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5 from 24 votes

Vegan Baked Chana Saag

Try this easy Vegan Baked Chana Saag recipe! A fragrant Spinach and Chickpea Curry cooked in one casserole dish along with onion, tomatoes & warming spices. Such a comforting meal served with rice or any bread of your choice. Glutenfree Soyfree Nutfree
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Keyword: baked chana saag, baked spinach casserole
Servings: 4
Author: Vegan Richa

Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoons fenugreek seeds (or use 1/2 teaspoon dried fenugreek leaves and add with onion)
  • 1 clove optional
  • 1 or 2 bay leaves
  • 1 dried red chili broken or use 1/4 teaspoon pepper flakes
  • 3/4 cup finely chopped onion
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 4 ounces frozen spinach or chopped (defrost if using frozen)
  • 4 ounces chopped greens such as fresh chard ,mustard greens or other baby greens, or use more spinach
  • 8 ounce tomato puree (or unseasoned tomato sauce )
  • 15 oz can coconut milk full fat or light or other non-dairy milk of choice , thicker cashew milk or oat milk work well
  • 15- ounce can chickpeas drained or 1.5 cups cooked
  • 1/2 teaspoon salt
  • pepper flakes, lemon juice, and cilantro for garnish
US Customary - Metric

Instructions

  • In a 9x11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.
  • Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant. Keep an eye on them so they don’t burn.
  • Remove the dish from the oven then add in the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well. Add some splashes of water if spices aren’t sticking to the onion and mix
  • Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.
  • Take the dish out of the oven. Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.
  • If using fresh greens, then they will take a minute to kind of mix in and get coevered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy. Cover with parchment.
  • Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.
  • Take the dish out of the oven. Taste and adjust salt and spices and mix in. Garnish and serve over rice or naan, or flatbread.
    For creamier, mix in 2-3 tablespoons non dairy yogurt while still hot. For flavor variation, add in 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves ( kasoori methi) while still hot.

Video

Notes

You can make this dish with other protein such as tofu or vegan chicken.
To make with tofu, add pressed and cubed 14 ounce tofu along with the onion mixture so that the tofu can crisp up a little bit as well and then add the greens and the rest of the ingredients.
To make it with the vegan chicken substitute, add the chicken sub with the greens. Use 3 oz rehydrated in stock soycurls or 4 oz seitan. 
To make with split red lentils (masoor dal): add 1/2 cup red lentils and 1 cup water and continue with the recipe.
Oilfree: Dry toast the spices in a skillet until they change color slightly, add onion,ginger, garlic  and spices and 1/4 cup broth and sauté over medium heat until golden. Then transfer this to the baking dish and proceed as the recipe.
Stovetop: toast the whole spices and chilies  in oil over medium heat in a large skillet. Then add onion, ginger, garlic, spices and sauté until golden. Add the rest of the ingredients, partially cover and cook for 15-20 mins. Stir occasionally, reduce heat to medium low towards the end to simmer. 
Instant Pot : toast the whole spices and red chilies in oil on sauté mode. Then add onion, ginger, garlic, spices and sauté until golden. Add the rest of the ingredients, close the lid, pressure cook for 8 minutes. Natural release. For creamier, fold in 2-3 tbsp non dairy yogurt . 

Nutrition

Calories: 331kcal | Carbohydrates: 44g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Sodium: 435mg | Potassium: 831mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3314IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 5mg