Chana Saag Masala (aka channay, chole masala, chole or chholay)

Delicately spiced chickpeas and spinach

Name: Chana Saag Masala (aka channay, chole masala, chole or chholay)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: Oil (Vegetable): 2 tbsp; Mustard Seeds (Black): 1/2 tsp; Cumin (Seeds): 1/2 tsp; Cardamom (Pods): 2 cracked; Onion (brown/white): 1/2 red diced; Garlic (Grated): 1.5 tsp; Ginger (Grated): 1.5 tsp; Salt: 1/4 tsp; Turmeric (Powder): 1/2 tsp; Mix Powder / Curry Powder: 1 tsp; Chilli Powder (Kashmiri) or Paprika: 1/2 tsp; Tomato (Paste): 1 tsp; Curry Base: 250ml; Spinach: 2 cubes; Chickpeas: 300-400g; Lemon: 1/4; Sugar: 1/4 tsp

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25 minutes
Serves 2
Easy

Ingredients

Adjust Servings:

	2 tbsp Oil (Vegetable)
	1/2 tsp Mustard Seeds (Black)
	1/2 tsp Cumin (Seeds)
	2 cracked Cardamom (Pods)
	1/2 red diced Onion (brown/white)
	1.5 tsp Garlic (Grated) or paste
	1.5 tsp Ginger (Grated) or paste
	1/4 tsp Salt
	1/2 tsp Turmeric (Powder)
	1 tsp Mix Powder / Curry Powder
	1/2 tsp Chilli Powder (Kashmiri) or Paprika
	1 tsp Tomato (Paste)
	250ml Curry Base
	2 cubes Spinach
	300-400g Chickpeas
	1/4 Lemon
	1/4 tsp Sugar

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Chana Saag is a classic Indian curry made with chickpeas, spinach, onion, ginger, garlic and spices

Features:

Cuisine:

Indian

Ingredients

2 tbsp Oil (Vegetable)
1/2 tsp Mustard Seeds (Black)
1/2 tsp Cumin (Seeds)
2 cracked Cardamom (Pods)
1/2 red diced Onion (brown/white)
1.5 tsp Garlic (Grated)
or paste
1.5 tsp Ginger (Grated)
or paste
1/4 tsp Salt
1/2 tsp Turmeric (Powder)
1 tsp Mix Powder / Curry Powder
1/2 tsp Chilli Powder (Kashmiri) or Paprika
1 tsp Tomato (Paste)
250ml Curry Base
2 cubes Spinach
300-400g Chickpeas
1/4 Lemon
1/4 tsp Sugar

Directions

A fail-safe recipe for a restaurant style chickpea curry

Made using Indian restaurant curry base or bir base gravy this Chana Saag Masala (aka channay, chole masala, chole or chholay) is a classic Indian curry

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Steps

1 Done	Heat the oil, add cumin seeds, mustard seeds and cardamom pods. When mustard starts to pop add the onion and fry until soft
2 Done	Add the garlic and ginger paste and fry for a couple of minutes
3 Done	Add all the remaining spices and fry for 30 seconds
4 Done	Add the tomato paste, 1/2 portion of the base gravy and stir for 30 seconds before adding the remainder then cook for a minute or 2
5 Done	Add the spinach and chickpeas, stir in and cook for a further 10-15 minutes on medium until the chickpeas are soft