Chane ka Saag
A rustic and hearty North Indian green curry made from tender chickpea leaves. This winter delicacy is slow-cooked with spinach and spices, creating a uniquely earthy and nutritious dish best enjoyed with makki di roti.
For 4 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Prepare and Cook the Greens
- b.Thoroughly wash the chickpea leaves and spinach in a large bowl of water multiple times to remove all grit and dirt. Drain well.
- c.In a pressure cooker, combine the washed chickpea leaves, spinach, green chilies, half of the chopped ginger, half of the chopped garlic, 1 tsp of salt, and 1 cup of water.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the greens are completely tender.
- e.Turn off the heat and allow the pressure to release naturally. This ensures the greens are perfectly soft.
- 2
Step 2
- a.Blend and Thicken the Saag
- b.Once the pressure has released, open the cooker. Let the greens cool for 5-10 minutes for safety.
- c.Using an immersion blender, blend the cooked greens directly in the cooker to a coarse, rustic paste. Avoid making a completely smooth puree for the best texture.
- d.In a small bowl, whisk the besan with 4 tbsp of water to form a smooth, lump-free slurry.
- e.Place the cooker back on low heat. Gradually pour the besan slurry into the saag, stirring continuously to prevent any lumps from forming.
- f.Simmer the saag for 10-12 minutes, stirring occasionally. The saag will thicken and the raw taste of the besan will cook out.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the saag is simmering, heat ghee in a separate small pan (tadka pan) over medium heat.
- c.Add the cumin seeds and hing. Once the seeds begin to crackle, add the remaining chopped ginger and garlic. Sauté for about 1 minute until fragrant.
- d.Add the finely chopped onions and cook for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
- e.Stir in the chopped tomatoes, turmeric powder, and red chili powder. Cook for 5-7 minutes, until the tomatoes break down and the ghee begins to separate from the masala.
- 4
Step 4
- a.Combine and Serve
- b.Pour the hot tempering over the simmering saag and mix thoroughly to combine.
- c.Sprinkle in the garam masala and the remaining 0.5 tsp of salt (or to taste). Stir well.
- d.Let the saag simmer for a final 2-3 minutes, allowing all the flavors to meld together beautifully.
- e.Serve Chane ka Saag hot, topped with a generous dollop of white butter, alongside Makki di Roti or Bajra Roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Washing the greens thoroughly is the most critical step to ensure a grit-free saag. Submerge and rinse them at least 3-4 times.
- 2For the most authentic texture, blend the saag coarsely. A traditional wooden churner (madhani) or short pulses with an immersion blender works best.
- 3Don't skip the besan or makki ka atta; it is essential for binding the saag and giving it its characteristic thick, creamy consistency.
- 4The flavor of this saag is inherently earthy with a slight bitterness, which is its unique characteristic. The ghee and butter help balance this beautifully.
- 5For a more traditional flavor, you can use makki ka atta (maize flour) instead of besan (gram flour) for thickening.
Adapt it for your goals.
Vegan Option
To make this dish vegan, replace ghee with a neutral vegetable oil or mustard oil and omit the white butter for serving.
Different GreensDifferent Greens
For a variation in flavor, add a small amount of bathua (chenopodium) or mustard greens (sarson) along with the spinach and chickpea leaves.
Creamier TextureCreamier Texture
For a richer, creamier finish, stir in 1-2 tablespoons of heavy cream (malai) at the very end of cooking, just before serving.
Why this is on our healthy list.
Rich in Iron and Folate
The combination of chickpea leaves and spinach provides a significant amount of iron and folate, which are essential for healthy red blood cell production and preventing anemia.
High in Dietary Fiber
This saag is packed with fiber from the greens, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Excellent Source of Vitamins
It is a great source of Vitamin A, C, and K. These vitamins are crucial for maintaining good vision, boosting immune function, and supporting bone health and blood clotting.
Supports Heart Health
The high fiber content, along with potassium from the greens, can help manage blood pressure and cholesterol levels, contributing to overall cardiovascular health.
Frequently asked questions
Chane ka Saag is a traditional and seasonal North Indian dish made from the tender green leaves of the chickpea (gram) plant. It's a winter delicacy, slow-cooked with spices to create a rustic and nutritious curry.