Chole Saag

Chole Saag

Kristin 2

"This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for."

Ingredients 25 m {{adjustedServings}} servings 328 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.
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Reviews 45

  1. 65 Ratings


This was quite good. I did make some changes however, just because I have too when making a recipe that I am familiar with. First, I toasted the spices (cumin, cardamom, coriander, cloves) and then used butter (since I didn't feel like making ghee) to saute the onions and garlic in. I crushed the spices and added them to the onions, along with curry powder. I used a home made yogurt, which is more tart than what you generally find in the store. I served it with an Indian-ish rice I tossed together. So I really liked this, but agree that it would have been better with fresh spinach, but I didn't have any on hand. I think that adding coconut milk to this (as another reviewer suggested) would be a little odd.


This was decent if you followed directions exactly, but it needs to be cooked longer than "heated through". Per another recipe on this site, the next day I heated up a little additional butter and added more garlic and 2 teaspoons of red curry powder- then added the previously cooked saag. I added a cup of chicken stock and cooked for a long time (?- 1 hour?) and at the end added about 1/4 cup of plain yogurt. THIS I could eat every day- it was delicious.

Alex C.

This recipe is tasty, however it did not taste like Chole Saag to me. I substituted coconut milk for yogurt and fresh spinach for frozen which I think made it more bright and fresh tasting.