Saag Chana or Saag Chole, Chickpeas with Greens
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5 from 2 votes

Saag Chana

A recipe for fresh, green Saag Chana or Saag Chole, a blend of leafy greens mixed in with creamy garbanzo beans or chickpeas, and garnished with roasted potatoes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian
Servings: 4 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 bunch Swiss chard or 4 packed cups of baby spinach. Chop the chard
  • 1 cup canned or cooked chickpeas
  • 2 tsp coconut oil
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 1/2- inch knob of ginger chopped
  • 1-2 green chilies chopped (Two chilies make this fairly spicy, so use one if you'd like less heat)
  • 2 tbsp mint leaves chopped
  • 2 tbsp coriander leaves chopped
  • 1 medium tomato finely diced
  • 1 tbsp tomato ketchup or tomato paste
  • 1 tsp garam masala
  • 2 tbsp cashews soaked in 1/4 cup water
  • Salt to taste
  • For roasted potato garnish:
  • 2 in medium potatoes of any kind chopped a small dice
  • Salt and red chili powder like cayenne or paprika to taste
  • Oil spray
  • 1 tbsp lemon juice


  • Blend the cashews with water until you have a very smooth paste.
  • Place the potatoes on a baking sheet sprayed with oil, toss them with the salt and chili powder, then spread in an even layer. Spray the tops once more with oil. Roast in a 350 degree oven for 20-30 minutes or until the potatoes are cooked and golden. Set aside.
  • Heat 1 tsp of oil in a saucepan. Add the cumin and coriander seeds and stir-fry until the coriander seeds darken a couple of shades.
  • Add half the onions, green chilies, ginger, and garlic. Season with some salt.
  • Saute the onions, stirring frequently, over medium-low heat, until they are softened and translucent.
  • Add the mint, coriander, and chard or spinach. Cook, stirring frequently, until the chard has wilted, about five minutes.
  • Place the chard-coriander-cumin-onion mixture in the blender, add enough water to make a thick paste, and blend until very smooth.
  • In the same saucepan, heat the remaining oil.
  • Add the mustard seeds. When they sputter, add the remaining onions.
  • Season with salt and saute until the onions become soft and translucent.
  • Add the chopped tomatoes and tomato paste or ketchup.
  • Cook, stirring frequently, until the tomatoes are reduced almost to a pulp.
  • Add the blended greens, garam masala, and the chickpeas. Stir well and let the mixture come to a boil. Turn down the heat and simmer for a couple of minutes.
  • Add the cashewnut paste and let the sauce heat through. Turn off the heat.
  • Add the lemon juice and salt if needed. Garnish with the roasted potatoes.
  • Serve hot with rice or rotis or naan.