Instant Pot Chana Saag Chickpea Spinach Curry

One of the most well-known vegetarian components in Indian cuisine is chickpea, often known as chana. Chickpeas are incredibly nutrient-dense and high in protein and fiber, two of the most vital macronutrients for a healthy life and maintaining fitness. You may use chickpeas to prepare a range of recipes, from snacks to lunch and supper. Chole, pindi chana, and chana chaat are a few examples of such foods. Here is a recipe for a Chana Saag that is both healthy and delectable.

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 Indian Restaurants, spinach is often referred to as saag a lot of time. So today, I have used only spinach in this recipe, but feel free to use any available mixed greens. Each one has a distinct flavor.

Chickpea Spinach Curry Ingredients

Chickpeas: I have soaked dried chickpeas overnight and used them 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, minced garlic, and ginger. Tomato: Used 2 medium Roma tomatoes 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. I used cumin seeds and bay leaf for whole spices.

How to Make Chana Saag in Instant Pot

Firstly, Soak chickpeas (chole) for at least 4+ hours or overnight. Then, drain the water and keep it 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, garlic, and saute onions for 3-4 minutes or until 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 the lid away from you, add spinach and 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?

Serve the Chana Saag recipe with hot steamed rice, roti, or paratha. I like serving it with jeera rice or quinoa.

Storage Suggestions

Store: You can store leftover chana saag curry in an airtight container for up to 2-3 days in the refrigerator. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months. Reheat: Reheat spinach chickpea curry in a microwave or stovetop on medium heat until warm, and serve. If it’s frozen, thaw for a few hours on the kitchen top and then reheat.

Variations

Canned Chickpeas: “Pressure Cook/Manual” on High for 5 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking Chana saag with canned or cooked chickpeas. Adjust water appropriately, as it takes less water to cook canned chickpeas. Vegetables: You can add hearty veggies like carrots, sweet potatoes, bell pepper, and squash, green leafy veggies like kale, mustard green instead of spinach, or a mix of all three. Spices: If you don’t have the dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead. Thick Gravy: If you want a thicker gravy, you can mash chickpeas a bit using the back of your ladle after the pressure cooking cycle. Tanginess: If you do not have amchur (dry mango powder), replace it with 1 tablespoon of lime/lemon juice.

Tips

Ensure 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 scrape the pot with some liquid to prevent possible BURN notice.