Chana Saag – A vegetarian, chickpeas and spinach curry cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.
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. Cooked in no time, this Chana Saag is packed with protein, fiber, vitamins and minerals. Here is a link to my original stovetop Chana Saag recipe.
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, that is so much better cooked 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 not surprised to see how flavorful and easy Chana Saag recipe was in the pressure cooker.
Check out the nutrition label for the chana saag calories and key nutrients in it!
Usually I soak dried chickpeas overnight and cook them for 25 mins in my instant pot. There are many days when I forget to soak my chickpeas and the organic canned chickpeas have come in handy. Note: Instant Pot manual does have cooking times for unsoaked chickpeas but I was not too happy with that outcome. I am yet to try the slow cooker option on the Instant Pot! I bet Chana Saag in slow cooker mode would be perfect, just stir in the spinach, garam masala and aamchur in the end.
I love using homemade ghee in my recipes but if you are looking for to make your chana saag vegan, use your usual cooking oil instead and it will still be as delish!
So in this video I am using canned chickpeas that need 4 mins of Manual(Hi) cook time. Pre-soaked chickpeas cook well in 25 mins of Manual(Hi) Cook time. A sprinkle of homemade garam masala gives a perfect warmth to this dish and the tangy flavors from dry mango powder compliments all the spices well.
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- 1 15 oz canned chickpeas rinsed and drained, or or 2 cups soaked chickpeas (1 cup dry, soaked overnight)
- 4-6 cups fresh baby spinach chopped
- 1 medium tomato diced
- 1 small onion chopped fine
- 1/2 teaspoon ground turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder amchoor or 1 teaspoon lemon juice
- 1 tablespoon ghee or oil for vegan
- 1 teaspoon salt
- 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 1/3 cup of water and chickpeas. Mix well.
- Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins. (If using pre-soaked chickpeas cook for 25 mins)
- Quick release the pressure or if you have time Natural Release is fine too. Open IP lid and set 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 Naan
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.