickpeas

Firs of all if you are using dry chickpeas as I did here follow the below mentioned steps. If you are using canned chickpeas, go to making curry section directly.

Pick, rinse and place dried chickpeas in a large bowl.

dried chickpeas

Pour 4 cups water over it and set aside for 8-12 hours.

dry chickpeas soaked in water

After the soaking time, you will see some white froth accumulated all over the chickpeas, discard it and rinse the chickpeas thoroughly under water multiple times.

Drain the chickpeas in a large colander and set aside.

Other Preparations

Before beginning the spinach curry prepare the following things to make the cooking easier.

Chop 2 medium onions finely, you will need 3/4 cup finely chopped onions.

Finely chop 1/2 inch peeled ginger.

Pick, rinse and thoroughly clean the greens, dry them in a salad spinner or a clean kitchen towel and finely chop them.

If mixed greens are not available you can just use chickpea and spinach. If you want to use frozen spinach you can add it directly.

You can chop them using a food processor or sharp knife. If you like a really smooth curry you can blend the greens into a smooth puree.

Chop 2 large tomatoes finely. Slit green chilies

Making the chickpeas curry- Instant pot chana saag curry

Place the steel insert inside your instant pot and switch it on.

Press saute mode and once it displays hot add 1 tablespoon oil to it.

Add 1 teaspoon cumin seeds, finely chopped onions, minced ginger and slit green chilies. Saute well in medium heat for 2 minutes. You can also add garlic and ginger minced.

sauteing ginger, green chilies and onions in oil in instant pot

Once done, add finely chopped tomatoes or tomato puree and mix well. Saute for a minute.

chopped tomatoes added to sauteed onions for making saag chana

Add the chopped spinach and greens and mix well. You can also add just the spinach leaves.

mixed greens added for chana saag

Now add the spice powders namely 1 teaspoon garam masala powder, 1 tablespoon curry powder, 1/2 teaspoon red chili powder, 1/4 mango powder or amchur powder.

spice powders added to onion tomato masala for chickpea spinach curry

Mix and cook well for 3-4 minutes. Add 1/2 cup water to deglaze the pot and mix well.

Now add the soaked and drained dry chickpeas. If you are using canned chickpeas or cooked chickpeas , drain it thoroughly and add.

drained dried chickpeas added to masala base

Add 2 cups water. I have made this as a semi dry curry, you can add 3 cups water for a gravy curry. Also add salt to taste.

making chickpea saag curry

Close the instant pot, cancel saute and press pressure cooker mode. Set the timer to 30 minutes for dry chickpeas and 10 minutes for canned chickpeas.

Let the instant pot pressure cook for the set time. Once done, let the pressure settle down naturally.

cooked chana saag

Open the instant pot and cook in saute mode for 3-4 minutes if you prefer a thick curry. At this stage you can add 1/4 cup thick coconut milk if you like a rich and creamy curry.

adjusting the consistency of spinach curry by adding water

Add finely chopped cilantro leaves, lemon juice and mix well.

finely chopped coriander leaves or cilantro leaves added to chana saag

Serve Indian chana saag curry immediately. It is one of my favorite curries for weeknight dinner with basmati rice or brown rice.

overhead shot of chana saag

Chickpea Curry Tips

Chickpeas– I always use dried chickpeas in my recipes, which I soak and drain for good 8 hours. If you are using canned chickpeas, drain in thoroughly and use.

Instead of kabuli chana or white chickpeas you can use kala chana or black chickpeas too.

Oil– I like to use mustard oil in this recipe especially during winters as it has warming properties. You can also use olive oil, peanut oil or any vegetable oil.

Spice powders– the spice powders mentioned in this chana saag recipes are completely variable. I have added just curry powder, some garam masala powder and red chili powder here. You can also add chana masala, coriander powder etc. You can also add mango powder.

Coconut milk- Sometimes I add 1/4 to 1/2 cup unsweetened thick coconut milk to this chana saag or chickpea curry recipe.

You can add coconut milk to make this curry milder in spice, to make it more creamy and rich. You can also add coconut cream or dairy cream if not vegan.

Storage & Serving Suggestions

Storage– This chickpea spinach curry stays good for 2-3 days in refrigerator. In fact the flavors deepen next day.

You can freeze the curry for 3 months.

Serving Ideas– Serve chana saag hot or warm with any breads like pita bread naan bread, toast or roti. This dish also tastes good with jeera rice, peas pulao, brown rice, basmati rice too.

closeup shot of saag chana

More Chickpea Recipes

Chickpea salad

Easy Chickpea Salad
A delicious chickpea salad with veggies and a mild yet flavorful dressing. This is a basic vegan and gluten free salad with chickpeas which you can build in so many ways. In this salad, chickpeas are combined with crispy cucumbers, tomatoes, strawberries and all tossed in a super flavorful lemon dressing! Perfect summer side dish!
Check out this recipe
Chickpea salad recipe

Best falafel

How To Make Falafel
Easy falafel recipe with all the tips and tricks you need to get it right every time! Made with chickpeas and very few other ingredients, this vegan and gluten free Mediterranean snack is such a treat.
Check out this recipe
how to make falafel

Roasted chickpeas

Roasted Chickpeas (Roasted Chana)
Roasted chickpeas or roasted chana is a guilt free delicious and healthy snack for all. This roasted chickpeas snack is a wonderful alternative to many store bought greasy snacks for toddlers and kids too. You can make this crunchy snack in no time. Most of the work is done by your oven and the best is you need very less oil.
Check out this recipe
roasted chickpeas served as snack

I hope you will try this recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below if you have tried this recipe. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

Recipe Card

easy vegan chana saag served in a copper kadai with a spoon.

Easy Vegan Chana Saag

Harini
Chana saag recipe is a classic Indian curry with chickpeas, mixed greens like spinach, mustard greens, onions and tomatoes. This vegan and gluten free curry is nutritious, hearty and easy to make. Serve this healthy chickpeas curry piping hot with breads like naan, kulcha, pita bread or with rice varieties like jeera rice, steamed basmati rice. Perfect for winter dinners.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 210 kcal

Equipment

  • Instant pot

Ingredients
  

  • 3/4 cup chickpeas dried or 1.5 cups cooked chickpeas
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 cup red onion finely chopped
  • 2 green chilies
  • 1/2 teaspoon ginger minced
  • 3 tomatoes large, pureed or minced
  • 300 grams spinach blend spinach, bathua, mustard, kale, collard greens
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 1/4 cup coconut milk optional
  • 2 tablespoons coriander leaves finely chopped

Instructions
 

  • Pick, rinse and place dried chickpeas in a large bowl.
    dried chickpeas
  • Pour 4 cups water over it and set aside for 8-12 hours. After the soaking time, you will see some white froth accumulated all over the chickpeas, discard it and rinse the chickpeas thoroughly under water multiple times. Drain the chickpeas in a large colander and set aside.
    soaked chickpeas
  • Place the steel insert inside your instant pot and switch it on. Press saute mode and once it displays hot add 1 tablespoon oil to it. Add 1 teaspoon cumin seeds, finely chopped onions, minced ginger and slit green chilies. Saute well in medium heat for 2 minutes. You can also add garlic and ginger minced.
    sauteing ginger, green chilies and onions in oil in instant pot
  • Once done, add finely chopped tomatoes or tomato puree and mix well. Saute for a minute.
    chopped tomatoes added to sauteed onions for making saag chana
  • Add the chopped spinach and greens and mix well. You can also add just the spinach leaves.
    mixed greens added for chana saag
  • Now add the spice powders namely 1 teaspoon garam masala powder, 1 tablespoon curry powder, 1/2 teaspoon red chili powder, 1/4 mango powder or amchur powder.
    spice powders added to onion tomato masala for chickpea spinach curry
  • Mix and cook well for 3-4 minutes. Add 1/2 cup water to deglaze the pot and mix well. Now add the soaked and drained dry chickpeas. If you are using canned chickpeas or cooked chickpeas , drain it thoroughly and add.
    drained dried chickpeas added to masala base
  • Add 2 cups water. I have made this as a semi dry curry, you can add 3 cups water for a gravy curry. Also add salt to taste.
    making chickpea saag curry
  • Close the instant pot, cancel saute and press pressure cooker mode. Set the timer to 30 minutes for dry chickpeas and 10 minutes for canned chickpeas. Let the instant pot pressure cook for the set time. Once done, let the pressure settle down naturally.
    cooked chana saag
  • Open the instant pot and cook in saute mode for 3-4 minutes if you prefer a thick curry. At this stage you can add 1/4 cup thick coconut milk if you like a rich and creamy curry.
    adjusting the consistency of spinach curry by adding water
  • Add finely chopped cilantro leaves, lemon juice and mix well.
    finely chopped coriander leaves or cilantro leaves added to chana saag
  • Serve Indian chana saag curry immediately. It is one of my favorite curries for weeknight dinner with basmati rice or brown rice.
    easy vegan chana saag served in a copper kadai with a spoon.

Notes

You can double the recipe
The nutritional values are estimates.

Nutrition

Serving: 3gCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 11gSaturated Fat: 4gSodium: 121mgPotassium: 573mgFiber: 8gSugar: 9gVitamin A: 1161IUVitamin C: 25mgCalcium: 64mgIron: 3mg
Keyword chana saag
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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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