Chana Saag
Chana Saag is a delicious one-pot Indian curry. Learn how to make chana saag in an instant pot in a few simple steps.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup tomato, chopped
- 1 tablespoon garlic cloves
- 1 tablespoon ginger, chopped
- 4 Kashmiri red chilies
- 1/4 Cup hot water
- 1 1/4 Cup dried chickpeas (kabuli chana)
- 1/8 Cup refined oil
- 4 green cardamom (elaichi)
- 1 black cardamom (badi elaichi)
- 1 bay leaf
- 1 teaspoon cumin seeds (jeera)
- 1/2 Cup onion, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 1/2 teaspoon salt or to taste
- 1 1/4 Cup water
- 1/4 Cup coconut milk
- 1 teaspoon Garam Masala ((see recipe))
- 2 Cup spinach leaves (palak)
Instructions
- 1
Soak dried chickpeas for 5 - 6 hours in 2 cups of water. Skip this step if you are using canned or pre cooked chickpeas.
- 2
Make a smooth blend or paste of fresh tomato, ginger, garlic, and dried red chilies using hot water. Keep it aside.
- 3
Set the SAUTE mode of the instant pot for 5 minutes.
- 4
Add oil to the inner pot. Once hot, add cardamom, bay leaf, and cumin. Saute for 40 - 50 seconds to release their aroma.
- 5
Add chopped onion, and fry till light golden.
- 6
Add the tomato paste prepared earlier, red chili powder, turmeric, corriander powder, and salt. Saute the masala for 3 - 4 minutes.
- 7
Add soaked chana (chickpeas) and 1 1/4 Cups of water. Stir to combine. Close the lid of the instant pot. PRESSURE COOK for 20 minutes.
- 8
Release the steam manually. Check chickpeas for doneness. Add garam masala, coconut milk, and spinach leaves. Stir to combine. Set the SAUTE Mode for 5 minutes to simmer the curry. Taste and if required, add more salt.
- 9
Serve chana saag with rice.