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Chana saag in a pot with a silver serving spoon.
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5 from 2 votes

20 Minute Chana Saag (Chana Palak) Stovetop + Instant Pot

Quick and easy chana saag that’s sure to become part of your weeknight rotation!  If you use canned chickpeas you can get this dish together in 20 minutes.  Also, it's naturally vegan and gluten-free. Stove top and Instant Pot instructions are below!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chana palak, chana saag, indian spinach and chickpeas
Servings: 4 servings
Calories: 127kcal
Author: Shilpa Joshi

Equipment

  • 1 Pot or InstantPot
  • 1 Blender
  • 1 knife
  • 1 cutting board

Ingredients

  • 1 can chick peas 15oz, 425 grams
  • 4 cups baby spinach leaves packed cups, 160g
  • 2 medium tomatoes I used roma tomatoes
  • 1 inch ginger finely chopped, 9 grams
  • ½ onion 55g, about ½ cup chopped
  • 2 cloves garlic 9g
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida
  • 1 tbsp cumin coriander powder
  • ½ tsp red chili powder
  • 1 tsp salt
  • ½ tsp sugar
  • ½ tsp garam masala

Instructions

Prep

  • Spinach Puree: Add spinach to a pot of boiling water to blanch for two minutes. Remove spinach with a slotted spoon and blend into a puree once cooled.
    One cup of pureed spinach.
  • Onion, garlic, ginger puree: Meanwhile place garlic cloves, ginger, and onion into a blender and blend into a paste. Add 1-2 tablespoon water if needed to help blend. Set aside.
    Red onions, two garlic cloves, and an inch of frozen ginger in small plates.
  • Chop tomatoes: Chop tomatoes.
    Chopped tomatoes in a bowl.

Make Chana Saag

  • Add oil to a pan on medium heat. Once hot, add cumin seeds. Let sizzle 15-20 seconds and add asafoetida.
    Cumin seed tadka with asafoetida in oil.
  • Gently pour in ginger, garlic, onion puree into the pan. Pour away from you so there isn't a hot splash back on you. Mix and cook about 2 minutes.
    Mixing ginger, garlic, and onion puree with oil and cumin seeds.
  • Add tomatoes followed by salt, cumin coriander powder, and red chili to the pan. Mix and cook 2-3 minutes.
    Masala added to mixture.
  • Next, chickpeas and sugar go into the pan. Give it a good mix.
    Chickpeas, tomatoes, onions, and spices in pot.
  • Last, pour in the spinach puree. Mix and let cook 2-3 minutes. Finish it off with garam masala and give it one last mix. Enjoy with rice, roti, or naan!
    Garam masala sprinkled on chana palak.

Notes

To save time during prep: Place water to boil in a pot (for the spinach).  While it heats up, chop the tomatoes.  Then, blanch the spinach and remove from water to let cool.  While it cools, make the garlic, onion, ginger puree. 
Note, I already had chopped onions and frozen ginger so that is what you see pictured.  If I didn't I would not chop it, just place half a medium onion and 1 inch ginger root into the blender.
 

Nutrition

Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 618mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3481IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg