How to make Kaale Chane Aur Laal Saag Ki Subzi -

Brown grams and amaranth cooked together.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Brown Bengal gram (kala chana), Amaranth (अमारंथ)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Kaale Chane Aur Laal Saag Ki Subzi checkout Kala Chana Coconut Curry- Sk Khazana, Kadai Kala Chana. You can also find more Main Course Vegetarian recipes like Cabbage Chana Dal Dahi Ma Bheeda Vegetable Hot Pot Sarson ka Saag - Makai ki Roti

Kaale Chane Aur Laal Saag Ki Subzi

Kaale Chane Aur Laal Saag Ki Subzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kaale Chane Aur Laal Saag Ki Subzi Recipe

  • Brown Bengal gram (kala chana) Soaked overnight and boiled with salt 1 1/2 cups

  • Amaranth chopped 2 bunches

  • Oil 2-3 tablespoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Onions finely chopped 2 medium

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 3

  • Tomatoes finely chopped 2 large

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 1/2 tablespoons

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1 teaspoon

  • Salt to taste


Step 1

Heat oil in a non stick kadai. Add carom seeds and sauté till fragrant. Add onions, ginger, green chillies and sauté for 3-4 minutes till light golden. Add tomatoes and sauté.

Step 2

Add red chilli powder, coriander powder, cumin powder, turmeric powder, amchur, salt and mix well. Sauté for 4-5 minutes till tomatoes become pulpy.

Step 3

Add laal saag and sauté for 4-5 minutes. Add kaale chane along with the cooking water. Cover and cook for 8-10 minutes. Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.