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chana saag instant pot
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4.47 from 43 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
Keyword: chana masala, chickpeas
Servings: 3
Calories: 73kcal


  • 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
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • 1 medium tomato diced
  • 1/3 cup water
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dry mango powder amchoor or 1 teaspoon lemon juice
  • 4-6 cups fresh baby spinach chopped


  • 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. 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


  • 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 extra 1/2 cup of water and pressure cook for 25 minutes followed by 10 minute natural pressure release. You can also make pot in pot brown rice when using soaked  chickpeas as they have 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.



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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