Heat a saute pan or skillet over medium heat, and once it is hot, add 1 tbsp oil, finely chopped onions, ginger, garlic, and sliced green chili (use jalapeno for less spicy version).

Over medium heat, cook the onion mixture till it turns translucent. I cooked for around 5 minutes.

Add turmeric powder, ground cumin, coriander powder, garam masala powder, and salt to this onion mixture.

Mix everything well and make sure that it isn't burnt. If the pan is too hot, add a tbsp of water to avoid burning the spices.

Now goes the finely chopped spinach and cook it on medium to high flame for about 5 to 6 minutes.

If you are using other greens, cook it for more time.

By this time, spinach will be wilted and cooked entirely, and you will not see any water in it. Keep this spinach mixture aside and let it cool down a bit.

Once it cools down, make a coarse or smooth paste as you like and keep it aside.

Heat a deep-bottomed pan or a dutch oven and remaining oil and chopped tomatoes. And let the tomatoes cook for a couple of minutes.

Now add cooked chickpeas and red chili powder. Add half a cup of water and let chickpeas simmer on low heat for 4 to 5 minutes.

To this chickpeas mixture, add the saag sauce and mix everything well. Adjust the water according to your liking and let it simmer for 3 or 4 minutes.

Traditional saag will use maize flour to get the thick porridge-like consistency (Check recipe notes to use maize flour). Here I used cashew cream and cooked it for a couple more minutes.

Delicious chana saag is ready to serve with basmati rice or naan bread.

Start the Instant pot in saute mode. Once it is hot, add oil, finely chopped onions, ginger, garlic, and sliced green chili. Let it cook for a couple of minutes.

Add finely chopped tomatoes and spice powders - turmeric powder, ground cumin, coriander powder, garam masala powder, red chili powder, and salt. Mix everything well.

Now add cooked chickpeas and water. Mix it well and deglaze the pot if required.

Stop the instant pot saute mode and close it with its lid.

Start the Instant pot in manual or pressure cook mode and cook it for 5 minutes on high pressure.

Once the Instant pot finishes cooking, wait for 5 minutes and manually release the pressure.

Start the Instant pot again in saute mode and add finely chopped greens. I used only spinach, but you can use any greens.

If using only spinach, cook it for 2 to 3 minutes. If using other greens like mustard or kale, cook it for around 5 minutes or until they are cooked thoroughly. And once done, switch off the Instant pot.

Instant pot Chana Saag is ready to serve!