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Channa Saag


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Channa saag is a classic Indian curry made with chickpeas, loads of spinach, onion, tomato, ginger, garlic and spiced with homemade garam masala.

Ingredients IQ:


In Your Bag

  • Chickpeas
  • Spinach puree
  • Tomato
  • Basmati Rice
  • Onion tomato masala
  • Garam Masala
  • Oil
  • Cumin Seeds
  • basmati Rice
  • Fried Onion
  • Heavy cream
  • Ginger Garlic paste
  • Naan (2pc pkg)


1)Cook the Rice

  • Rinse Basmati Rice thoroughly with water & leave it soaked in water.
  • Pour Basmati Rice into a strainer to remove water.
  • In a small pot heat 2 cups of water to boil.
  • Add the soaked Basmati Rice to the pot of boiling water, salt to taste and splash with Olive Oil to help prevent water from boiling over and rice from sticking.
  • Cook 8 minutes, or until the water has been absorbed.
  • Cover, turn off the heat and let set for 2 minutes. Finally, remove cover and fluff rice with a fork.

2) Cook the main:

  • In a large pan (nonstick ), heat the oil on medium high add cumin to crackle
  • Add the chickpea and the spice blend, saute for 2 minutes
  • Add the masala sauce and spinach puree mix well and simmer for 4 to 5 minutes
  • Optional hot kashmiri chili powder for extra heat

3) Toast the Nan (Bread)

Pre heat the oven to 400 degrees. Place the bread on the middle rack for under 2 minutes. Drizzle with olive oil and serve hot.

4) Make your side

  • In a medium bowl, combine the yogurt and cucumber 
  • Add some or all of the remaining sour cream if you want it creamy.
  • Drizzle the salad with a little olive oil, and season with salt and pepper to taste. Mix to combine.

5) Plate your Dish

  • Divide the rice chicken tikka masala and cucumber salad between 2 plates. Serve each with the warm naan. Enjoy!
Wash uncut produce before use
Scaling the recipe
Whether you are cooking for one, two, three or four the procedure for adjusting the ingredient quantities for a different number of portions is the same