Chana Saag - Instant Pot

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A Vegan, chickpeas and spinach dish cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.

Course: Entree

Cuisine: Indian

Servings: 3

Author: Archana Mundhe

Ingredients

• 1 15 oz can of chickpeas rinsed and drained, or or 2 cups soaked chickpeas (1 cup dry, soaked overnight)
• 4-6 cups fresh baby spinach chopped
• 1 medium tomato diced
• 1 small onion chopped fine
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp ginger grated
• 2 cloves garlic minced
• 1 tsp ground cumin or roasted cumin powder
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder amchoor or 1 tsp lemon juice
• 1 tbsp ghee or oil for vegan
• 1 tsp salt

Instructions

1. Turn Instant Pot to saute mode. Once the 'hot' sign displays, add ghee. Add onions and mix well. Cook for 2 mins with a glass lid on.
2. Add ginger, garlic, cumin powder, turmeric, red chili powder and salt. Cook for 30 secs.
3. Add tomatoes and mix everything together. Add 1/3 cup of water and chickpeas. Mix well.
4. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins. (If using pre-soaked chickpeas cook for 25 mins)
5. Quick release the pressure or if you have time Natural Release is fine too. Open IP lid and set on Saute mode.
6. Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 mins.
7. Serve hot with Rice or Naan