Enjoy the rich flavors of Swiss chard chana saag, a nutritious curry using chickpeas, spinach, and spices. Easy to make and perfect for weeknight meals.
What is Saag?
Saag is a traditional Indian dish made with leafy green vegetables. The term “saag” refers to a mix of greens, with spinach being the most commonly used option. Other greens that can be used for saag include mustard greens, collard greens, kale, beet leaves, and swiss chard. The greens are typically cooked down into a flavorful curry or stew, making saag a nutritious and delicious dish that can be enjoyed with rice or roti or naan.
Ingredients for Swiss Chard Chana Saag:
Following are the ingredients required to make this delicious Saag Chana recipe along with the measurements for 4 servings.
1 cup dry chickpeas
300 g Swiss Chard
Masala base
Water to achieve desired consistency
3 cloves garlic, minced
1 ½ inch fresh ginger, minced
2-3 Green chili pepper
1 medium tomato roughly chopped
¾ teaspoon salt
1 tbsp olive oil or oil of choice
1 tsp whole cumin seeds
1 medium onion finely chopped
½ tsp ground turmeric
½ tsp red chili powder
½ tsp ground cumin
1 tsp ground coriander
¾ tsp salt
1 tsp garam masala
Tempering:
1 tbsp olive oil
2 cloves garlic, csliced
3-4 dried red chili peppers
Pinch of asafoetida/hing
Garnish:
Freshly squeezed lemon juice
Chopped coriander
Substitutes for Swiss Chard Chana Saag Ingredients
Saag chana is a delicious and nutritious dish that combines tender chickpeas with flavorful spinach. However, if you’re missing some of the ingredients or looking for alternatives, here are a few substitutes you can use:
For Saag (Spinach):
Kale: Kale is a great substitute for spinach as it has a similar taste and texture. You can use it in the same proportion as spinach in the recipe.
Swiss chard: Swiss chard has a slightly earthy flavor and can be used as a substitute for spinach. Just remove the stems and use the leaves in your saag chana.
Mustard greens: Mustard greens have a slightly peppery taste, but they work well as a replacement for spinach in saag chana. Use them in the same quantity as spinach.
For Chana (Chickpeas):
Kidney beans: If you don’t have chickpeas, kidney beans can be a suitable substitute. They have a similar texture and can add a hearty element to your dish.
Black-eyed peas: Another great alternative to chickpeas is black-eyed peas. They have a mild flavor and a creamy texture that can work well in saag chana.
Lentils: Lentils can be a flavorful and protein-packed substitution for chickpeas in saag chana. Opt for green or brown lentils as they hold their shape well when cooked.
For Ground Spices:
Garam masala: If you don’t have all the individual spices, garam masala can be a convenient substitute. It usually contains a blend of aromatic spices such as cumin, coriander, cinnamon, cardamom, and cloves. Be mindful of the quantity, as garam masala can be quite potent.
How to store Saag Chana?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a pan on the stovetop or in the microwave until heated through.
You can also freeze the Chana Saag for longer storage. Transfer cooled curry to a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Swiss Chard Chana Saag is a delicious and nutritious dish that combines tender Swiss chard with protein-packed chickpeas, simmered in a richly spiced tomato and masala base. Perfect for a hearty meal, this recipe is not only filling but also bursts with the flavors of fresh herbs and spices.
Course Dinner
Cuisine Indian
Keyword Chana Saag, Chickpeas, Swiss Chard
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4
Calories 286kcal
Ingredients
1cupdry chickpeas240 g
1lbsSwiss chardabout 500 g
Masala base
1tbspolive oil15 ml
1tspwhole cumin seeds
1medium onionfinely chopped
3clovesgarlicminced
1½inchpiece fresh gingerminced (4 cm)
2-3green chili peppersadjusted to taste
½tspground turmeric
½tspred chili powder
½tspground cumin
1tspground coriander
1medium tomatoroughly chopped
1tspgaram masala
1½tspsaltdivided into two portions of ¾ tsp
Tempering:
3-4dried red chili peppers for temperingsliced for tempering
2clovesgarlic
A pinch of asafoetidahing
Instructions
Preparation of Chickpeas:
Soak the chickpeas overnight or for at least 6 hours. Drain and cook in fresh water until tender, about 40 minutes. Drain and set aside.
Prepare Swiss Chard:
Rinse Swiss chard thoroughly. Separate the white stems and green leaves if desired. Blanch the leaves for about 2 minutes in boiling water, then drain and set aside.
Make the Masala:
In a large pan, heat 1 tbsp olive oil over medium heat. Add cumin seeds and let them splutter until fragrant.
Add onions and sauté until translucent. Introduce minced garlic, ginger, and green chili peppers. Cook for about 20 seconds or until the raw smell disappears.
Stir in turmeric, red chili powder, ground cumin, and ground coriander. Cook for another 30 seconds before adding the tomatoes. Continue cooking until the tomatoes soften completely.
Let the mixture cool slightly, then transfer to a blender. Add the blanched Swiss chard and a bit of water to achieve a smooth consistency when blended.
Combine and Simmer:
Return the blended mixture to the pan. Add cooked chickpeas and additional water if needed to adjust the consistency. Bring to a boil, then reduce heat, cover, and let simmer for 5-10 minutes.
Prepare the Tempering:
In a small skillet, heat 1 tbsp olive oil. Add sliced garlic and fry until golden. Add dried red chili peppers and fry for a few seconds before sprinkling asafoetida over the oil. Turn off the heat.
Pour the tempering over the simmering saag. Cover and let sit for another 5-10 minutes to infuse the flavors.
Serve:
Serve the Swiss Chard Chana Saag hot, accompanied by naan or steamed rice for a complete meal.