I’ve made chana saag a bunch of times so lately I’ve been testing what corners I can cut in terms of ingredient prep and still get good flavor. This recipe gets it down to only requiring a chopped onion for prep. Actually I also boiled the spinach and chopped it up, but I expect you could do this with frozen spinach. It’s not the most photogenic meal without the rice, beer (Cosmic Crypt farmhouse pale ale by TRVE), cilantro, etc. but it’s great comfort food. I tend not to dictate formal recipes because I think it’s important to experiment, taste as you go, and improvise, but here’s a sketch of one I’ve been tweaking for awhile to minimize prep and dishes without skimping on flavor. Perhaps not the most traditional but whadayagonnado…

1 Tbsp canola oil



1 Yellow onion, chopped

Cook the onion in the oil until soft in a large pot

28 oz can garbanzo beans, drained and rinsed



Add the beans and walk away from the pot until you realize you are burning the beans and onion. Seriously though let them sit and brown up a bit, and as they do add…

1 Tbsp garam masala



1 Tbsp cumin

½ Tbsp smoked paprika

½ Tbsp turmeric

Cook for another minute or so with the spices and add…

1 Tbsp ginger/garlic paste

1 Tbsp gochujang chili paste

Cook for a couple more minutes, letting a fond develop.

25 oz can san marzano tomatoes

Deglaze with the tomatoes, smashing them with a spoon and scraping the bottom of the pan.

1 lb of chopped spinach, boiled (weight before boiling)

Stir in the spinach

15 oz can coconut milk

1 Tbsp Thai basil, chopped

15 oz can garbanzo beans, drained and rinsed

Add coconut milk, basil, and garbanzo beans (yes, more). I like to add a second addition of garbanzo beans because the first bunch was charred, smashed, incorporated, etc. and it’s nice to have the balance of adulterated and unadulterated legumes. Simmer for at least 20 minutes, cool a bit before serving to thicken.





All measurement amounts are subject to whim, except the cans. Those are subject to canning industry standards.