Description
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.
Ingredients
Units
Scale
- 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
Instructions
- Soak the chickpeas in water, overnight for 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 ginger paste, garlic paste.
- 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, overnight soaked chickpeas, water, salt according to taste, and sugar. 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.
- 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 on the saute mode.
- Add lemon juice, garam masala powder, coconut milk, and chopped 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
[equipments]Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant-Pot
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 198Kcal
- Sugar: 7g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g