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1. Finely chop the onion, tomatoes, garlic, ginger, green chili, and cilantro. Core the cabbage and shred it finely with a knife or mandoline. Rinse and drain the chickpeas if using canned.
3 cup chickpeas (cooked, drained),
0.5 head green cabbage,
1 piece onion,
2 piece tomatoes,
4 clove garlic cloves,
2 tbsp fresh ginger,
1 piece green chili (optional),
0.5 cup fresh cilantro (leaves and tender stems)
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2. Heat the neutral oil in a large deep pan over medium heat. Add the onion and a pinch of salt, then cook, stirring often, until soft and lightly golden.
1 piece onion,
2 tbsp neutral oil (such as avocado or sunflower),
1.5 tsp salt
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3. Stir in the garlic, ginger, and green chili and cook until fragrant. Add the ground cumin, ground coriander, ground turmeric, red chili powder, and a little more salt, then toast briefly, stirring constantly.
4 clove garlic cloves,
2 tbsp fresh ginger,
1 piece green chili (optional),
1.5 tsp ground cumin,
2 tsp ground coriander,
0.5 tsp ground turmeric,
0.2 tsp red chili powder (to taste),
1.5 tsp salt
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4. Add the tomatoes and cook, stirring and lightly mashing, until they break down into a thick, glossy masala and most of the liquid has evaporated.
2 piece tomatoes,
1.5 tsp salt
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5. Add the chickpeas and water, stir to coat in the masala, then bring to a gentle simmer. Cook until the chickpeas are well flavored and the sauce has thickened slightly.
3 cup chickpeas (cooked, drained),
1.5 tsp salt,
1 cup water
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6. Add the spinach in batches, stirring until wilted. Simmer until the spinach is tender and the curry is thick and creamy, then stir in the garam masala, most of the cilantro, and the lemon juice. Adjust salt and chili to taste.
6 cup baby spinach (packed),
1 tsp garam masala,
0.2 tsp red chili powder (to taste),
1.5 tsp salt,
1 tbsp fresh lemon juice,
0.4 cup fresh cilantro (leaves and tender stems)
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7. While the curry simmers, heat the oil for cabbage in a wide skillet over medium-high heat. Add the shredded cabbage, ground cumin for cabbage, and a pinch of salt, then toss well and cook, stirring often, until just tender but still slightly crisp.
0.5 head green cabbage,
0.5 tsp ground cumin (for cabbage),
1.5 tsp salt,
1 tbsp oil (for cabbage)
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8. Divide the warm cumin cabbage among bowls to form a bed. Spoon the hot chana saag over the cabbage and garnish with the remaining cilantro and an extra squeeze of lemon if desired.
1 tbsp fresh lemon juice,
0.1 cup fresh cilantro (leaves and tender stems)
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9. Let the curry rest for a few minutes off the heat before serving to allow the flavors to meld, then serve hot.
