Chana Saag is a vegetarian chickpea curry cooked with greens in a tangy onion-tomato-based sauce that is perfectly spiced with turmeric, cumin seeds, and garam masala. In this Instant Pot recipe, I am also sharing how to cook pot-in-pot rice along with chickpeas. A perfect weeknight gluten-free meal that can be easily made vegan!
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Cooked in under 30 minutes, using a few basic ingredients, this Instant Pot Chana Saag makes for a hearty meal. A sprinkle of homemade garam masala gives perfect warmth to this dish and the tangy flavors from dry mango powder round up the flavors really well.
In addition to the restaurant-style Chana Masala, this chana saag dish is a staple for weeknight meals and also a good make-ahead dish for potlucks and dinner parties.
Since I started cooking in the Instant Pot, I am attempting many of my stove-top dishes in it. I love that classic Indian vegetarian dishes such as Spinach Daal, Dum Aloo, and Palak Paneer that are so quick and effortless in the Instant Pot. And now I am excited to share my stove-top Chana Saag recipe Using the Instant Pot!
Why I love making Chana Saag in the Instant Pot
✔️ Hands-free recipe that is ready in 30 minutes
✔️ You can make it with canned or dried chickpeas by simply increasing the cooking time
✔️ Make pot-in-pot rice at the same time for a complete meal
Ingredients You'll Need
- Chickpeas - I am using canned chickpeas in this recipe but you can use dry chickpeas instead. Please see my notes in the recipe card below for tips on using dried chickpeas.
- Greens - Saag refers to leafy green vegetables like mustard greens, collard greens, and spinach. Since spinach is more readily available, that is my go-to green for this recipe. But you can also use other leafy greens such as mustard greens, beet leaves, swiss chard, or kale.
- Tomatoes - Diced fresh tomatoes or canned tomatoes with liquids work well.
- Ginger and Garlic Paste - I prefer using homemade ginger and garlic paste although storebought ones work equally well too.
- Spices - Garam Masala, Mild Kashmiri Red Chili, and Turmeric are all that you will need. If you do not have dry mango powder, simply squeeze some fresh lemon in the end.
Easy steps to make Instant Pot Chana Saag
Serving Chana Saag
Serve with roti, homemade parathas or fluffy warm pita bread. For gluten-free options, serve with basmati rice or brown rice. Cooling beetroot raita pairs really well with the spicy flavors of this curry. And don't forget to make the refreshing mango lassi that the kids and adults will love!
Substitutes and Variations
- I love to cook pot- in-pot rice along with chana saag when using canned chickpeas. The cook time for canned chickpeas and rice is the same making it a great option for a whole meal. Add 1 cup basmati rice, 1.5 cups of water, and 1 teaspoon of salt to a stainless steel pot and place over the tall trivet
- Prefer using dry chickpeas? Go ahead and soak them in water overnight. When cooking add an extra half a cup of water and increase the pressure cooking time to 25 minutes followed by a 10-minute natural pressure release. You can make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup brown rice, and 1.5 cups of water to a stainless steel pot, and place over the tall trivet
- To make Vegan Chana Saag, simply substitute ghee with neutral cooking oil
- Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves
Storing
Chana saag can be refrigerated for 5 days making it a perfect make ahead curry. For longer shelf life, freeze it. To reheat simply allow it to thaw and then reheat it in the microwave or stovetop in a pan.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Chana Saag
Recipe Video
Ingredients
- 1 15 oz canned chickpeas rinsed and drained, **
- 1 tablespoon ghee or oil for vegan
- 1 small yellow onion finely diced
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder or paprika
- 1 teaspoon kosher salt
- 1 medium tomato diced
- ⅓ cup water **
- ½ teaspoon garam masala
- ½ teaspoon aamchoor powder dry mango powder or 1 tablespoon lemon juice
- 4-6 cups fresh baby spinach chopped
Pot in Pot Rice (Optional) **
- 1 cup Basmati Rice rinsed and drained
- 1½ cups water
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1 bay leaf
Instructions
- Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.
- Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.
- Add tomatoes and mix everything together. Add chickpeas and water. Mix well.
- This is an optional step to cook pot-in-pot rice: Add basmati rice, water, and salt to a stainless steel pot. Add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it.
- Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.
- Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.
- Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.
- Serve hot with rice or Parathas.
Notes
- To make vegan Chana Saag, simply substitute ghee with oil.
- Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
- For low carb options serve with cauliflower rice.
- Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
- Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
- You can also make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a stainless steel pot, and place over the tall trivet.
Nutrition
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Pallavi K says
Hi Archana,,
This recipe looks delicious! Planning to make it tomorrow! However, I feel that the canned garbanzo beans/ dried garbanzo conversion is off. 1 1/2 cups dry garbanzo beans will yield almost 2 cans (in my humble opinion)
should I use only 3/4 cup dry garbanzo beans, or more?
Thank you!!
Archana says
Sure you can use 3/4th cup of dry chickpeas.
T says
If doubling the recipe, does the liquid need to be doubled as well?
Archana says
yes, since this recipe has a little bit of sauce.
Haliza says
Another excellent recipe. So easy with the instant pot! Made it and it’s very tasty. I used canned tomato do it was a bit sour already and I omitted the amchoor powder ( my husband does like things too sour). Thank you!
Savi says
Easy to follow steps and excellent recipe! Thanks Archana , it came out delicious! Love all your recipes
Melissa Dhillon says
This is one of my favourite recipes on your site. It’s become a family favourite. And the flavours are bang on.
Shilpa says
I made this recipe of yours for dinner tonight and it was super easy and very simple to make. It was so delicious and cant wait try your other recipes.
100 % husband and kids approved. Thank you
Michelle says
Hello Archana.
This was great. Can I use frozen spinach? If so should I add it before pressure cooking and extend the cooking time?
Thanks!
Archana says
Yes! Same cook time with frozen spinach. As it wilts really fast. You may want to squeeze out excess moisture before adding
Danny says
Hi. I do not own an Instant Pot and do not intend to buy one. That said, I find would love to try this recipe. How should I go about converting this recipe for regular stove top cooking?
Archana says
I have a stove top version of this recipe - https://ministryofcurry.com/chana-saag-chickpeas-and-spinach/
Jen says
Phenomenal recipe! I added carrots to the recipe and it gave it a nice flavor. I’m going to try some of your other recipes.
Mala says
Hi the taste is excellent. But my chickpeas came out hard, not soft. I followed the timings in your recipe for pre soaked chickpeas. Any tips?
Archana says
Use filtered water. Also, organic chickpeas or older chickpeas can take an extra 5 to 10 mins to pressure cooking.
Lauren says
Made this tonight! It was so delicious. I added a splash of full fat coconut milk at the end too!
Jen says
Made this tonight and wished I had the foresight to double the recipe! This was absolutely amazing, flavors were perfect. Hubby took a very large serving but cleaned his plate.
Archana says
Yay! I am so glad you both enjoyed it.
Kavi K says
Made this for dinner last night and it was so devious and easy. First time trying pot-in-pot and amazed at how perfect the rice came out! New to Instapot cooking and your instructions make it so easy!
Archana says
Thank you! Hope you will try more Instant Pot recipes from the site.
Maureen Simpson says
A great recipe. I did it in a regular pressure cooker. It was very simple and straight forward and yummy! I was thinking of other veg I might try instead of spinach. I thought kale might be quite nice. Any suggestions? Thank you for so many lovely recipes.
Archana says
Thank you! Kale, mustard greens or swiss chard would great in this recipe.
Lori says
This was delicious! I used 1 cup of dried chickpeas - boiled for 2 minutes then soaked for a few hours. Cooked under high pressure for 14 minutes with 5 min natural relief. Used a can of fire roasted tomatoes an just under a cup of water. Also used 1/2 chili powder-1/2 smoked paprika and 1/2t tamarind concentrate and a squeeze of lime on the finished product. Made the rice separately (too chicken to try pot in pot).
Archana says
Love it! Thank you for sharing your feedback.
Heather says
Sooooo delicious! I served it with rotis instead of rice, and it was such a perfect dinner - filling and healthy! My husband said he doesn't usually like chickpeas a lot, but these had a really good texture (not too soft and not grainy). This is going into our weeknight rotation! Thank you!
Eugenia Marinou says
Sorry I am confused. How long is one to use the IP for? The old recipe without the rice was clearer to follow. Help please!!
Archana Mundhe says
I agree the instructions got a bit confusing there. I have updated the recipe and I hope its more clear now. Basically you need 4 minutes of pressure cooking time for canned chickpeas.
Taylor says
So yum and easy!
Melinda says
Love this instant pot version.
Archana Mundhe says
Thank you Melinda! Instant Pot does make this recipe somewhat hands-off and quicker. I am glad you enjoyed it.
Gopal says
I made this last night and turned out great. I doubled the recipe and added some serrano chiles for heat.
Can you take a look at the nutrition review? I think this is a healthy recipe but with all the ingredients, it's hard to believe it's only around 70 calories. Also, with the chickpeas and spinach, there has to be more than 1 g protein and 1 g fiber.
Archana Mundhe says
Hi Gopal, Thank you so much for trying the recipe and for sharing your tweaks. I love the idea of adding serrano chiles for extra heat.And thank you for pointing that out, you’re absolutely right. I took another look at the nutrition calculation and realized the chickpeas needed to be updated to 15 oz (1 can), which makes a big difference. I’ve corrected that. Also, just a quick note that the nutrition information includes the basmati rice served with the dish.