Chana Saag | Curried Chickpeas with Spinach

By Ministry of Curry · 35 min

Ingredients

Instructions

1. Heat the ghee in a medium pot. When it sizzles, add the diced onion and the salt, and cook 5 to 7 minutes until translucent, covering the pot to speed things up.
2. Add the ginger and garlic and sauté 2 to 3 minutes more, while the onion keeps browning.
3. Add the tomato, turmeric, chili powder and cumin. Stir, then cook covered 2 to 3 minutes until the tomato starts to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse for 2 to 3 minutes.
4. Stir in the drained chickpeas and cook 2 to 3 minutes until heated through.
5. Add the spinach and stir it into the masala until it wilts. Turn off the heat.
6. Sprinkle over the garam masala and aamchoor (or lemon juice) and serve hot with naan or rice.

Summarized from Ministry of Curry's video. Watch it for the details.

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