Chana Saag – Chickpea and Spinach Curry
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Soaking Time
6 hrs
-
Total Time
40 mins
-
Servings
4 people
-
Calories
307 kcal
-
Course
Side Dish, Main Course, Soup
-
Cuisine
Indian
Chana Saag – Chickpea and Spinach Curry
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Easy Instant pot recipe forChickpea and Spinach Curry, also know as Chana Saag, that is great for a light andhealthy everyday family meals. This gluten free, vegan and soy free recipe onlyneeds very basic and simple ingredients.
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Ingredients
Ingredients
Produce
- 150 gms spinach Palak 3 cup chopped
- 300 gms tomato 3 medium size diced
- 150 gms onion 1 medium size diced
- 10 gms ginger ½ inch piece minced/grated
- 2 gms green chilies adjust as per your spice level, chopped
- 1 tablespoon lemon juice
Protein/Pantry
- 250 gms dry chickpeas 1 cup overnight soaked
- 2 cup water
Spices
- 1 tablespoon ghee oil
- ⅛ teaspoon asafetida hing
- 1 teaspoon cumin seeds /jeera
- 1 teaspoon salt namak
- 1 teaspoon turmeric powder /haldi
- ½ teaspoon red chili powder laal mirch
- 1 tablespoon coriander powder dhaniya powder
- ¼ teaspoon garam masala
Instructions
- Start the instant pot in SAUTE mode and heat the oil.
- Add asafetida, cumin seeds, green chili and ginger.
- Sauté for 30 seconds more and then add diced onion.
- Continue to sauté until onions are translucent.
- Now add tomatoes and continue to sauté until soft and mushy.
- Add all the spices except garam masala and lemon juice into the pot. Mix them well.
- Wash the chickpeas and add into the pot.
- Add 2 cups of water, stir everything together.
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Set MANUAL or PRESSURE COOK mode for 30 minutes.
- Let the pressure release naturally (NR)
- When float valves pops down, open the lid and add chopped spinach.
- Set SAUTE mode again, and let it simmer for approximately for 2 minutes or until the curry starts boiling and spinach is mixed with the chickpeas.
- Now switch off the IP, add garam masala and lemon juice.
- Chickpeas-spinach curry ready to be served.
Equipments used:
Notes
- When cooking the dry beans, it is important to separate debris or foreign objects before use. Chickpeas need to be soaked at least 6-8 hours in cold water before cooking to obtain the right texture of the beans. If you are in hurry or lack enough time, you can also soak in hot water for 4 -5 hrs. Keep changing the hot water as the water cools down to maintain the temperature. After soaking, discard the soaked water and cook in fresh water in a pressure cooker. When cooking with a delay timer in instant pot, the chickpeas will get soaked during the delay duration. Make sure to set atleast 6 hours of delay cooking or longer.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
47g
(16%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
9mg
(3%)
Sodium
640mg
(27%)
Potassium
1042mg
(30%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
4310IU
(86%)
Vitamin C
30.1mg
(33%)
Calcium
129mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 640mg | 27% |
| Potassium | 1042mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 4310IU | 86% |
| Vitamin C | 30.1mg | 33% |
| Calcium | 129mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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