Chana Saag – Chickpea and Spinach Curry

5 from 9 votes

Chana Saag – Chickpea and Spinach Curry

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.

Prep Time10

Cook Time30

Soaking Time6

Total Time40

Course: Main Course, Side Dish, Soup

Cuisine: Indian, Pujabi

Keyword: Chana Saag, Chickpea and Spinach Curry, Chickpea Spinach Curry, Chole Palak

Servings: people

Calories: 307kcal

Author: Rupali Agarwal

Equipment

Instant Pot or pressure cooker

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 chilies adjust as per your spice level, chopped
1 tablespoon Lemon juice

Protein/Pantry

250 gms Dry Chickpeas 1 cup overnight soaked
2 cup water

Spices

1 tablespoon Ghee oil
⅛ teaspoon Asafetida hing
1 teaspoon Cumin seeds /jeera
1 teaspoon Salt namak
1 teaspoon Turmeric powder /haldi
½ teaspoon Red chili powder laal mirch
1 tablespoon Coriander powder dhaniya powder
¼ teaspoon 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.
Add 2 cups of water, stir everything together.
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.

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