Instant Pot Chana Saag
A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15 oz canned chickpeas (rinsed and drained, **)
- 1 tablespoon ghee (or oil for vegan)
- 1 small yellow onion (finely diced )
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder (or paprika )
- 1 teaspoon kosher salt
- 1 medium tomato (diced)
- ⅓ cup water (**)
- ½ teaspoon garam masala
- ½ teaspoon aamchoor powder (dry mango powder or 1 tablespoon lemon juice)
- 4-6 cups fresh baby spinach (chopped)
- 1 cup Basmati Rice (rinsed and drained)
- 1½ cups water
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1 bay leaf
Instructions
- 1
Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.
- 2
Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.
- 3
Add tomatoes and mix everything together. Add chickpeas and water. Mix well.
- 4
This is an optional step to cook pot-in-pot rice: Add basmati rice, water, and salt to a stainless steel pot. Add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it.
- 5
Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.
- 6
Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.
- 7
Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.
- 8
Serve hot with rice or Parathas.