Instant Pot Chana Saag
User Reviews
4.6
219 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Calories
73 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Chana Saag
Report
A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.
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Ingredients
- 1 oz canned chickpeas rinsed and drained, **
- 1 tablespoon ghee or oil for vegan
- 1 small yellow onion finely diced
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon kosher salt
- 1 medium tomato diced
- ⅓ cup water **
- ½ teaspoon garam masala
- ½ teaspoon aamchoor powder dry mango powder or 1 tablespoon lemon juice
- 4-6 cups fresh baby spinach chopped
Pot in Pot Rice (Optional) **
- 1 cup basmati rice rinsed and drained
- 1½ cups water
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1 bay leaf
Instructions
- Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.
- Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.
- Add tomatoes and mix everything together. Add chickpeas and water. Mix well.
- This is an optional step to cook pot-in-pot rice: Add basmati rice, water, and salt to a stainless steel pot. Add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it.
- Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.
- Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.
- Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.
- Serve hot with rice or Parathas.
Equipments used:
Notes
- Variations
- To make vegan Chana Saag, simply substitute ghee with oil.
- Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
- For low carb options serve with
- cauliflower rice.
- Using Dry Chickpeas **
- Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
- Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
- You can also make
- when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a
- stainless steel pot,
- and place over the
- tall trivet
- .
- To make vegan Chana Saag, simply substitute ghee with oil.
- Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
- For low carb options serve with cauliflower rice.
- Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
- Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
- You can also make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a stainless steel pot, and place over the tall trivet.
Nutrition Information
Show Details
Calories
73kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
822mg
(34%)
Potassium
282mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3950IU
(79%)
Vitamin C
13.9mg
(15%)
Calcium
55mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 822mg | 34% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3950IU | 79% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 55mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
219 reviews
Excellent
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