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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
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Chana Saag, Saag Chana
Servings: 4 servings
Calories: 329kcal


  • 1 bunch spinach (chopped. Or use baby spinach or swiss chard or another quick-cooking green)
  • 14 oz chickpeas (canned or cooked)
  • 2 teaspoon coconut oil
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • ½- inch knob ginger (grated)
  • 1-2 green chili peppers (chopped. Two chilies make this fairly spicy, so use one if you'd like less heat)
  • 2 tablespoon mint (chopped)
  • 2 tablespoon cilantro (chopped)
  • 1 medium tomato (finely diced)
  • 1 tablespoon tomato ketchup (or tomato paste)
  • 1 teaspoon garam masala
  • 2 tablespoon cashews (soaked in ¼ cup water)
  • Salt to taste

For roasted potato garnish:

  • 2 medium potatoes (chopped in a small dice)
  • Salt
  • A pinch cayenne
  • Oil spray
  • 1 tablespoon 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 cayenne, 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 teaspoon 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 spinach or chard. Cook, stirring frequently, until the chard has wilted, about five minutes.
  • Place the spinach-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.


Calories: 329kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 1423mg | Fiber: 14g | Sugar: 9g | Vitamin A: 8392IU | Vitamin C: 48mg | Calcium: 200mg | Iron: 10mg