This Chana Saag Aloo recipe, also known as Curried Chickpeas, Greens, and Potatoes, is an Indian-inspired dish heavy on spices, packed with nutritious ingredients, and bursting with aromatic flavors. The chickpea curry features plenty of ginger, tangy tomato, and garam masala, with intense notes of cumin and spicy black mustard seeds. This chickpea curry is one of my favorite vegetarian Indian recipes that's easy to make even on a busy weeknight yet packs a flavor punch. Perfect for your next curry night!
What is Chana Saag Aloo Curry?
Chana Saag Aloo Curry is a mouthwatering Indian curry dish that combines chickpeas (chana), tender potatoes (aloo), and leafy greens (spinach, chard, and kale mix) in a flavorful, spiced sauce. It's a 20-minute, one-pot wonder that stands tall as a comforting and filling meal, especially on those chilly winter evenings.
The key ingredients in this chana saag recipe include chickpeas, cubed potatoes, a blend of leafy greens, and a medley of spices, including turmeric, garam masala, cumin seeds, and more. All these ingredients are simmered together in a creamy, plant-based sauce made with unsweetened plant milk, creating a wholesome meal that hits the spot!
Quick note: This is not authentic saag aloo. This is my interpretation of the classic based on my experience as a professional chef.
Why You'll Love this Easy Saag Aloo Recipe
- Super Healthy – The combination of chickpeas, potatoes, and leafy greens makes this Indian chickpea curry a nutritional powerhouse. Chickpeas add plant-based protein and fiber, while potatoes provide vitamin C and potassium and make this chana saag super filling.
- Vegan and Gluten-Free – This chickpea spinach curry is naturally gluten-free and vegan, which makes it ideal for anyone looking to enjoy a satisfying and flavorful curry without sacrificing their dietary preferences.
- Customizable – Don't like it too spicy? Omit the mustard seeds. Want it milder? Skip the spices and use curry powder. You can tailor this Indian chana saag recipe to your taste.
- Leftovers – This chickpea and spinach curry reheats very well, making it a great meal prep option. The most exciting part? It tastes even better the next day!
- Inexpensive Midweek Meal - Since this recipe is ready in just 30 minutes and uses mostly pantry staples, it's an affordable option any time you need dinner on the fly!
Ingredients for Sag Aloo Curry
The main ingredients in this vegetarian chana saag recipe are potatoes, chickpeas, and greens. This makes it a sensible choice for feeding families as the ingredients are both affordable and nutrient-dense. I make this dish whenever I have extra greens lying around my kitchen, which helps reduce food waste, too.
Aromatics: To build lots of flavor, we need to start with lots of onion, fresh garlic cloves, and fresh ginger.
Potatoes: Potatoes are the ideal vehicle to deliver the creamy curry gravy. Russets or Yukon Golds are naturally creamy potatoes that work well in the sauce.
Canned chickpeas: To kick up the nutrition factor with a plant-powered protein source.
Unsweetened plant milk: For a luscious creaminess without the dairy.
Tomato paste: Adds a bright acidity that makes the curry gravy pop. Fresh tomatoes don't have quite the same intensity, but can be nice add-in, too.
Spices: This potato spinach curry recipe is heavy on spices especially turmeric, ginger, and cumin. Turmeric adds earthy, slightly bitter notes while the ground cumin and cumin seeds offer a warm, nutty flavor. Black mustard seeds offer a spicy aroma and unique texture that pairs well with the citrusy sweetness of ground coriander. For warmth and sweetness, add garam masala and smoked paprika.
Greens: The spices will help make all of the greens extra delicious. I like to use a variety of greens, including fresh spinach, chard, and kale, but you can also use mustard greens, collard greens, and more. It's good to have a balance of different types of greens for extra flavor.
Salt and pepper to taste
Fresh cilantro
Olive oil
Bonus tip: The extra step of toasting seeds and other dry spices really brings out the curry flavors. Whenever possible, use whole spices and grind them yourself for the very best flavor.
How to Make Sag Aloo with Chickpeas
This is basically a spinach potato curry with chickpeas, all combined together with coconut milk, lots of spices, and a few aromatics. It's simple, hearty fare (and a very easy recipe) that comes together fast. You'll quickly understand why it's a regular part of our meal planning rotation!
- In a large pot or heavy skillet, saute potatoes in olive oil for 5-7 minutes stirring occasionally and looking for some golden color
- Push potatoes to one side and add chopped onion, garlic and ginger and saute for 5 minutes until golden and fragrant then mix into potatoes and cook 5 more minutes
- Push all to one side then add the dry spices to “temper” which really brings out the flavors. Mustard seeds, cumin seeds, turmeric, garam masala, coriander, cumin. Cook for two minutes this way then mix into the potatoes. Add salt and black pepper plus tomato paste.
- Add chickpeas, water, and plant milk and bring to a boil. It will thicken and smell amazing. Turn down and simmer until potatoes are soft.
- Stir in greens of your choice. You may use frozen if you like.
- Once the greens are wilted and the sauce is thick and creamy it is ready to go. Taste for salt and serve with cilantro and rice.
Storing Suggestions
Allow the leftovers to cool to room temperature, then transfer to an airtight container and refrigerate for 3-4 days. For longer storage, feel free to freeze the leftovers for up to 3 months.
How to Serve Saag Aloo
To keep things simple, I like to serve saag aloo as a main dish with a generous sprinkling of fresh cilantro, a side of steamed basmati rice, and roasted veggies on the side.
Offer some warm naan bread or a roti to mop up every last drop of that delicious gravy.
Consider serving it with mango chutney, raita, or a simple cucumber salad for a well-rounded meal.
It works well as a side dish with other Indian-inspired recipes, like this Vegan Coconut Chickpea Curry or Squash and Chickpea Masala.
Tips for Making the Best Aloo Saag
- Add Sweet Potatoes: For a creative twist on a classic, substitute sweet potatoes for white potatoes, which will bring tons of additional nutritional benefits.
- Spice Control: If you prefer a milder curry, omit mustard seeds. If you like your curry with a kick, add a pinch of cayenne or red pepper flakes. You can also increase the mustard seeds by an additional ½ teaspoon.
- Make it Simple: To keep it simple, skip all the individual spices and use 2 tablespoons of curry powder.
- Temper the Spices: "Tempering" the dry spices in the pan before mixing them into the curry is crucial. It awakens spices, unlocking flavors and aromas. Be sure to stir them well in the pan for two minutes.
- Use leftover potatoes: Leftover cooked potatoes are already cooked through, and can speed up this recipe even faster. This is a nice way to use up some leftovers, too.
FAQs
Yes, frozen greens are a great alternative to fresh in your favorite curries. I often like to use frozen spinach, but you can often find frozen kale, too. Since frozen greens can have extra liquid, you may need to cook the dish a little longer.
Saag aloo is based on the Hindi word for the ingredients in this dish. Saag means spinach and aloo means potatoes. I call this a Chana Saag Aloo, since it also includes chickpeas (chana).
Other Delicious Vegan Curry Recipes
- Spicy Chickpea and Cauliflower Curry
- Saucy Curry Potatoes and Chickpeas
- Vegan Coconut Curry
- Tofu Saag Paneer
- Vegan Butter Chicken with Jackfruit
Chana Saag Aloo Curry
Equipment
- Wok or Deep Pan
Ingredients
- 1 onion chopped
- 3 garlic cloves minced
- 4 medium sized potatoes chopped in small cubes
- 15 oz can chickpeas drained
- 2 cups unsweetened plant milk
- ½ cup water
- 3 tbsp tomato paste
- 1 tbsp turmeric
- ½ tsp garam masala
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ¼ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 5 cups Greens (spinach, chard and kale mix) chopped small
- 1 ea salt and pepper to taste
- 1 cup chopped cilantro
- 1 tsp olive oil
- 2 tbsp fresh ginger peeled and chopped
Instructions
- Saute potatoes in oil for 5-7 minutes stirring occasionally and looking for some golden color
- Push potatoes to one side and add onion, garlic and ginger and saute for 5 minutes until golden and fragrant then mix into potatoes and cook 5 more minutes
- Push all to one side then add the dry spices to “temper” which really brings out the flavors. Mustard seeds, cumin seeds, turmeric, garam masala, coriander, cumin. Cook for two minutes this way then mix into the potatoes. Add salt and black pepper plus tomato paste.
- Add chickpeas, water, and plant milk and bring to a boil. It will thicken and smell amazing. Turn doen and simmer until potatoes are soft. Then stir in greens of your choice. You may use frozen if you like. Once the greens are wilted and the sauce is thick and creamy it is ready to go. Taste for salt and serve with cilantro and rice.
Jeff
Your ingredient list doesn’t include any ginger. What kind do you use, and how much?
Sara Tercero
Sorry about that Jeff. I use fresh ginger root, 2 tbsp peeled and chopped! Thanks for calling that to my attention!
Mir H
This meal was such a delight. Followed the instructions as written and served with Naan instead of rice - was a hit with the whole family, including my two toddlers!
Sara Tercero
Amazing! Thank you so much for the feedback and 5 stars!