Chickpeas and Spinach Curry (Chana Saag) recipe in an onion tomato sauce cooked with Indian spices, it's tasty and so easy to make in Instant Pot pressure cooker. Vegan and Gluten-free. Enjoy it with a bowl of basmati rice, quinoa, naan, or roti.
What is Chana Saag?
Chana refers to chickpeas in Hindi and Saag refers to a combination of mixed greens which can include palak (spinach), methi (fenugreek), bathua (goosefoot), sarson (mustard greens) etc., but are not always limited to spinach.
However in the Indian Restaurants a lot of time only spinach is also referred to as saag. Today I have used only spinach in this recipe, but feel free to use any mixed greens that is available. Each one has a distinct flavour.
Looking for more Indian Chickpea recipes? Chole/Chickpeas Biyani, Beetroot Chickpea Stir Fry, Chole Paratha, Kadala Curry (Brown Chickpeas in Coconut curry)
Ingredients
- Chickpeas: Have soaked dried chickpeas overnight and used in the recipe. However you can also use canned chickpeas.
- Palak: I have used fresh baby spinach. You may also use frozen spinach.
- Onion, garlic, and ginger: I have used finely chopped onions and minced garlic, and ginger.
- Tomato: Used 2 medium Roma tomato and pureed in a blender. Alternately, you can also use canned tomato sauce or crushed tomatoes.
- Oil: use any cooking oil suitable for sautéing.
- Spices: I have used turmeric, red chili powder, coriander powder, and garam masala as dry spices. Used cumin seeds and bay leaf for whole spices.
How to Make Chickpea Spinach Curry in Instant Pot
Firstly, Soak chickpeas (chole) for at least 4+ hours or overnight. Drain water and keep aside.
Press SAUTE on Instant Pot. Add oil, once it's hot add cumin seeds, bay leaf and let the cumin splutter.
Then add onions, minced ginger, and garlic and saute until onions for 3-4 minutes or till they turn light brown.
Next add tomato puree and the spices like red chili powder, turmeric powder, coriander powder, garam masala, and cook for 2 minutes.
Lastly add soaked chickpeas, water, and salt. Stir well.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35 minutes. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
Remove lid away from you, add spinach, amchur powder, and give a quick stir. Turn on the Saute again and boil for 2 minutes till the spinach wilts.
Instant Pot Chana Saag recipe is ready, serve with hot rice, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
Follow the steps from the instant pot instructions. Give 6-7 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
What can I serve with Chana Saag?
Chana Saag recipe is served with hot steamed rice, roti or paratha. I personally like serving with Jeera rice, or Quinoa.
Spinach and Chickpea Curry Variations
- You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale, mustard green instead of spinach, or mix of all three.
- If you don't have dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
- Want thicker gravy? then you can mash chickpeas a bit with your ladle.
- If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice.
Tips
Make sure to deglaze the bottom of the pot with the juice from the tomatoes. There are chances of onion and ginger garlic bits sticking to the bottom so gently scraping the pot with some liquid to prevent possible BURN notice.
Recipe FAQs
Absolutely! Canned chickpeas work really well in the recipe and there is no difference in flavor as well. However using dry chickpeas is healthier, contains less sodium, no preservatives and they are cheaper. Drain the canned chickpeas and rinse them before using.
For canned chana saag PRESSURE COOK/MANUAL for 5 minutes (HIGH PRESSURE) in the Instant pot ( 2 whistles if using an Indian stovetop pressure cooker) and then add the spinach. Reduce the amount of water while cooking accordingly.
Which greens can be used beside spinach in this recipe?
You can use either kale, mustard greens or mix of all 3.
How to cook Chickpeas in Instant Pot without soaking? What if i forget?
Ideally, you want to soak chickpeas for 4+ hours or overnight, which makes them absorb water and will cook faster. If you forget, cook them in the instant pot for longer, about 50 minutes at High Pressure.
Another trick is to soak the chickpeas in hot water for at least an hour. Then use them in the recipe. Depending on how old the chickpeas are cooking time may vary.
The amount of water listed in my recipe is what’s needed for soaked chickpeas. Dried chickpeas absorb a lot of water so if you don’t soak them in advance, the proportion of chickpeas to water will not be correct.
Will the cooking time change if I half or double the quantity in Instant
Pot?
No, cooking time will remain the same if you half or double the quantity.
Can I freeze Indian Chickpea and Spinach Curry?
You sure can! Separate it into freezer containers with some rice and pop them in your freezer for a quick and easy meal. You can thaw and reheat before serving.
More Vegan Instant Pot Curry recipes
- Rajma Masala
- Chana Masala
- Black Eye Pea Curry(Lobia curry)
- Lauki(Bottle gourd) Sabji
- Whole green moong dal
- Green Lentil Soup
Instant Pot Chickpea Curry with Spinach (Chana Saag)
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 1 cup dry chickpeas (chole/garbanzo beans) soaked overnight
- 3 cups water for soaking
- 2 tablespoons oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 tablespoon ginger and garlic minced
- 1.5 cups onion finely chopped
- 1 cup tomato puree
- 1.5 cups water
- salt to taste
- 4 cups spinach (palak)
- 1 teaspoon amchur (or lime juice)
Dry Spices
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
Instructions
- Soak chole (chickpeas) for at least 4+ hours or overnight. Drain water and keep aside.
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil, once it's hot add cumin seeds, bay leaf and let the cumin splutter.
- Then add onions, minced ginger and garlic and saute until onions for 3-4 minutes or till they turn light brown.
- Next add tomato puree and the spices like red chilli powder, turmeric powder, coriander powder, garam masala and cook for 2 minutes.
- Lastly add soaked chickpeas, water and salt. Stir well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35 minutes. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- Remove lid away from you, add spinach, amchur powder, and give a quick stir. Turn on the Saute again and boil for 2 minutes till the spinach wilts.
- Chana Saag is ready, serve with hot rice, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
- Follow the steps from the instant pot instructions. Give 6-7 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Notes
Spinach and Chickpea Curry Variations
- You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale, mustard green instead of spinach, or a mix of all three.
- If you don't have dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
- If you want thicker gravy you can mash chickpeas a bit.
- If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice.
Nutrition
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