Chana Saag – Chickpea and Spinach Curry Everyday Recipes Instant Pot Recipes Main Course Soups and Stews Rupali Agarwal Share41TweetPin26YumWhatsAppShare67 SharesJump to Recipe Print Recipe Easy Instant pot recipe for Chickpea and Spinach Curry, also know as Chana Saag, that is great for a light and healthy everyday family meals. This gluten free, vegan and soy free recipe only needs very basic and simple ingredients. This recipe was also a part of menu prepared in EYP Culinary Experience. What is ‘Chana Saag‘? ‘Chana’ is a Hindi language word for Chickpea or Garbanzo beans. ‘Saag’, in Hindi, refers to any greens. This chana saag recipe is a great way to use your bag full of any greens. This time I have used Spinach, hence also calling this recipe Chickpea and Spinach curry. I have also used Kale in past, with great taste that s loved by the whole family. Inexpensive Healthy Vegan Ingredients for Chana Saag Chickpea is one of the healthiest food full of good carbs, healthy protein and fiber. Chickpeas are available all year round in grocery stores in dried beans version or boiled canned version. For this chickpea and spinach curry recipe does not need any special spices or other ingredients. Just need some greens and basic Indian spices like coriander, red chili powder (Cayenne pepper) , turmeric powder and garam masala that are easily available in all grocery stores around the world or online. Chana Saag Recipe for Busy Families This chana saag recipe is a quick day-to-day weeknight recipe for busy schedule. Amritsari Punjabi chole recipe is great for festive occasions or special events, but for everyday family meal, a lighter recipe incorporating some greens is needed. Most convenient part of this recipe is that you can set your Instant pot in the night and hot meal will be ready for you in the morning to pack for lunch. Or set you instant pot in 10 minutes in the morning and a hot meal will be waiting for you at home after a busy and tiring day. To set up the instant pot, just saute the onion tomato base, add spice and add (soaked or dry) chickpeas. Soaking Dried Chickpeas – Instant Pot Delay Timer Setting When cooking the dry beans, it is important to separate debris or foreign objects before use. Chickpeas need to be soaked at least 6-8 hours in cold water before cooking to obtain the right texture of the beans. If you are in hurry or lack enough time, you can also soak in hot water for 4 -5 hrs. Keep changing the hot water as the water cools down to maintain the temperature. After soaking, discard the soaked water and cook in fresh water in a pressure cooker. When cooking with a delay timer in instant pot, the chickpeas will get soaked during the delay duration. Make sure to set at least 6 hours of delay cooking or longer. Accompaniments for Chickpea and Spinach Curry Chana Saag goes very well with staple grains like white basmati rice, brown rice and quinoa. You can also have it with roti, paratha, naan or other flat breads. It can be relished as soup also. Depending on the grain, you may also use pot-in-pot option for cooking at the same time in instant pot. If you are using dry chickpeas then you can cook brown rice at the same time and if you are using canned chickpeas then you can cook white rice or quinoa at the same time with pot-in-pot method. Chana Saag Ingredients Produce Spinach/Palak: 3 cups/150 gms, choppedTomato: 3 medium size/300 gms, dicedOnion: 1 medium size/150 gms, dicedGinger: ½ inch/10 gms, minced/gratedGreen chili: 2-3 (adjust as per your spice level), choppedLemon juice: 1 tbs Protein/Pantry Dry Chickpeas: 1 cup/250 gms, overnight soaked Spices Ghee/oil: 1 tbsAsafoetida/Hing: 1/8 tspCumin seeds/Jeera: 1 tspSalt/Namak: 1 tspTurmeric powder/Haldi: 1 tspRed chili powder/Laal mirch: ½ tspCoriander powder/ Dhaniya powder: 1 tbsGaram masala: ¼ tsp Chickpea and Spinach Curry Method Start the instant pot in SAUTE mode and heat the oil.Add asafetida, cumin seeds, green chili and ginger. Sauté for 30 seconds more and then add diced onion.Continue to sauté until onions are translucent.Now add tomatoes and continue to sauté until soft and mushy.Add all the spices except garam masala and lemon juice into the pot. Mix them well.Wash the soaked chickpeas and add into the pot. Press CANCEL and close the instant pot lid with vent in sealing position. Set MANUAL or PRESSURE COOK mode for 30 minutes. Let the pressure release naturally (NR)When float valves pops down, open the lid and add chopped spinach. Set SAUTE mode again, and let it simmer for approximately for 2 minutes or until the curry starts boiling and spinach is mixed with the chickpeas.Now switch off the IP, add garam masala and lemon juice.Chickpeas-spinach curry ready to be served. “For pleasure has no relish unless we share it.” ― Virginia Woolf, The Common Reader If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster. Other Chickpea Recipes on Enhance Your Palate: Falafel burger patties and roundelsAmritsari Punjabi Chole BhatureChickpeas Vegetable Barley SoupMint Quinoa PulaoFalafel Other Everyday Light and Easy Recipes on Enhance Your Palate: Aloo Shimla Mirch – Bell Pepper Potatoes Stir-FryAvocado Spinach ChapatiPerfect Steamed Rice RecipePalak Dal – Spinach Lentil SoupMatar PaneerCucumber Raita – Greek Yogurt with Cucumber 5 from 4 votes Print Chana Saag – Chickpea and Spinach Curry Prep Time 10 mins Cook Time 30 mins Soaking Time 6 hrs Total Time 40 mins Easy Instant pot recipe forChickpea and Spinach Curry, also know as Chana Saag, that is great for a light andhealthy everyday family meals. This gluten free, vegan and soy free recipe onlyneeds very basic and simple ingredients. Course: Main Course, Side Dish, Soup Cuisine: Indian, Pujabi Keyword: Chana Saag, Chickpea and Spinach Curry, Chickpea Spinach Curry, Chole Palak Servings: 4 people Calories: 307 kcal Author: Rupali Agarwal Ingredients Ingredients Produce 150 gms Spinach Palak 3 cup chopped 300 gms Tomato 3 medium size diced 150 gms Onion 1 medium size diced 10 gms Ginger ½ inch piece minced/grated 2 gms Green chili adjust as per your spice level, chopped 1 tbsp Lemon juice Protein/Pantry 250 gms Dry Chickpeas 1 cup overnight soaked Spices 1 tbsp Ghee oil 1/8 tsp Asafetida hing 1 tsp Cumin seeds /jeera 1 tsp Salt namak 1 tsp Turmeric powder /haldi 1/2 tsp Red chili powder laal mirch 1 tbsp Coriander powder dhaniya powder 1/4 tsp Garam masala Instructions Start the instant pot in SAUTE mode and heat the oil. Add asafetida, cumin seeds, green chili and ginger. Sauté for 30 seconds more and then add diced onion. Continue to sauté until onions are translucent. Now add tomatoes and continue to sauté until soft and mushy. Add all the spices except garam masala and lemon juice into the pot. Mix them well. Wash the chickpeas and add into the pot. Press CANCEL and close the instant pot lid with vent in sealing position. Set MANUAL or PRESSURE COOK mode for 30 minutes. Let the pressure release naturally (NR) When float valves pops down, open the lid and add chopped spinach. Set SAUTE mode again, and let it simmer for approximately for 2 minutes or until the curry starts boiling and spinach is mixed with the chickpeas. Now switch off the IP, add garam masala and lemon juice. Chickpeas-spinach curry ready to be served. Recipe Notes Soaking Dried Chickpeas – Instant Pot Delay Timer Setting When cooking the dry beans, it is important to separate debris or foreign objects before use. Chickpeas need to be soaked at least 6-8 hours in cold water before cooking to obtain the right texture of the beans. If you are in hurry or lack enough time, you can also soak in hot water for 4 -5 hrs. Keep changing the hot water as the water cools down to maintain the temperature. After soaking, discard the soaked water and cook in fresh water in a pressure cooker. When cooking with a delay timer in instant pot, the chickpeas will get soaked during the delay duration. Make sure to set atleast 6 hours of delay cooking or longer. Nutrition Facts Chana Saag – Chickpea and Spinach Curry Amount Per Serving Calories 307 Calories from Fat 72 % Daily Value* Fat 8g12%Saturated Fat 2g13%Cholesterol 9mg3%Sodium 640mg28%Potassium 1042mg30%Carbohydrates 47g16%Fiber 13g54%Sugar 10g11%Protein 14g28% Vitamin A 4310IU86%Vitamin C 30.1mg36%Calcium 129mg13%Iron 6mg33% * Percent Daily Values are based on a 2000 calorie diet.
Hi, Yummy recipe. What is the cooking instructions if using a pan on the stove? Thanks. Delanii Reply
Hey Delanii, Thank you for liking the recipe. If you are cooking on a stove top and using dried and soaked channa, then channa would still need to be pressure cooked using conventional stove top pressure cooker before adding to the onion tomato masala. Only other way to avoid pressure cooking is to use canned chickpeas. Folow the recipe as usual to make masala in a wok (kadai) or other wide open pan and add boiled/canned chickpeas once masala is sauted. Let it simmer for few minutes with masala and finish it by adding chopped spinach, garam masala and lemon juice. Hope this helps! Good Luck! Rupali Agarwal Reply
Exceptional in taste, health and ease of cooking. I used a can of organic diced tomatoes since I didn’t have fresh. The seasonings are a perfect balance of heat, depth and even tang with the fresh lemon juice. I’ll make this often! Reply