Saturday 5 June 2021

Chana Saag Recipe/Curried Chick pea with Spinach/Chickpea and Spinach Curry/Pasalakeerai Kondakadalai Masala Recipe/Chana Ke Saag Recipe with step by step photos/Chana Saag Video in English & Tamil

Chana Ke Saag is a super nutritious and healthy dish in which Chana/Chickpeas are cooked along with perfect blend of spices and Saag [Greens/Keerai]. This curry is loaded with proteins, nutrients and fiber from chickpeas and other vitamins and minerals from the greens. This Chana Saag with Jeera Rice makes this a wholesome balanced meal. Do try out this delicious and protein rich Chana Saag and post your comments here. Meanwhile do check out other interesting Paneer Recipeshere , Soya Chunks Recipes here and North Indians Sabjis & Curries here.

Here’s how to make Chana Saag with step by step photos…


Chick Pea/Chana/Kondakadalai

2 cups

Spinach/Palak Leaves/Pasalai Keerai

1 bunch


2 finely chopped

Green Chillies

2 slit & cut


3 finely chopped

Ginger & Garlic Paste

2 tsp

Red Chilli Powder

1.5 tsp

Coriander Powder

1 tsp

Turmeric Powder

¼ tsp

Cumin Powder/Jeeraga Thool

1 tsp

Garam Masala Powder

¾ tsp


¼ cup

Fresh Cream

2 tbsp

Cumin Seeds

1 tsp


As needed


1 tbsp

Preparation Time: 15 minutes                     Recipe Category: Main Course/Lunch

Cooking Time: 30 minutes                            Recipe Cuisine: North Indian

Author: Priya Anandakumar

check out other interesting Paneer Recipeshere , Soya Chunks Recipes here and North Indians Sabjis & Curries here.

Here's a short video of how to make Chana Saag in both English & Tamil..


Wash and soak the chick pea/Chana/Kondakadalai overnight.

Next day morning, wash and drain the water thoroughly. Add the chicke pea/chana to the pressure cooker, add enough water, required salt and pressure cook for 3 whistles.

Wait for the steam to release all by itself and keep it aside.

Meanwhile chop the onions, green chillies, tomatoes and keep it ready. Clean the palak/spinach and wash thoroughly.

Chop the spinach/palak and keep it ready.

Heat 1 tbsp of oil in a kadai/pan, splutter cumin seeds.

Add finely chopped onions, green chillies, little salt and saute well until they turn to golden brown color.

At this stage add ginger & garlic paste and saute well until the raw smell vanishes.

Now add the tomatoes and mix really well.

Saute the tomatoes really well until they turn mushy. To cook the tomatoes faster you can cover and cook them.

Once the tomatoes turn mushy, add red chilli powder, coriander powder, turmeric powder, cumin powder, garama masala powder and salt.

Saute them really well for about a minute.

Now add ¼ cup of yogurt and mix really well until it is well combined.

Add the cooked chana/chick pea/kondakadalai to the masala and mix well.

Add ½ cup of water, cover and cook for about 5-6 minutes.

Now add the chopped palak leaves/spinach/pasalai keerai and saute really well for about 1-2 minutes.

The leaves will start to shrink, now add another ½ cup of water to it.

Cover and cook for about 10-12 minutes. Open in between and mix well to avoid the food getting burnt. If needed add more water and cook.

By now the palak leaves will be well cooked along with the chana and masala.

At this stage, add 1-2 tbsp of fresh cream, mix well and switch off the stove.

Healthy, delicious and super nutritious Chana Saag is ready to be enjoyed. Serve it hot with steam cooked white rice or chapatti or roti and enjoy.

Thank you all for visiting my space, please come back again for more and more tempting and healthy recipes from my kitchen.

Here's a short video of how to make Chana Saag in English & Tamil...

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Have a great day and enjoy.

Until then I am signing off…








1 comment:

  1. I have used Amul fresh cream or you can use any fresh cream available in your place. If you dont have fresh cream, then you can add the "paal aadai" the thick layer of cream that forms when you boil the milk.
    Hope this helps.
    Thanks for contacting me
    Please keep visiting Priyas Virundhu for more delightful recipes
    Priya Anandakumar


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