Among the healthiest, most delicious, filling, vegan, and tasty Instant Pot Chickpea Spinach Curry – Chana Saag Recipe is the chana palak masala, a dish made in less than half an hour in Instant Pot from chickpeas and spinach.
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About Instant Pot Chickpea Spinach Curry – Chana Saag Recipe
You can easily double this recipe to feed a crowd or to save yourself from cooking another meal another day. A flavorful curry with tender chickpeas, tomato-onion gravy, and spinach flavored with just a handful of spices is absolutely delicious.
Chana Saag, also known as spinach and chickpea curry, is my instant pot version of my Chana Masala recipe. A chana dish consists of chickpeas or garbanzo beans cooked with a green base. Despite this, this curry is different and greens are added to add more nutritional value. This recipe is called Spinach and Chickpea Curry for that reason.
The mildness of this recipe has even kids will love this curry, although you can make it hotter if you want. Chickpea curries are my favorite spicy dishes.
After a long day, this meal is comforting. Chickpeas and spinach, which are both abundant in essential nutrients, are also included in this nutritious dish. We can satisfy our hunger with chickpeas because they are packed with protein.
This dish is made with chickpeas and greens. A saag is any type of cooked green. This is a chickpea curry called Chana or Chana masala. The greens you use can be whatever you like.
These Chickpea Spinach Curry are,
- Of course, vegan
- and packed with protein
- Quick & Easy
- and Subtly Flavored
- Easy to Prepare
You can’t go wrong with chickpeas! They’re also packed with health benefits. As well as being high in protein and fiber. They also contain vitamins, minerals, and antioxidants.
As well as being good for digestion and the heart, they are high in protein and fiber. In addition to being great for weight loss, they help you feel full for a longer period of time.
- 200 gms – Chickpeas (soaked)
- 100 gms – Spinach leaves (chopped)
- 2 medium – Onion (chopped)
- 1/2 inch – Ginger finely (chopped)
- 5 – Garlic cloves (minced)
- 4 – Green chilly (chopped)
- 3 tbsp – Canola oil/Vegetable oil
- 1 tbsp – Coriander powder
- 1/2 tbsp – Turmeric powder
- 1 tbsp – Cumin powder
- 1 tbsp – Red chilly powder
- 1 tbsp – Garam masala powder
- 1/2 cup – Coriander leaves (garnishing)
- 1/2 tbsp – Sugar
- Salt to taste
- 2 tbsp – Lemon juice
- 4 tbsp – Tomato puree/ Fresh tomato puree
- 4 tbsp – Coconut milk (Optional)
- Water as required
Chickpeas – Chickpeas are high in protein and should be a part of your daily diet. Before using them in the recipe, they must be soaked for at least five to six hours.
Spinach Leaves – Fresh baby spinach was used here. Frozen spinach can also be used.
Garlic, Ginger & Onion – Chickpeas are subtly flavored with garlic and ginger chopped finely and, onions which add a savory, fragrant flavor. You can also use garlic powder to enhance the flavor of these tender chickpeas.
Tomato – I have used tomato puree or you can also use fresh tomatoes and grind them in a blender and make a puree. But readymade tomato puree adds a great taste to the curry. It is also possible to use canned tomatoes or crushed tomatoes.
Oil – Any cooking oil that is suitable for sautéing can be used.
Spices – As for dry spices, I have used turmeric, red chili powder, cumin powder, and garam masala powder.
Corriander leaves – I have used chopped coriander leaves finely chopped for garnishing. It also adds a great flavor to the curry.
Salt and Sugar – Adjust according to your taste.
Coconut Milk – It can be full-fat or low-fat. In the end, you can thicken the curry with coconut milk.
Check out the Instant Pot Chana Saag – Chickpea Spinach Curry Recipe Video :
How to make Instant Pot Chana Saag – Chickpea Spinach Curry Recipe step by step with photo:
- Soak the chickpeas in water, overnight for 6 to 12 hours approx. Take an instant pot, Saute mode on.
- When the display shows Hot.
- Add oil let it heat for 30 seconds. Add onion chopped and saute the onions with a spatula.
- Add chopped ginger and garlic.
- Saute till the raw smell goes away.
- Add green chilly chopped. Saute everything nicely till it’s slightly turning brown. Saute for 1 minute.
- Add coriander powder, cumin powder, turmeric powder, and red chilly powder. Saute everything nicely.
- Add tomato puree and mix well.
- Add overnight soaked chickpeas, water, salt according to taste, and a little sugar that’s optional.
- Add garam masala powder. Mix everything nicely.
- Close the instant pot lid. Turn the valve to sealing.
- Press Cancel then click the pressure cook mode. Cook for 25 minutes.
- After 25 minutes press Cancel. Before opening wait for 10 minutes for natural pressure release. With a wooden spatula turn the valve to vent. When the red plug goes down it’s safe to open the instant pot lid.
- Open the lid. and again turn on the saute mode.
- Add lemon juice, coconut milk and mix well.
- Add spinach leaves, mix well everything nicely and cook for 1 minute.
- You can garnish with coriander leaves chopped.
- Chana saag instant pot is ready to be served.
Important Suggestion To Keep In Mind
- As for variation add hearty vegetables such as carrots, sweet potatoes, bell peppers, squash, and green leafy vegetables such as kale, mustard green, instead of spinach, or a combination of all three.
- Alternatively, you can substitute 1.5 tablespoons of curry powder for the dry spices listed in this recipe.
- Mash chickpeas a bit if you want a thicker gravy.
- The lime juice can be substituted for the amchur (dry mango powder) if you do not have it.
- Coconut milk can be added at the end to thicken the curry.
- This curry can also be made with broccoli, cauliflower, carrots, bell peppers, or squash. If you are adding carrots and squash, pressure cook the chickpeas for 32 minutes before adding the veggies. Once the veggies are added, pressure cook for 3 minutes more.
- Kashmiri red chili powder can be reduced or skipped. Paprika can be substituted for Kashmiri Red Chili powder.
- In this curry, I used spinach, but even a blend of spinach, kale, or mustard greens would work. You can use whatever you like.
The sauce goes well over rice or with homemade naan if you want. While I usually prefer jasmine rice or basmati rice for this dish, the Chana Saag was so flavorful than plain white rice did the trick nicely.
Cook and store the curry for up to a week in an airtight container.
If you want to store it in the freezer, let the chickpea curry cool completely and then transfer it to small containers that can be stored in the freezer. In the freezer, the curry can be stored for up to three months once frozen.
Take the desired amount of the chickpea curry and let it thaw in the refrigerator overnight before serving.
Frequently Asked Questions
What is the spice content of chana saag?
You can make this recipe either hot or mild depending on what type of curry powder you use, but either way, the aromatic spices will be heady and delicious. Coconut milk adds the perfect amount of sweetness and creaminess to balance the warm spices perfectly.
Is it possible to substitute coconut milk?
Definitely. Replace the coconut milk with evaporated milk. I prefer coconut milk with curry powder now, so I went with that, and it makes this recipe vegan and vegetarian-friendly. Both ways taste great, though!Print
Note: A rough estimate of nutrition is provided.
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