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Instant Pot Chickpea Curry with Spinach (Chana Saag)
5 from 117 votes

Instant Pot Chickpea Curry with Spinach (Chana Saag)

This Instant Pot Chickpea Curry with Spinach combines soaked chickpeas cooked under pressure with a spiced tomato and onion base enriched by garlic, ginger, and whole optional spices. The dish integrates baby spinach for added greens and a balanced texture. The chickpeas soften to a creamy consistency, either whole or lightly mashed, yielding a hearty, mildly tangy curry from the addition of dry mango powder or lime juice.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4
Calories: 288 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours. 
  2. Set the Instant Pot on sauté mode and let it heat.
  3. Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
  4. Now add the onions, garlic, ginger and sauté them for about 3 minutes.
  5. 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.
  6. Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
  7. Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
  8. 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.
  9. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit. 
  10. 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.
  11. Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.
Stovetop Pressure Cooker Method:
  1. Heat oil in the pressure cooker on medium-high heat. Add whole spices, ginger, garlic and onions. Saute for about 3 minutes.
  2. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
  3. Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
  4. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.
  5. 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. 
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 288

% 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.