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.
Add 2 cups of water, stir everything together.
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.
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.