• Kayla Berman

Spinach and Chickpea Indian Curry (Chana Saag)


I’m terrible at recipes but let’s try the Israelidelicious way!


Chop up an onion, a big one, if it’s small add two - Honestly however much or little onion you want is the perfect amount.


Sautee for a couple of minutes with a neutral oil (Not olive oil) (Ghee preferable)


Next comes the ginger and garlic. Again, add as much as you want, if you get tired after three cloves of garlic. That’s the amount you need. For a trick and also for the right consistency I always grate my ginger and my garlic.


Add in half a small container of tomato paste (a whole one is fine too but I usually use my second half for another dish I’m making alongside this)


Sauteed in the oils, add On the Rack by Israelidelicious Tikka Masala Seasoning. Again, as much or as little as you want. I think I added 4 Tablespoons but then ended up adding more later. It’s best to add now to bring out flavor.


Stir in half a can of crushed tomatoes (whole can is fine)


Add one can of chickpeas and 16 balls of frozen spinach, this yields about a cup+ of frozen and reheated frozen spinach. Fresh spinach works well also, I just love that I can make this dish using entirely pantry and freezer ingredients. You can also add any other vegetables at this point.


Simmer all together with the lid on for 20 minutes or enough time for the liquid to reduce. (If there’s still a lot of liquid leave the lid off.) I prefer to cook the dish longer so the chickpeas have time to soften.


Check for seasoning, add more of the tikka masala spice mix if necessary and salt of course! (If it tastes like something is missing, most of the time you’re just missing salt, such an important step!)


To finish add a splash of cream or coconut milk


Serve alongside basmati rice!


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