Instant Pot Chana Saag
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
73 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chana Saag
Description
Instant Pot Chana Saag uses canned chickpeas and fresh baby spinach cooked with a fragrant mix of spices including cumin, turmeric, Kashmiri red chili powder, and garam masala. The sauté step builds flavor by cooking onions, ginger, and garlic before adding tomatoes, chickpeas, and water to pressure cook. Spinach is added near the end to retain its color and texture. This stove-to-pressure cooker method yields soft chickpeas coated in a thick, well-spiced sauce with tender spinach mixed in.
The dish features warm, earthy flavors from spices and a gentle heat from the chili powder. The texture balances soft legumes with leafy greens, creating a satisfying and nutritious combination. It can be served with basmati rice, which can be cooked pot-in-pot in the Instant Pot during pressure cooking, or with Indian flatbreads like parathas.
Variations include substituting greens like kale or swiss chard, using ghee or oil for vegan adaptations, and pairing with cauliflower rice for a low-carb option. When using dry chickpeas, soaking overnight and extending the pressure cook time is necessary. The recipe accommodates making rice simultaneously, enhancing convenience.
Ingredients
- 1 oz chickpeas rinsed and drained, canned
- 1 tablespoon ghee or oil for vegan
- 1 small yellow onion finely diced
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- ½ teaspoon Turmeric ground
- 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 spinach chopped, fresh baby
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.
Notes
- To make this vegan, replace ghee with a neutral oil.
- Spinach can be substituted with other greens like kale, swiss chard, or beet leaves for variation.
- For a low-carb meal, serve with cauliflower rice instead of basmati rice or bread.
- If using dry chickpeas, soak overnight and increase Instant Pot cooking time to 25 minutes with a natural release.
- The recipe allows pot-in-pot cooking of basmati rice in the Instant Pot for meal efficiency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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