Chana Saag

INGREDIENTS

• 1 cup chickpeas (chana), soaked overnight and boiled
• 2 cups fresh spinach (saag), chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, chopped (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe

Step 1: Prepare the Base

- Heat oil in a pan or kadhai over medium heat.

- Add cumin seeds and let them splutter for a few seconds.

- Add finely chopped onions and sauté until they turn golden brown.

Step 2: Add Ginger-Garlic and Tomatoes

- Add ginger-garlic paste and chopped green chili. Cook for a minute.

- Add chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 3: Add Spices

- Add turmeric powder, coriander powder, red chili powder, and salt.

- Stir well and cook for 2-3 minutes to blend the spices.

Step 4: Add Cooked Chickpeas

- Add the boiled chickpeas to the pan. Mix well with the spice mixture.

- Add a little water (about 1/4 cup) and cook for 5-7 minutes to allow the chickpeas to absorb the spices.

Step 5: Add Spinach (Saag)

- Add chopped spinach to the pan and cook on low heat, stirring occasionally,

- until the spinach wilts and blends well with the chickpeas.

Step 6: Final Touch

- Sprinkle garam masala powder and give it a final mix.

- Adjust salt and spice levels according to taste.

Step 7: Serve

- Garnish with fresh coriander leaves.

- Serve Chana Saag hot with roti, paratha, or rice.