Instant Pot Chickpea Curry with Spinach also known as Chana Saag, is a healthy vegan and gluten-free curry. This easy one-pot curry is made with chickpeas and spinach in a sauce made of onions, tomatoes, ginger, garlic, and aromatic spices. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!
Here is the quick recipe for Instant Pot Chickpea Curry with Spinach:
Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr
Servings: 4 | Calories: 288kcal
Equipment
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Instant Pot/Pressure Cooker
Ingredients
- 1cup Chickpeas (Chole/Garbanzo beans)
- 3cups Water for soaking
- 1tablespoon Ghee or Oil (use oil for vegan)
- 5 cloves Garlic minced
- 1 inch Ginger grated
- 1.5 cups Onion diced
- 3/4 cup Tomato chopped
- 1.5 cups Water for cooking
- 3 cups Baby spinach chopped
Spices
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 teaspoon Dry Mango powder (Amchur) or lime juice
Whole spices (optional)
- 1 teaspoon Cumin seeds (Jeera)
- 2 leaves Bay leaf (Tej Patta)
- 1 stick Cinnamon (Dalchini)
Instructions
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Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
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Set the Instant Pot on sauté mode and let it heat.
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Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
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Now add the onions, garlic, and ginger and sauté them for about 3 minutes.
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When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for a couple of minutes.
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Drain the soaked chickpeas and add them to the Instant Pot. Add the required water for cooking and give it a stir.
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Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in the sealing position.
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When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
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If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
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Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
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Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti, or a steaming bowl of rice.
Stovetop Pressure Cooker Method:
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Heat oil in the pressure cooker on medium-high heat. Add whole spices, ginger, garlic, and onions. Saute for about 3 minutes.
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Add tomato and all spices except dry mango powder. Drain the chickpeas with soaking water. Add chickpeas and water for cooking. Stir well.
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Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
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If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.
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Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Let it boil for 2-3 minutes. Adjust water if the chole is too thick.
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Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti, or a steaming bowl of rice.
Nutritional Information
Calories: 288kcal | Carbohydrates: 45g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 669mg | Potassium: 851mg | Fiber: 13g | Sugar: 10g | Vitamin A: 3072IU | Vitamin C: 24mg | Calcium: 158mg | Iron: 7mg
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