Chana saag is often prepared by adding millet flour or maize flour or with moong dal. If you add potatoes into it, then bhujiya can be prepared. This dry chana saag taste luscious.
Clean the chana saag and wash the leaves twice with water, thoroughly. Strain the water. Now chop the leaves finely. Peel and wash potatoes as well and chop them into small chunks.
Preheat oil in a wok. When oil is sufficiently hot add cumin seeds. After sauteing cumin seeds for while add green chilies, asafoetida, potatoes and salt. Mix everything really well. Cover and cook for 2-3 minutes on low flame.
When potatoes get soft, add chana saag and red chilly powder as well. Mix all ingredients really well and cook for 1-2 minutes. Now add 2-3 tbsp water in the sabzi, cover again and cool for 3-4 minutes. Check later.
Stir the sabzi, add some more water and cook for 4 minutes on low flame. Sabzi is now ready. Take it out in a bowl. Serve dry chana saag sabzi with chapatti or parantha and relish eating.
