Chana Saag with Royal Basmati Rice

Chana Saag with Royal Basmati Rice

  • Servings: 4
  • Total Time:

Protein-packed chickpeas, loads of spinach, and fresh tomato all come together to create our chana saag, a popular Indian curry.


For the Rice


For the Chana Saag

  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh ginger, finely grated
  • 2 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 2 cups cooked chickpeas
  • 4 cups fresh baby spinach, chopped
  • ½ teaspoon garam masala
  • Salt to taste


  1. In a medium sauce pan, bring water to a boil. Add rice and pinch of salt. Cover and reduce to a simmer. Cook for 20 minutes, or until water is absorbed.
  2. While the rice is cooking, in a medium sized pot, add butter over medium heat. When it’s sizzling hot, toss in the diced onions. Saute the onions for five minutes with a pinch of salt.
  3. When the onion starts turning a pale golden, add the ginger and garlic, and saute for another 3-5 minutes. Add the turmeric, chili, cumin and stir. If the mixture starts getting stuck to the bottom of the pot, add a tablespoon of warm water and scrape it off.
  4. Add the tomato and stir for a couple of minutes until it disintegrates. When it does, add half a cup of warm water. Lower the heat to medium and let the spices infuse the tomato for one minute.
  5. Add the spinach and stir, cooking for five minutes.
  6. Add the chickpeas and stir. Let chickpeas cook with the mixture another five minutes. Add salt to taste and sprinkle with garam masala. Serve with Royal® Basmati Rice.