Instant Pot Chickpea Curry with Spinach (Chana Saag)
This easy one-pot Spinach Chickpea Curry, also known as Chana Saag is a healthy vegan and gluten-free curry. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup Chickpeas (Chole/Garbanzo beans) (dry, see notes for using canned)
- 3 cup Water (for soaking )
- 1 tbsp Ghee or Oil ((use oil for vegan))
- 5 clove Garlic (minced )
- 1 inch Ginger (grated )
- 1.5 cup Onion (diced )
- 3/4 cup Tomato (chopped )
- 1.5 cup Water (for cooking )
- 3 cup Baby spinach (chopped )
- 1 tsp Kashmiri red chili powder
- 2 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Ground Cumin (Jeera powder)
- 1/2 tsp Garam Masala
- 1 tsp Salt
- 1 tsp Dry Mango powder (Amchur) (or lime juice )
- 1 tsp Cumin seeds (Jeera)
- 2 leaves Bay leaf (Tej Patta)
- 1 stick Cinnamon (Dalchini)
Instructions
- 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.
- 12
Heat oil in the pressure cooker on medium-high heat. Add whole spices, ginger, garlic and onions. Saute for about 3 minutes.
- 13
Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- 14
Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
- 15
If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.
- 16
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.
- 17
Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.