Loading...
A wholesome and flavorful North Indian curry featuring tender chickpeas simmered in a vibrant, spiced spinach gravy. This nutritious dish is perfect with roti or rice for a comforting weeknight meal.
For 4 servings
Prepare the Spinach Puree
Sauté the Aromatics and Spices
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A wholesome and flavorful North Indian curry featuring tender chickpeas simmered in a vibrant, spiced spinach gravy. This nutritious dish is perfect with roti or rice for a comforting weeknight meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 271.15 calories per serving with 11.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Serve
For a richer taste, stir in 1/4 cup of full-fat coconut milk, heavy cream, or a smooth paste of 10-12 soaked cashews at the end of cooking.
Add 150g of cubed paneer along with the chickpeas. Lightly fry the paneer cubes in a little oil before adding for extra flavor and texture.
Substitute half of the spinach with other greens like mustard greens (sarson), fenugreek leaves (methi), or kale for a different flavor profile.
Add 1 tablespoon of besan (gram flour) after sautéing the onions and cook for a minute. This helps to thicken the gravy and adds a nutty flavor.
Chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this dish very satisfying.
Spinach is loaded with iron, which is crucial for forming hemoglobin and preventing anemia. The vitamin C from tomatoes and lemon juice enhances iron absorption.
Both chickpeas and spinach provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is rich in vitamins A and C, and antioxidants from spinach, tomatoes, and spices like turmeric, which help strengthen the immune system.
One serving of Chana Saag (approximately 1 cup or 310g) contains around 250-300 calories, depending on the amount of oil used. It's a nutritious, well-balanced meal.
Yes, Chana Saag is very healthy. It's packed with plant-based protein and fiber from chickpeas, and rich in iron, vitamins A, C, and K from spinach. It's a great option for a wholesome vegetarian meal.
Absolutely. Thaw about 200g of frozen chopped spinach, squeeze out as much water as possible, and then blend it into a puree. You can skip the blanching and ice bath steps.
This recipe is naturally vegan as it uses vegetable oil. Just ensure you don't add any dairy products like ghee, cream, or paneer. It's a delicious plant-based dish on its own.
Leftover Chana Saag can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.