Chana Saag (Chickpeas With Spinach) Bhojpuri Style Recipe

• 1 cup dried chickpeas (soaked overnight)
• 1 lb fresh spinach (washed and chopped)
• 2 tbsp ghee (clarified butter)
• 1 large yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1-inch piece fresh ginger (grated)
• 2 medium tomatoes (finely chopped)
• 2 green chilies (finely chopped, adjust to taste)
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri red chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp amchur (dried mango powder)
• 1/2 tsp salt (or to taste)
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 2 tbsp fresh cilantro (chopped, for garnish)

Chana Saag Instructions

1. Place 1 cup dried chickpeas in a large bowl, cover with plenty of water, and soak overnight (at least 8 hours).
2. Drain the soaked chickpeas and rinse them well under running water.
3. Transfer the chickpeas to a large pot, cover with fresh water (about 2 inches above the chickpeas), and bring to a boil over high heat.
4. Reduce the heat to medium-low, cover, and simmer the chickpeas for 45-60 minutes, or until they are tender but not mushy. Skim off any foam that forms on the surface.
5. While the chickpeas are boiling, wash the spinach thoroughly, drain, and chop it coarsely.
6. Heat 2 tbsp ghee in a large, heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
7. Add the finely chopped onion and sauté for 5-7 minutes, stirring often, until golden brown.
8. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 2 minutes until aromatic.
9. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and the oil begins to separate.
10. Stir in 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp Kashmiri red chili powder, 1/2 tsp ground black pepper, and 1/2 tsp salt. Cook for 2 minutes, mixing well.
11. Drain the boiled chickpeas and add them to the masala base. Mix thoroughly to coat the chickpeas with the spices.
12. Add 1/2 cup water to the pan, stir, and simmer for 10 minutes on medium-low heat, allowing the flavors to meld.
13. Add the chopped spinach to the pan. Stir well and cook for 5-7 minutes, until the spinach wilts and blends with the chickpeas.
14. Pour in 1/2 cup heavy cream and 1/2 tsp amchur. Stir to combine and simmer for another 5 minutes, allowing the curry to thicken slightly.
15. Sprinkle 1 tsp garam masala and 1 tbsp fresh lemon juice over the curry. Stir well and taste for salt, adjusting as needed.
16. Turn off the heat and let the curry rest for 5 minutes before serving.
17. Garnish with 2 tbsp chopped fresh cilantro just before serving.