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5.0 from 27 votes

Chana Saag – Chickpea and Spinach Curry

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.

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

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

    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat the oil.
  2. Add asafetida, cumin seeds, green chili and ginger.
  3. Sauté for 30 seconds more and then add diced onion.
  4. Continue to sauté until onions are translucent.
  5. Now add tomatoes and continue to sauté until soft and mushy.
  6. Add all the spices except garam masala and lemon juice into the pot. Mix them well.
  7. Wash the chickpeas and add into the pot.
  8. Add 2 cups of water, stir everything together.
  9. Press CANCEL and close the instant pot lid with vent in sealing position.
  10. Set MANUAL or PRESSURE COOK mode for 30 minutes.
  11. Let the pressure release naturally (NR)
  12. When float valves pops down, open the lid and add chopped spinach.
  13. 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.
  14. Now switch off the IP, add garam masala and lemon juice.
  15. Chickpeas-spinach curry ready to be served.

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

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

% 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.