Hi everyone. This chana saag recipe is the first in a series I will be writing of recipes that you can make with ingredients you might already have on hand or can easily pick them up.
This chana saag recipe may not be exactly as I would normally make it but I promise, you will get great results. It’s tasty and can be whipped up in less than 20 minutes.
The recipe can be easily amended to what you have on hand too. Just after the recipe instructions, I have listed ingredient substitutes that will work very well. I am using what I have on hand but have tried all the substitutes and know they will work for you.
So think of this simple chana saag recipe as a guide but feel free to use up what you have.
I should point out that I would normally cook this recipe the British Indian Restaurant (BIR) way using my base curry sauce recipe and perhaps about 35ml (1/8 cup) tomato puree. If you have these ingredients on hand, go ahead and use them instead.
Using a base curry sauce, the cooking time will be even faster!
I would like to mention here that frozen spinach is an excellent substitute for fresh. In fact some say it is the better option.
Frozen spinach is available at most supermarkets and often comes in cubes. 2 cubes should be enough for this recipe.
Be sure to read my ingredient substitutes below this chana saag recipe!
Fresh Spinach: You can use frozen spinach with equally good results.
Chickpeas (garbonzo beans: Use another bean such as tinned kidney beans or black eyed beans.
Tinned (canned) tomatoes: You can substitute about 4 medium tomatoes.
Garlic and ginger: If you have garlic and ginger paste on hand, that works just as well.
Fresh chillies: Deliciously spicy but not required. You could use more chilli powder to taste or omit completely.
Curry Powder: You could also use more garam masala. Curry Powder usually has chilli powder and turmeric in it, so a good curry powder will work if you don’t have the turmeric and/or chilli powder on hand.