Easy 30-Minute Chana Saag Recipe:- Indian vegetarian cuisine Chana Saag combines chickpeas, tomatoes, and spinach in a fragrant sauce. This easy recipe takes in 30 minutes! Chana saag with white rice in white bowl.
An elaborate napkin under the dish and a skillet with chickpea curry in the backdrop. I love Chana Saag, a vegetarian Indian stew of chickpeas, chopped tomatoes, and spinach in a fragrant sauce
Easy 30-Minute Chana Saag Recipe
Ingredients for This Easy Chana Saag Recipe:
1 . Cooking Oil
Utilize the high-temperature cooking oil of your choice in this situation. Although I prefer to use coconut oil since I adore the flavor, you may also use canola oil, olive oil, or avocado oil. All of these oils are great options.
2 . Vegetables
Fresh vegetables such as baby spinach, diced tomatoes, baby onion, garlic, and ginger are the ingredients that are utilized in the preparation of chana saag curry.
You have the option of substituting spinach with other types of leafy greens such as kale, collard greens, mustard greens, or chard if you so desire. If you like, you can use tomato puree rather of diced tomatoes in this recipe.
3 . Garbanzo Beans
Garbanzo beans are the highlight of this chickpea curry dish due to their prominent role. When we use canned garbanzo beans, this recipe is really quick and easy to prepare because the beans have already been cooked for us.
In the event that you have dried chickpeas on hand and would rather use them than canned chickpeas, you are free to do so. You will need one and a half cups of chickpeas that have been cooked.
4 . Aromatic Spices
The seasonings that are most frequently used in Indian curries are powdered cumin, curry powder, ground turmeric powder, and red pepper flakes (or red chili powder). In addition, add black pepper according to your own preferences.
5 . Full-Fat Canned Coconut Milk
When we prepare vegan curry, we use full-fat canned coconut milk instead of heavy cream. This allows us to achieve the same flavor. To get the greatest possible results, you should make sure to use the full-fat version that comes in a can rather than the light version.
Optional Additions :
Please feel free to add anything from two to four teaspoons of fenugreek leaves, or to your own personal preference,
if you have access to them You can include one to two fresh tomatoes if you so desire With freshly squeezed lemon juice, serve.
Add one teaspoon of ground coriander powder and one teaspoon of Kashmiri red chili powder, if you have either of these ingredients on hand.
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How to Make Chana Saag:
A big skillet should be heated over medium heat with oil added to it. Cook the potato and onion together, stirring them regularly, for around eight to ten minutes, or until the vegetables reach the al dente stage.
During the time that the veggies are cooking, prepare a sauce by combining the spices (curry powder, cumin, turmeric, red pepper flakes, and sea salt) with coconut milk.
The chickpeas and diced tomatoes should be added to the skillet after the sauce has been poured in. After bringing to a boil, continue cooking for ten minutes with the lid on.
After adding the spinach, replace the cover on the pot. It should take around two to three minutes for the spinach to get wilted. Chana Saag should be thoroughly stirred, and its flavor should be evaluated. To taste, add additional spices and/or salt from the sea.
Cooking this dish at a low simmer for an extra ten to thirty minutes will result in a dish that is more tasty.
This is the case if you are not stressed for time. In order to draw out the tastes, you can also cook this dish up to three days in advance and store it in the refrigerator. This will allow the flavors to enhance.
You can serve this dish with your choice of white or brown rice, quinoa, and/or additional vegetables that have been sautéed or steamed.
To allow myself to multitask and reduce the amount of time spent preparing the dinner, I steam the rice.
Any leftovers can be kept in the refrigerator for up to a week if they are properly sealed in an airtight container.
The next day, this vegan chana saag has an even more delicious flavor!
Recipe Adaptations :
Toasting your own cumin seeds and grinding them with a mortar and pestle can give your dish a more strong taste.
If you have the time, you should do this.
For this recipe, you can choose to make it with or without potatoes. The cooking time will be reduced by around ten minutes if you do not include the potato in the recipe. Additionally, if you prefer a meal with fewer carbohydrates, you can do so.
For this dish, I used a jewel yam, which is a type of white sweet potato; however, you could perhaps use a Yukon gold, red, or russet potato instead.
Another option is to use a standard orange yam if you are in the mood for something a little more nutty and want to give the recipe a nutritious boost.
Those individuals who are looking for a little bit of animal protein can add chopped chicken or pork to this recipe by adding it in the skillet after the potato has been cooking for approximately five minutes. From that point on, proceed in the manner described in the recipe.
For this recipe, you will need to use your Instant Pot and cook it on high pressure for ten minutes before allowing it to release naturally.
So that wraps it up! You should give this reassuring dish a shot the next time you find yourself yearning Indian cuisine.
When you are in the mood for a meatless meal that is packed with flavor and toasty spices,
this chickpea spinach curry is the ideal dish to prepare on a weeknight throughout the week. This traditional Indian curry is perfect for hectic weeknights, and you can also use it as a recipe for meal preparation to ensure that you have nutritious meals every week.
