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Instant Pot Chana Saag
A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.
Calories: 73 kcal
Pot in Pot Rice (Optional) **
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. The following step to cook pot in pot rice is optional Place a tall trivet. Add basmati rice, water, salt to a stainless steel pot. You can also 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.
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.
Using Dry Chickpeas **
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 .
Calories: 73 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 822 mg | Potassium: 282 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 3950 IU | Vitamin C: 13.9 mg | Calcium: 55 mg | Iron: 1.8 mg