Instant Pot Chana Saag Chickpea Spinach Curry.

Instant Pot Chana Saag – Chickpea Spinach Curry. RECIPE 🍲👉🏼 http://www.veganricha.com/2017/07/chana-saag-chickpea-spinach-curry-instant-pot.html1 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

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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
INGREDIENTS
  • 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
INSTRUCTIONS
  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.
NOTES

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.

Saucepan: 
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.