Spinach, Tomato, + Chickpea Curry
Chana Saag
Why This Recipe Works
This perky version of a beloved classic uses just-wilted spinach and a rich tomato base. It's a testament to the enduring popularity of Anglo-Indian restaurant staples.
Instructions
Sizzle the mustard and cumin seeds in hot oil until they pop, then fry the onions for about 12 minutes until they turn a deep caramel color.
Add the ginger and garlic, followed by the tomatoes. Crush the tomatoes by hand as you add them and simmer for 10 minutes until the mixture is a thick, dry paste.
Stir in the chickpeas and spices to coat them thoroughly. Pile the spinach on top—it will look like a lot, but it will shrink down quickly.
Fold the spinach into the curry and cook for 5 minutes until soft and tender. Serve with a dollop of yogurt for a perfect finish.
Frequently Asked Questions
Can I freeze this recipe?
Store in the fridge for up to 3 days; the chickpeas soak up the flavors beautifully.
