Cooked - Instant Pot Chana Saag - Chickpea Spinach Curry

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Instant Pot Chana Saag - Chickpea Spinach Curry

4.0

¾ cup dried chickpeas (soaked for atleast 4 hours in warm water)

1 tsp oil

½ medium onion (finely chopped)

1 hot green chile (finely chopped)

4-5 cloves of garlic (minced)

1 inch ginger (peeled and minced)

½ tsp each ground cumin (garam masala, paprika)

1 tsp ground coriander

15 oz can tomatoes (or 2 large tomatoes diced)

1.5 cups water (1 cup for less stewy dish)

¾ tsp or more salt

2-3 packed cups chopped spinach (chard or combination greens, 8 to 12 oz)

1 cup non dairy milk

1 tbsp or more lemon juice

Cayenne and garam masala for garnish

Drain the soaked chickpeas, wash well, drain and set aside.
Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.
Meanwhile, mince and mix together or process the onion, ginger, garlic and hot chile. Add to the hot oil. Cook for 3 to 4 minutes, stirring frequently.
Add the spices (cumin, garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.
Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.
Pressure Cook for 25 to 30 minutes. I usually cook for 30 minutes to be on the safe side as older chickpeas take a bit longer to cook.
Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk. Taste and adjust salt. Cook for 2 to 4 mins to wilt the greens.
Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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