This recipe for Chana Saag Aloo Curry, 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 favorites among vegetarian Indian recipes that's easy to make even on a busy weeknight yet packs a flavor punch.
What is Chana Saag Aloo Curry?
Chana Saag Aloo Curry is a mouthwatering Indian curry dish that combines chickpeas (chana), 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!
Why You'll Love this Chana Saag Aloo Curry 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!
What You'll Need to Make Chana Saag Aloo
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.
These Curried chickpeas, greens, and potatoes are the perfect recipe for preventing food waste, as you may use greens that are past their prime for salads or raw presentations. Potatoes are the ideal vehicle to deliver the creamy curry gravy. The addition of chickpeas kicks up the nutrition factor with a plant-powered protein source.
This Chana Saag Aloo Curry is heavy on TURMERIC, GINGER, and CUMIN flavors. Turmeric brings its earthy and slightly bitter notes, while GARAM MASALA adds warmth and sweetness. BLACK MUSTARD SEEDS contribute a unique texture and spicy aroma, while CUMIN SEEDS offer a warm, nutty flavor.
Pro Tip: The extra step of toasting the seeds and other dry spices really brings out the curry flavors. The addition of tomato paste acidity also makes the curry gravy pop.
GROUND CORIANDER introduces a citrusy sweetness, smoked paprika infuses smoky depth, and GROUND CUMIN ensures an even distribution of cumin's characteristic warmth.
How to Make the Best Chana Saag Aloo Curry Recipe
Sauté the chopped potatoes in your wok or deep pan in olive oil for 5-7 minutes, stirring occasionally. Look for that beautiful golden color to develop.
Push the sautéed potatoes to one side of the pan and toss in the chopped onion, minced garlic, and ginger. Sauté for 5 minutes until golden and fragrant. Mix them into the potatoes and cook for 5 minutes.
Temper the Spices
Push all the ingredients to one side, and add the dry spices – black mustard seeds, cumin seeds, turmeric, garam masala, coriander, and cumin. Cook for two minutes this way, and then mix them into the potatoes. Add salt and black pepper, along with tomato paste.
Add Chickpeas and Liquids
Now, add the drained chickpeas, water, and plant milk to the pan. Bring it to a boil, and watch it thicken. Reduce the heat and simmer until the potatoes are tender.
Introduce the Greens
Once the potatoes are soft, stir in the chopped greens of your choice. If you prefer, use frozen greens. Simmer until the greens wilt, and the sauce becomes thick and creamy.
Taste and Serve
Before serving, taste your curry and adjust salt as needed. Serve with a generous sprinkling of fresh cilantro and a side of rice.
Recipe Notes and Variations
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 chili 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.
Serving Suggestions: Chana Saag Aloo Curry pairs beautifully with steamed basmati rice, naan bread, or roti. Consider serving it with mango chutney, raita, or a simple cucumber salad for a well-rounded meal.
OTHER DELICIOUS VEGAN CURRY RECIPES
CHANA SAAG ALOO CURRY
- Wok or Deep Pan
- 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
- 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.