Instant Pot Chana Saag Chickpea Spinach Curry.

Instant Pot Chana Saag – Chickpea Spinach Curry. RECIPE 🍲👉🏼 POT Chickpea Curry. Saucepan option. Easy and DELICIOUS! Palak Chole GF.Add all Chopped greens, or purée half the greens for a more traditional Saag dish.

Posted by Vegan Richa on Monday, July 3, 2017

Instant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /Palak Chole Vegan Gluten-free Nut-free Recip
Author: Vegan Richa
Recipe type: Entree
Cuisine: Indian, Vegan, Gluten-free
Serves: 4
  • ¾ cup dried chickpeas, soaked for at least 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
  • 1 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 (10 to 12 oz)
  • 1 cup non dairy milk (thicker milks do better like coconut milk or cashew milk or soy milk, or use almond milk blended with 2-3 tbsp cashews)
  • 1 tbsp or more lemon juice
  • cayenne and garam masala for garnish
  1. Drain the soaked chickpeaas, wash well, drain and set aside.
  2. Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.
  3. 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.
  4. Add the spices(cumin garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.
  5. Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.
  6. Press Manual 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.
  7. Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk.. Taste and adjust salt. Cook for 3 to 5 minutes.
  8. Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.

Variations: add 1 tsp kasuri methi (dried fenugreek leaves) or ½ tsp amchur or both.

For creamier result, use ¾ cup coconut milk or non dairy milk + ¾ cup water instead of 1.5 cups water to cook. Or use an immersion blender to blend some of the cooked mixture. The blended chickpeas will thicken it up.

Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and ½ cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon.

With soaked chickpeas, add 1.5 cups water and ½ cup non dairy milk and cook partially covered for 35 to 40 minutes or until tender to preference. Then fold in the greens.