Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot

Name: Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3/4 cup dried chickpeas; 1 tsp oil; 1/2 medium onion; 1 hot green chile; 4-5 cloves of garlic; 1 inch ginger; 1/2 tsp EACH ground cumin; 1 tsp ground coriander; 15 oz can tomatoes; 1.5 cups water; 3/4 tsp or more salt; 2-3 packed cups chopped spinach; 1 cup non dairy milk; 1 tbsp or more lemon juice; cayenne and garam masala for garnish

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
209 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot

Danielle Hudson

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Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /Palak Chole Vegan Gluten-free Nut-free Recip

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Ingredients

Servings

3/4 cup dried chickpeas soaked for atleast 4 hours in warm water
1 tsp oil
1/2 medium onion finely chopped
1 hot green chile finely chopped
4-5 cloves of garlic minced
1 inch ginger peeled and minced
1/2 tsp EACH ground cumin garam masala, paprika
1 tsp ground coriander
15 oz can tomatoes or 2 large tomatoes diced
1.5 cups water ,1 cup for less stewy dish
3/4 tsp or more salt
2-3 packed cups chopped spinach ,chard or combination greens (8 to 12 oz), use amount to preference
1 cup non dairy milk thicker milks do better like coconut milk or cashew milk or soy milk, or use almond milk blended with 2-3 tbsp cashews
1 tbsp or more lemon juice
cayenne and garam masala for garnish

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Instructions

Drain the soaked chickpeaas, wash well, drain and set aside.
Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.
Meanwhile. Mince and mix together or process the onion, ginger, garlic and hot chile. Add to the hot oil. Cook for 3 to 4 minutes, stirring frequently.
Add the spices(cumin garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.
Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.
Pressure Cook for 25 to 30 minutes. I usually cook for 30 minutes to be on the safe side as older chickpeas take a bit longer to cook.
Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk.. Taste and adjust salt. Cook for 2 to 4 mins to wilt the greens.
Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.

Notes

Variations: add 1 tsp kasuri methi (dried fenugreek leaves) or 1/2 tsp amchur or both.Use other spice blends such as berbere, cajun, chili powder blend or Jamaican curry powder instead of the spices (cumin, garam masala).
For creamier result, use 3/4 cup coconut milk or non dairy milk + 3/4 cup water instead of 1.5 cups water to cook. Or use an immersion blender to blend some of the cooked mixture. The blended chickpeas will thicken it up.Saucepan: Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and 1/2 cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon.
With soaked chickpeas, add 1.5 cups water and 1/2 cup non dairy milk and cook partially covered for 35 to 40 minutes or until tender to preference. Then fold in the greens.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 209kcal (10%) Carbohydrates 35g (12%) Protein 10g (20%) Fat 4g (6%) Sodium 722mg (30%) Potassium 755mg (22%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 1755IU (35%) Vitamin C 21.1mg (23%) Calcium 177mg (18%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories	209kcal	10%
Carbohydrates	35g	12%
Protein	10g	20%
Fat	4g	6%
Sodium	722mg	30%
Potassium	755mg	16%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	1755IU	35%
Vitamin C	21.1mg	23%
Calcium	177mg	18%
Iron	4.4mg	24%