Chana Saag (Chickpea Spinach Curry)

Cook the Chickpeas:

• Soak dried chickpeas overnight.
• Pressure cook with water, salt, and turmeric for 3-4 whistles or until soft. Drain and set aside. (Skip this step if using canned chickpeas.)

Prepare the Curry Base:

• Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chili. Sauté for a minute.
• Add chopped tomatoes and cook until soft and mushy.

Cook the Masala:

• Add coriander powder, cumin powder, turmeric, red chili powder, and garam masala.
• Cook for 1-2 minutes until the oil separates from the masala.

Add Spinach and Chickpeas:

• Add the chopped spinach and mix well.
• Stir in the cooked chickpeas and 1/2 cup water. Let it simmer for 5-7 minutes.
• Adjust salt and consistency as needed.

Final Touch:

• Add lemon juice and mix well.
• Garnish with fresh coriander leaves.

Serving Suggestions

• Serve hot with roti, naan, or jeera rice.
• Enjoy with a side of plain yogurt or pickles.

Pro Tips

• For a creamy texture, blend half the spinach before adding it to the curry.
• Add a splash of coconut milk or fresh cream for a richer taste.
• You can replace spinach with mustard greens (sarson) for a different flavor.