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Chana Saag – Chickpea and Spinach Curry
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 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.

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
  • 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 tbsp Lemon juice
  • 250 gms Dry Chickpeas 1 cup overnight soaked
  • 2 cup water
  1. Start the instant pot in SAUTE mode and heat the oil.
  2. Add asafetida, cumin seeds, green chili and ginger.
  3. Sauté for 30 seconds more and then add diced onion.
  4. Continue to sauté until onions are translucent.
  5. Now add tomatoes and continue to sauté until soft and mushy.
  6. Add all the spices except garam masala and lemon juice into the pot. Mix them well.
  7. Wash the chickpeas and add into the pot.
  8. Add 2 cups of water, stir everything together.

  9. Press CANCEL and close the instant pot lid with vent in sealing position.
  10. Set MANUAL or PRESSURE COOK mode for 30 minutes.
  11. Let the pressure release naturally (NR)

  12. When float valves pops down, open the lid and add chopped spinach.

  13. 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.

  14. Now switch off the IP, add garam masala and lemon juice.

  15. 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.