Chana Saag – Chickpea and Spinach Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Soaking Time
6 hrs
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Total Time
40 mins
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Servings
4 people
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Calories
307 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Indian
Chana Saag – Chickpea and Spinach Curry
Description
Chana Saag – Chickpea and Spinach Curry brings together soaked chickpeas simmered with diced tomatoes, onions, and a mix of fresh spices in an electric pressure cooker. After sautéing the spices, aromatics, and tomatoes, chickpeas and water are added and pressure cooked to tender perfection. Fresh chopped spinach is stirred in last and simmered briefly, allowing it to wilt while preserving its color and nutrients. The final addition of garam masala and lemon juice adds fragrance and a touch of acidity to balance richness.
The curry offers a hearty texture from the chickpeas combined with the softness of cooked spinach and the warmth of Indian spices. The method relies on soaking dried chickpeas in water for several hours to ensure they cook evenly and thoroughly in the pressure cooker.
This dish can be served as a main or a side, complementing rice or flatbreads. The lemon juice and garam masala finishing touches provide subtle complexity. Planning ahead to soak chickpeas overnight or using the instant pot's delay cooking to soak and cook allows a convenient preparation timeline.
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 chickpeas 1 cup overnight soaked, dry
- 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.
Notes
- Always inspect and rinse chickpeas to remove debris before soaking and cooking.
- Soak chickpeas at least 6-8 hours in cold water for even cooking and best texture.
- Quick soak by soaking in hot water for 4-5 hours, changing water as it cools to maintain warmth.
- Discard soaking water before cooking chickpeas in fresh water or broth.
- Use the Instant Pot's delay start for soaking if you want to time cooking later in the day.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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