Spicy Chana Masala with Spinach

To all my Desi brothers who are living abroad and wants to re-live the taste of food from their homeland, I know we all miss the food but it’s not like we can’t have it.

My mother used to make this special- yet simplest- dish for me whenever I used to get stuck on WHAT TO EAT- an inexplicable mystery. Since I cannot compete with her ingredients, I decided to experiment with some of the known ingredients for this recipe. You can easily find them from any corner of the world and utilise them according to your taste.

I present to you Spicy Chana Masala with Spinach.


You can serve it with rice or Chapati (Roti) or LITERALLY nothing at all. It’s all healthy, contains plant-based proteins and so easy to cook. Also, aside from spinach; obviously (I like the fresh green element in every dish)- this entire dish is pantry friendly.

The basic ingredients of this dish include; cumin seeds, garam masala, turmeric powder, coriander powder, ginger, garlic, and spinach. I would recommend that your spices are fresh in order to contain its taste and crisp, as they 100% better than using dried spices.


Spicy Chana Masala with Spinach

[ingredients title=”Ingredients”]

  • 1.5 tbs olive oil
  • 1 large sized onion, diced
  • 1 tb cumin seed
  • 1 tb turmeric powder
  • 1 tb coriander powder
  • 3 cardamom pods (according to your taste)
  • 3 garlic cloves, minced
  • 1 tb garam masala
  • 1 tb ginger
  • Half tb cayenne pepper
  • 1 can tomatoes, diced
  • 2 cans chickpeas
  • 6-9 fresh spinach
  • 1 tb lemon/lime juice
  • 1 cup cilantro, chopped
  • Salt and Black Pepper (according to your taste)


[directions title=”Directions”]

  1. Take a large pan to heat the oil over medium-low heat. Add the onion and pinches of salt and pepper according to your taste. Cook until brown and then stir for about 10 minutes.
  2. One after the other, add the cumin seed, coriander powder, turmeric powder, cardamom, garlic, garam masala, ginger and cayenne pepper. Cook until fragrant.
  3. After 30 seconds put ¼ cup of water into the pan. Now, add tomatoes and another few pinches of salt. Stir a bit and let it bubble a bit. Keep it cooking on medium heat to thicken for about 5-7 minutes.
  4. Add the chickpeas, ¼ cup of water and let it cook. You can add salt according to your taste, here. The liquid will be reduced and drained in 10-12 minutes.
  5. Now, stir the spinach until wilted and remove from the heat.
  6. In the end, taste and adjust seasonings by adding the lemon/lime juice if desired. Also, add the fresh cilantro just before serving. It will make your dish appealing.


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