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Gluten Free, Indian, Mains, Recipes, Vegan  /  March 15, 2023

Chana Saag

This chana saag is a delicious way to eat plenty of leafy greens and chickpeas, two of my favorite things to eat. Tender chickpeas sit in a creamy gravy made with aromatics, Indian spices, leafy greens, and cilantro. It’s so nourishing and comforting.

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This chana saag is a delicious Indian recipe for eating plenty of leafy greens and chickpeas, two of my favorite things to eat.

If you ever feel like giving the color green its moment, here’s a recipe to use up the miscellaneous greens sitting in the fridge. Chana saag has quite a few versions, with some of them leaning more towards chole with lots of greens in it. This is just my take on it, with a similar lush green gravy to palak paneer.

For some reason, my mom never let me order chana saag at a restaurant. I think she’s a palak paneer purist, in that nothing else is allowed to be in that green gravy. I, on the other hand, am not a purist. This chana saag recipe is great for making sure your greens don’t go to waste and for getting me excited for spring, because I’m ready to frolic. This recipe is part of my cozy lunch series, which is all about using what we have. I think it’s cool to adapt recipes to what is around you, so feel free to use any greens for this. I’m using kale and spinach, but chard, collard greens, mustard greens, or even broccoli – it all works and it’s just going to get blended into the sauce with some aromatics and spices. I’m going to have to make this at home to prove to my mom that this is in fact a concept for a reason!

This chana saag is a delicious Indian recipe for eating plenty of leafy greens and chickpeas, two of my favorite things to eat.

How to Make Chana Saag

Prepare your chickpeas.

I am a huge advocate for pressure cooking dry beans – I really think it makes a difference when it comes to texture! I’ve included Instant Pot instructions on the recipe card, but feel free to prepare the chickpeas any way you’d like or use canned chickpeas.

Select your greens.

I used kale and spinach. If you only want to use one green, you can’t go wrong with spinach! Feel free to also throw in chard, collard greens, mustard greens, broccoli, or anything else you want. Just make sure the greens cook all the way through before blending! Some vegetables may take longer to cook than others.

Start with your aromatics.

After adding oil to a pan, add cumin seeds. Let them sizzle and add ginger, garlic, and green chilis. After a few minutes, add onions. The last step is adding tomatoes and the spices. I used cumin, coriander, red chili powder, and amchur (dried mango powder – optional, but I love its flavor).

To finish

After blending with cilantro, finish with garam masala and kasoori methi. Garam masala is best used a finishing spice because in the process of making it, the whole spices are toasted. Adding it near the end retains its flavor best. Finish with kasoori methi, which is dried fenugreek leaves and a must for making Indian food at home!

For serving

Serve with roti, paratha, or rice!

This chana saag is a delicious Indian recipe for eating plenty of leafy greens and chickpeas, two of my favorite things to eat.

Chana Saag

This chana saag is a delicious way to eat plenty of leafy greens and chickpeas, two of my favorite things to eat. Tender chickpeas sit in a creamy gravy made with aromatics, Indian spices, leafy greens, and cilantro. It's so nourishing and comforting.
Print Recipe Pin Recipe
Course Lunch, Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1 cup dry chickpeas (3 cups cooked chickpeas or 2 15 oz. cans of chickpeas)
  • 4-5 cups leafy greens *
  • 1 cup fresh cilantro
  • ½ cup mint (optional)
  • 1 tbsp avocado oil or another neutral oil
  • ½ tsp cumin seeds
  • 1 inch ginger, minced
  • 2 garlic cloves, minced
  • 2 green chilis, minced
  • ½ red onion, chopped
  • 1 tomato, diced
  • salt to taste
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp red chili powder
  • ½ tsp amchur (dried mango powder)
  • ½ tsp garam masala
  • 1 tsp kasoori methi (dried fenugreek leaves)

Instructions
 

  • Prepare your dry chickpeas (or use 2 cans, for a total of 3 cups of chickpeas). In an Instant Pot: if using unsoaked chickpeas, pressure cook with 3 cups water + 1 tsp salt for 60 minutes at high pressure. If using soaked chickpeas, pressure cook with 3 cups water + 1 tsp salt for 15 minutes at high pressure.
  • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds or so before adding ginger, garlic, and green chilis. Stir frequently for 2 minutes.
  • Add onion and cook until translucent. Add tomato and a big pinch of salt. Let the tomato juices evaporate a little, until the tomatoes are mushy. Then add the ground spices and gently stir them with everything else.
  • Add all the greens and 1 cup water. Cover and cook over medium-low until the greens are soft.
  • Let the pan cool off a bit before blending its contents with of cilantro. I blended on medium speed so it was creamy but not toooo creamy.
  • Add the green gravy back to the pan, using 1 cup of water to clean out the blender. Simmer over medium-low, allowing excess water to evaporate until it is at a texture you like.
  • Finish with garam masala, crushed kasoori methi, and salt to taste. Stir in the chickpeas. Enjoy with rice or roti!

Notes

*This recipe uses nearly equivalent amounts of spinach and kale. Feel free to use collard greens, chard, mustard greens, broccoli, etc. 
Keyword Indian food, Indian recipes

If you enjoy this chana saag, you may also love…

Sarson ka Saag and Makki ki Roti

Vegan Palak Paneer with Tofu

Tags

  • Indian
  • indian food

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2 comments

  • Anisha Chandra
    December 3, 2024

    Whenever you add the cilantro!

  • Julia
    August 19, 2024

    Hi Anisha, when is the mint added?

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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