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Saag Chana Recipe (Spinach Chickpea Curry)



This is a great midweek meal, served with warm pita bread or steaming rice. Best Pakistani/Indian dish for vegans or vegetarians.

Recipe Information

Spinach Chickpea Curry  (Saag Chana Masala) is a traditional Indian dish that is made of chickpeas, spinach, onion, tomato, ginger, garlic, and warm spices. Green and red chillies elevate this spinach and chickpea curry. This is a great midweek meal, served with warm pita bread or steamed basmati rice.

List of ingredients  for this recipe:

  • 350g dried white chickpeas 
  • 3 Dried red chillies 
  •  6 tbsp vegetable oil 
  •  1 large onion, sliced
  • 6 garlic cloves, crushed
  • 2 tbsp finely grated ginger 
  • 1 green chilli, broken in half
  • Cumin seeds 1 tsp, toasted and crushed
  • 1 tbsp ground coriander 
  • 1 tsp mild chilli powder 
  • 4 tbsp tomato purée 
  •  ½ tsp garam masala
  •  2 tsp Amchoor (dried mango) powder 
  • 500g baby spinach

Preparation Steps

01Wash the chickpeas under cold running water. Place in a large mixing bowl, cover with cold water, and soak for at least 6 hours or overnight.

02Drain the chickpeas and place them in a pan with enough new water to cover them. Bring to a boil, then reduce to a low heat and continue to cook for 1 hour, or until the chickpeas are tender (depending on the type of chickpeas, this could take up to 2 hours). Drain and set aside the chickpeas and chilies.

03In a deep pan over medium-high heat, heat the oil and cook the onion for 15 minutes, or until deep brown. Stir in the garlic, ginger, and green chilli for 1 minute. Combine the cumin, coriander, chilli powder, tomato purée, and 500ml heated water in a mixing bowl. Lastly, you add the chickpeas, dried chilies, and 1 teaspoon of sea salt to the pan.

04Cook until the liquid has decreased, thickened, and adhered to the chickpeas. Cook until the oil comes to the surface and the chickpeas are gleaming, then add the garam masala and mango powder. Remove the pan from the heat after adding the spinach and stir it in. 


Use 1 to 1 ½ teaspoon of red chilli flakes if you don’t have red chillies.