Instant Pot Chickpea Curry With Spinach Chana Saag Recipes
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!
Provided by Meeta Arora
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
- Set the Instant Pot on sauté mode and let it heat.
- Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
- Now add the onions, garlic, ginger and sauté them for about 3 minutes.
- 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.
- Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
- Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
- 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.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
- 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.
- Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.
Nutrition Facts : Calories 288 kcal, Carbohydrate 45 g, Protein 13 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 669 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
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