Chana Saag

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 8-10 minutes.
4. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes and cook until they turn mushy, about 5-7 minutes.
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of coriander powder
8. 2 teaspoons of cumin powder
9. 2 teaspoons of garam masala, and 2 teaspoons of red chili powder. Mix well and cook for 2 minutes.
10. Add the blended spinach puree and mix thoroughly. Cook for 5 minutes on medium heat.
11. Add the cooked chickpeas along with 2 cups of water or as needed for desired consistency. Mix well.
12. Add salt to taste and simmer the gravy for 10-15 minutes on low heat, stirring occasionally.
13. Add 1 cup of cream or cashew paste for richness (optional) and mix well. Cook for another 2 minutes.
14. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.