Instant Pot Chana Saag

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.

Cooked in under 30 minutes, using few basic ingredients, this Instant Pot Chana Saag is packed with protein, fiber, vitamins, and minerals. 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-like Chana Masala, this chana saag dish is a staple for weeknight meals and also a good make-ahead dish for pot lucks and dinner parties.

Since I started cooking in the Instant Pot, I am attempting many of my stove stop dishes in it. I have to agree that there are a few recipes like my Pineapple Sheera, which is so much better-cooked on the stovetop. Then there are many others like the Spinach Daal, Dum Aloo, and Palak Paneer that are SO effortless and flavorful in the Instant Pot. It saves time and I do not need to stand around the stove too long.

I was thrilled to see how flavorful and easy my stove-top Chana Saag recipe was in the pressure cooker!

Saag

So what is saag? 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.

Variations

• You can make pot in pot white rice along with chana saag when using canned chickpeas. Add 1 cup basmati rice, 1.5 cups of water, 1 teaspoon of salt in a stainless steel pot and place over the tall trivet.
• If using pre-soaked chickpeas, add an extra ½ cup of water and pressure cook for 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 brown rice, 1.5 cups of water in a stainless steel pot, and place over the tall trivet.
• 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.

Instructions

Here are the easy steps to make healthy and tasty Instant Pot Chana Saag:

Set the Instant Pot to Saute mode and add ghee and onions. Cook for 2 minutes or until the onions become translucent. Add ginger, garlic, ground cumin, turmeric, red chili powder, and salt (photos 1 – 2).

Stir the spices. Add tomatoes and the chickpeas (photos 3 – 4).

Add ⅓ cup of water and mix well.

Optional Step to make Pot in pot rice: Add 1 cup basmati rice, 1.5 cups water, and 1 teaspoon salt to a stainless steel pot. You can also add ½ teaspoon of cumin seeds and 1 bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it (photos 5 – 6).

Close the Instant Pot lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Note if you are just cooking chickpeas without the pot in pot rice you can also quick-release at this point. Carefully take out the rice pot and the trivet. Add amchur powder (or lemon juice) & garam masala (photos 7 – 8).

Add spinach and set the Instant Pot to saute mode. Cook for 2 minutes or just until the spinach starts to cook down. Turn the Instant Pot off to avoid overcooking the spinach (photos 9 – 10).

Serving

Serve with warm pita bread, naan, or homemade parathas. 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!

Storing

Chana saag can be refrigerated for 5 days. 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. 

Did you enjoy this protein-packed vegetarian curry? Here are some more vegetarian recipes to try:

• Daal Makhani – Copy cat Madras Lentils recipe
• Spinach Dal & Rice – Creamy lentils with rice cooked pot in pot 
• Chana Masala – A classic restaurant fav dish 
• Curried Black-eyed peas – Easy Instant Pot Recipe 
• Creamy Dill Lentils – Best way to enjoy dill with lots of garlic

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4.54 from 54 votes

Chana Saag – Instant Pot

A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Entree

Cuisine: Indian

Servings: 3

Calories: 73kcal

Author: Archana Mundhe

Ingredients

• ▢ 1 15 oz canned chickpeas rinsed and drained, or or 2 cups soaked chickpeas (1 cup dry, soaked overnight)
• ▢ 1 tablespoon ghee or oil for vegan
• ▢ 1 small onion chopped fine
• ▢ 1 teaspoon ginger grated
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground turmeric
• ▢ 1 teaspoon kashmiri red chilli 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

Instructions

• Turn Instant Pot to saute mode. Once the 'hot' sign displays, add ghee. Add onions and mix well. Cook for 2 mins with a glass lid on.
• Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Cook for 30 secs.
• Add tomatoes and mix everything together. Add water and chickpeas. Mix well.
• Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes. (If using pre-soaked chickpeas cook for 25 mins)
• Quick-release the pressure or if you have time Natural Release is fine 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 mins. Serve hot with Rice or Parathas. For low carb option serve with cauliflower rice.

Video

Notes

Variations

• To make vegan Chana Saag, simply substitute ghee with oil.
• You can make pot in pot white rice along with chana saag when using canned chickpeas. Add 1 cup basmati rice, 1.5 cups of water, 1 teaspoon of salt in a stainless steel pot and place over the tall trivet.
• If using pre-soaked chickpeas, add an extra ½ cup of water and pressure cook for 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 brown rice, 1.5 cups of water in a stainless steel pot, and place over the tall trivet.
• Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.

Nutrition

Calories: 73kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 822mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3950IU | Vitamin C: 13.9mg | Calcium: 55mg | Iron: 1.8mg

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