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chana saag instant pot
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4.53 from 55 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

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
  • 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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