Chana Saag (Bengal Gram Greens) Bihari Winter Recipe

Servings: 4
Preparation time: 10-15 minutes.
Boiling time: 10-15 minutes.
Cooking time: 3-4 minutes.
Total time: 34 minutes.

In Mumbai, chana saag is easily available during winter, and I often prepare this seasonal Bihari recipe at home.

Cooking and eating this meal takes me straight back to my childhood days, filled with simple food and warm family moments. The familiar taste and aroma reconnects me with those memories of Bihar, making each winter meal not just nourishing, but deeply emotional and comforting.

Chana Saag is a wholesome and traditional Indian dish where tender chickpeas leaf are cooked together with fresh leafy greens like spinach/ bathua (Chenopodium album).

This combination brings together the earthy taste of greens and the nutty texture of chana, making the dish both nutritious and satisfying.

It is commonly prepared in North Indian households, especially during winter when fresh saag is easily available.

Rich in protein, iron and fiber, chana saag is not only comforting but also a balanced meal when served with Steamed Rice.

I cook chana saag using asafoetida and fresh ginger paste, which added a lovely aroma and gentle warmth to the dish. Instead of regular spinach, I used bathua saag, giving it a rustic, earthy flavour that is deeply rooted in traditional Indian cooking.

The combination of chana saag with bathua made the recipe hearty and nourishing,

I often serve this chana bathua saag the Bihari way, topped with one or two teaspoon of raw mustard oil and fresh green chilli.

The sharp aroma of mustard oil and the heat of green chilli enhances the taste of saag without overpowering it.

This simple finishing touch keeps the dish authentic, bringing out its traditional flavours.

Ingredients:

Chana Saag ( chickpea green/ saag): 300 gm
Bathua /spinach: 100gm (add to bring smoothness)
Green chilli: 2-3 no.
Ginger: 1 teaspoon (paste)
Asafoetida: 2 pinch
Salt: 1 teaspoon
Mustard Oil: 20-30 ml.

Preparation:

Wash and clean chana saag properly in running water for couple of times; roughly chop saag. Keep aside.
Wash, clean and chop bathua/spinach. Keep aside.
Chop green chilli, keep aside.

Method:

Take cooker; put chana leaf, bathua/spinach, ginger paste, asafoetida and salt with a cup of water.
Bring to full cooking pressure, and then lower the flame for 4-5 minutes.
Put off the flame and let it cool.
Pulverize this with wooden roller or hand blender to make paste. You may grind it in mixer grinder; keep aside.
Put the paste back into the cooker, cook till desire consistency appears.
Now Chana Saag is ready; add raw mustard oil, mix well.
You can serve this with green chilli slices.