Instant Pot Chickpea Curry with Spinach (Chana Saag)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chickpea Curry with Spinach (Chana Saag)
Description
Instant Pot Chickpea Curry with Spinach (Chana Saag) uses dry chickpeas soaked overnight, then pressure cooked with a sautéed mixture of onions, garlic, ginger, tomatoes, and a blend of spices that include coriander, cumin, Kashmiri red chili powder, and garam masala. Whole spices like cumin seeds, bay leaves, and cinnamon add fragrance when briefly toasted in ghee or oil. Chopped baby spinach is stirred in near the end to wilt gently into the dish.
The curry balance comes from the warmth of the spices, the richness of the cooking base, and the slight acidity from dry mango powder or lemon juice, enhancing the earthy chickpea flavor. Cooking in the Instant Pot achieves tender chickpeas in a controlled environment, suitable for those seeking a plant-based meal with depth.
This curry serves as a convenient vegetarian main or side. Pair it with rice or flatbreads for a complete meal featuring greens and legumes. Adjust the spice level by modifying chili powder or substituting paprika.
The method includes an alternative dump-and-go approach by layering ingredients without sautéing, saving prep time. Using canned chickpeas requires a reduced cooking time and volume of liquid. Variations include adding coconut milk for creaminess or extra vegetables, noting that certain vegetables might need staggered cooking. The recipe also scales without changing cooking time, supporting batch preparation.
Ingredients
- 1 cup chickpeas dry, see notes for using canned, aka Chole or Garbanzo beans
- 3 cups water for soaking
- 1 tablespoon ghee use oil for vegan, or oil
- 5 cloves garlic minced
- 1 inch ginger grated
- 1.5 cups onion diced
- 3/4 cup tomato chopped
- 1.5 cups water for cooking
- 3 cups baby spinach chopped
Spices
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon dry mango powder or lime juice, aka amchur
Whole spices (optional)
- 1 teaspoon cumin seeds aka Jeera
- 2 leaves bay leaf Tej Patta
- 1 tick cassia cinnamon aka Dalchini
Instructions
- Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
- Set the Instant Pot on sauté mode and let it heat.
- Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
- Now add the onions, garlic, ginger and sauté them for about 3 minutes.
- When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
- Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
- Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
- When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
- Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
- Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.
Stovetop Pressure Cooker Method:
- Heat oil in the pressure cooker on medium-high heat. Add whole spices, ginger, garlic and onions. Saute for about 3 minutes.
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.
- Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Let it boil for 2-3 minutes. Adjust water if chole are too thick.
- Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.
Notes
- Whole spices add aroma but are optional and can be omitted if unavailable.
- Dry mango powder can be substituted with lemon juice; adjust quantity to taste.
- You can omit or reduce Kashmiri red chili powder for less heat; paprika is a mild alternative.
- When using canned chickpeas, rinse well and pressure cook for 10 minutes with 1 cup water to soften further.
- Add coconut milk at the end to create a richer, creamier curry.
- Other greens like kale or mustard greens can replace or supplement spinach.
- Additional vegetables may be added; add firm vegetables after initial cooking and pressure cook briefly again.
- The recipe’s cooking time stays consistent when halving or doubling the quantity.
- Serve with rice or flatbreads to make a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 669mg | 28% |
| Potassium | 851mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 3072IU | 61% |
| Vitamin C | 24mg | 27% |
| Calcium | 158mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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