Chana Saag Recipe: Healthy, Hearty, And Delicious — A Must-Try Winter Favourite

‘Chana saag’, a winter favourite, is rich in iron, fibre, and protein.

As winter arrives, every meal becomes a little more comforting. From steaming parathas and hearty soups to seasonal greens, this is the season of flavour and warmth. Among all the winter favourites, chana saag (chickpea greens) stands out, not only for its earthy taste but also for its rich nutritional value. Packed with iron, fibre, and protein, it helps strengthen the body and keeps you cosy during cold days.

If you’re bored of the same potato, cabbage, or fenugreek dishes, give your lunch a delicious twist with this traditional chana saag. Its rustic aroma and flavour are sure to win hearts. In this guide, you’ll learn how to make it easily at home, the key ingredients you’ll need, and a few tips to make it even tastier.

So, let’s dive into this wholesome winter dish that adds warmth and nutrition to your plate.

Ingredients For ‘Chana Saag’

• Chana (chickpea) leaves – 500 g
• Mustard oil – 2 tbsp
• Onion – 1, finely chopped
• Tomato – 2, finely chopped
• Green chillies – 2, finely chopped
• Garlic – 8=9 cloves, chopped
• Salt – to taste
• Turmeric powder – ½ tsp
• Water – as needed

How To Prepare ‘Chana Saag’?

1. Prepare the Greens: Clean and wash the chickpea leaves thoroughly. Chop them finely for easier cooking. Transfer them to a pressure cooker with a little salt and water, and cook for two whistles. Once done, allow them to cool slightly and mash lightly with a spoon or rolling pin.
2. Make the Masala: Heat mustard oil in a pan until it starts smoking slightly. Add the green chillies and garlic, and sauté until golden and fragrant. Add onions and cook until golden brown. Then, mix in the tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and the masala blends well.
3. Combine and Cook: Add the boiled, mashed greens to the masala. Mix well and simmer on low heat for 10-12 minutes, stirring occasionally. When the saag turns a deep green and the oil begins to separate, it’s perfectly cooked.
4. Serve Hot: Serve the chana saag warm with rice, makki ki roti, or parathas. A drizzle of ghee on top adds an irresistible finishing touch.

Tips To Enhance The Flavour

• Add a little cornflour for a thicker, creamier texture.
• Stir in a spoonful of ghee or butter before serving for a richer taste.
• Garlic lovers can top it off with a garlic tadka.
• Store leftover saag in the refrigerator for up to two days; just add a splash of water when reheating.