Make this really easy Chana Saag recipe for a comforting family dinner in under 30 minutes. It is made with chickpea, spinach, and warming spices, perfect for curry nights! It’s one-pot, budget-friendly, and naturally vegan, dairy-free, and gluten-free.
This easy Indian Saag Chana truly is the perfect curry in a hurry. With just 5 minutes of prep and 20–25 minutes of cooking, this one-pot chickpea and spinach curry is one of my go-to weeknight dinners.
We prefer our curry slightly saucy rather than a dry sabji-like okra bhaji, so it’s perfect for scooping up with yellow pilau rice, whole wheat chapati or plain aan bread.
Curries are on our weekly menu because they’re simple, comforting, and full of flavour. If you’re wondering what does curries taste like, I’ve shared more on that too.
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Why You Will Love this Recipe?
- Ready in under 30 minutes — a quick and easy Indian curry for busy weeknights.
- Made with simple pantry staples like chickpeas, spinach, and everyday spices.
- Budget-friendly vegetarian curry — no exotic or expensive ingredients needed.
- Faster (and fresher) than ordering an Indian takeaway.
- Naturally vegan, dairy-free, and gluten-free — perfect for various dietary needs.
- Ideal for family dinners, midweek meals, and cosy curry nights at home.
Sandhya's Expert Tips to Make the Best Chana Saag
- Simmer the Base – Let the onion, tomato, and spices cook together for 10–15 minutes so the flavours meld beautifully. I always find this step makes the curry taste far richer.
- Blend in Spinach – Add a cup of spinach when blending the tomatoes to really elevate the taste. I like how it gives the curry a smooth, vibrant green colour.
- Tomatoes Matter – Fresh tomatoes give the best flavour. If using canned, use only ½ a can to keep the curry from becoming too tangy. I personally prefer fresh whenever I can—it just tastes brighter!
Ingredients & Substitutions
A detailed list of Ingredients and detailed methods are mentioned further down the post.
- Fresh Spinach – I use fresh. Frozen spinach also works well as a substitute; thaw and use as needed.
- Chickpeas – Use canned chickpeas for convenience or cook dried chickpeas using my ultimate guide.
- Tomatoes – Fresh tomatoes are preferred, but you can substitute with ½–¾ can of chopped tomatoes.
- Ginger & Garlic – Freshly minced or ready-made ginger–garlic paste both work well.
- Chilli – Green chilli and red chilli powder add balanced heat. For a milder curry, omit the green chilli and reduce red chilli powder to ½ tsp.
- Spices – Turmeric, coriander powder, and garam masala. You can swap garam masala with chana masala or curry powder (adjust salt and heat accordingly).
- Lemon or Lime Juice – A squeeze at the end brightens the spinach-based curry.
- Kasuri Methi – Dried fenugreek leaves add depth and earthiness; optional but recommended.
- Fresh Coriander Leaves – For garnish and freshness before serving.
How to make Saag Chana?
Step 1: Add cumin seeds and onion. Heat oil in a pan and add cumin seeds. Once it splutters, add onion.
Saute the onion in medium flame for about 5 minutes, until translucent.
Step 2: Make a Tomato Spinach Puree.
While the onion is cooking, add tomato, ginger, garlic, spinach, and green chilli to a blender jar. Process until you have a puree.
Step 3: Add the Tomato Spinach Puree and Spices.
Now add this onion- tomato puree, spices - turmeric, chilli powder, ground coriander, chana masala, and salt. Stir together to combine.
Place a splatter lid and allow this mixture to simmer for at least 10-12 minutes. The mixture will have been reduced to half by now.
Step 4: Add chickpeas, spinach, and ½ cup of water and stir.
Step 5: Cover and cook for another 5 -7 minutes.
Step 6: Add lemon juice, kasuri methi, and coriander leaves. Stir and serve warm with rice or roti.
What do You Eat with Chana saag?
Serve Chana Saag with rice/roti and onion salad for a comforting meal in a bowl.
As a side dish in the great Indian feast to accompany dal, paneer curry, cumin rice, naan bread, raita sauce, onion tomato salad, and poppadoms.
Storing
- Fridge - This Indian chana saag masala will keep well in the refrigerator for up to 3 days in an airtight container.
- Freezer - If you want to feeeze for long, this saag with chickpea is also freezer friendly. It will keep well in the freezer for up to 2 months.
Recipe FAQ's
Saag is referred to as leafy greens like spinach in this curry. We are using spinach and a few dried fenugreek leaves for saag.
In Hindi, chickpeas are called chana or chole.
Yes, this chana saag recipe is completely vegan.
You can reheat the saag curry in the microwave or on the stove-top over medium heat and enjoy. Do not refreeze once the curry has been thawed.
More Easy 30 minutes Vegetarian Indian Curry Recipes
Ingredients
- 1 teaspoon sunflower oil
- 1 teaspoon cumin seeds
- 1 medium onion
- 3 tomatoes 400g
- 3 cup spinach 90g
- 3 cloves Garlic
- 1 " ginger
- 1 -2 green chilli
- 1 can chickpeas drained
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala or chana masala
- 1 teaspoon lemon juice
- salt to taste
- 1 teaspoon kasuri methi optional
- 2 teaspoon coriander leaves
Instructions
- Heat oil in a pan and add cumin seeds. Once it splutters at onion.
- Saute the onion in medium flame for 5 minutes, until translucent.
- While the onion is cooking, add tomato, ginger, garlic, spinach and green chilli to a blender jar. Process until you have puree.
- Now add this onion-tomato puree, spices - turmeric, chilli powder, ground coriander, chana masala and salt. Stir together to combine.
- Place a splatter lid and allow this mixture to simmer for at least 10-12 minutes. The mixture will have reduced to half by now.
- Add chickpeas, spinach and ½ cup of water and stir. Cover and cook for another 5-7 minutes.
Video
Notes
- Simmer the onion, tomato, and spices 10–15 mins for a richer flavour.
- Blend in a cup of spinach for a smooth, vibrant green curry.
- Use fresh tomatoes for the best taste. If you are using canned, only ½ can.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months; thaw and reheat gently before serving.
Will says
Oooh, I loved this. Served with naan and plain rice. Great flavours and the Katsura methi just takes it up another level. Thank you for sharing.
Jamie says
I love all the flavors of this chana saag! The spices were perfect and my whole family loved it!
Alina says
I've never heard of this before visiting your blog. But this dish is incredibly flavorful and delicious for dinner, especially, when served with basmati rice.
Heidy says
I had never had Chana Saag until today, and I have to tell you, I have been missing out on it! I will be making this again!!!
Chenée says
This chana saag looks so incredible! I love all the flavors and especially that it's vegan and gluten free!
John walker says
This chana saag checks so many boxes! It is easy to make and delicious," budget-friendly, vegan, dairy, and gluten-free." I don't think I could ask for anything more. Thank you so much for sharing this recipe. I will cook this for this weekend.