Chana Saag, or Instant Pot Chickpea Curry with Spinach, is a delightful and nourishing dish from Indian cuisine that blends the earthy flavors of chickpeas with the richness of spinach and aromatic spices. This recipe, when made in the Instant Pot, is not only quick and convenient but also ensures the full depth of flavors in less time, making it a perfect meal for busy weekdays or a cozy weekend dinner. If you’re looking for a vegan, gluten-free, and protein-packed meal that is bursting with flavor, this is the dish to try.
In this blog post, we will take you through the full details of making Instant Pot Chickpea Curry with Spinach (Chana Saag), including ingredients, preparation steps, tips, variations, and serving suggestions. By the end of this guide, you will have all the tools and knowledge needed to master this comforting dish and enjoy a satisfying meal that’s both healthy and delicious.
What is Chana Saag?
Chana Saag is a popular Indian curry that combines chickpeas (chana) and spinach (saag) into a rich, flavorful, and nourishing stew. The chickpeas provide a hearty texture, while the spinach contributes a mild, slightly earthy taste that balances the spices used in the curry. The spices typically used in this dish include cumin, coriander, turmeric, garam masala, and chili powder, among others. The combination of these ingredients makes for a dish that is both savory and aromatic.
Traditionally, Chana Saag is simmered for a longer time to allow the flavors to meld together. However, using the Instant Pot dramatically reduces the cooking time while still maintaining the full flavor profile.
Why Make Instant Pot Chickpea Curry with Spinach (Chana Saag)?
- Quick and Easy: With the Instant Pot, this dish comes together in less than an hour, making it a convenient choice for busy evenings.
- Healthy and Nutritious: The combination of chickpeas and spinach provides a great source of protein, fiber, vitamins, and minerals, making it a wholesome meal.
- Vegan and Gluten-Free: This dish is both vegan and gluten-free, catering to a variety of dietary preferences.
- Flavor-Packed: The spices used in this curry create a complex flavor profile that is both satisfying and aromatic.
- Meal Prep Friendly: The dish stores well, and the flavors only improve with time, making it an ideal option for meal prep.
Ingredients for Instant Pot Chickpea Curry with Spinach (Chana Saag)
To make this flavorful dish, you’ll need the following ingredients:
For the Curry:
- Chickpeas (Garbanzo Beans): 1 ½ cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- Spinach: 4 cups fresh spinach (or use frozen spinach if fresh is unavailable)
- Onion: 1 medium onion, finely chopped
- Tomatoes: 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
- Ginger: 1 tablespoon fresh ginger, minced
- Garlic: 4 cloves garlic, minced
- Coconut Milk: 1 cup (for a creamy texture)
- Vegetable Broth: 1 ½ cups (or water, but broth adds more flavor)
Spices:
- Cumin Seeds: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Ground Turmeric: ½ teaspoon
- Ground Cumin: ½ teaspoon
- Garam Masala: 1 teaspoon
- Chili Powder: 1 teaspoon (adjust to taste)
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: ½ teaspoon (freshly ground)
- Bay Leaves: 2-3 leaves
Optional Garnishes:
- Fresh Cilantro: Chopped for garnish
- Lemon Wedges: For a fresh squeeze of citrus
- Yogurt: Dairy or plant-based, for a cooling element
How to Make Instant Pot Chickpea Curry with Spinach (Chana Saag)
Step 1: Prepare the Chickpeas (if using dried)
If you’re using dried chickpeas, start by rinsing them thoroughly. Place them in the Instant Pot with enough water to cover them by about 2 inches. Set the Instant Pot to the “Pressure Cook” function on high for 35 minutes. Allow for a natural pressure release once the cooking time is complete. Drain any excess liquid and set the chickpeas aside.
If you’re using canned chickpeas, skip this step and proceed with the recipe using the chickpeas directly from the cans.
Step 2: Sauté the Aromatics
Set your Instant Pot to the “Sauté” function and allow it to heat. Add a tablespoon of oil (such as vegetable oil or coconut oil) to the pot. Once the oil is hot, add the cumin seeds. Sauté them for about 30 seconds until fragrant. Add the chopped onions, garlic, and ginger, and cook until the onions become soft and translucent (about 3-4 minutes).
Step 3: Add the Spices and Tomatoes
Once the onions are ready, add the ground coriander, turmeric, ground cumin, garam masala, chili powder, salt, pepper, and bay leaves to the pot. Stir well to coat the onions and garlic with the spices. Allow the mixture to cook for another 1-2 minutes, so the spices bloom and release their aromas.
Next, add the chopped tomatoes (or canned diced tomatoes) and cook for about 5 minutes until the tomatoes soften and break down into a thick sauce.
Step 4: Add the Chickpeas and Broth
Add the cooked (or canned) chickpeas to the Instant Pot along with the vegetable broth and coconut milk. Stir everything together to combine.
Step 5: Pressure Cook
Close the Instant Pot lid and ensure the valve is set to the “Sealing” position. Set the Instant Pot to “Pressure Cook” on high for 10 minutes. Once the cooking cycle is complete, allow for a natural release of pressure for 5-10 minutes, then carefully release any remaining pressure.
Step 6: Add the Spinach
Once the pressure has been released, open the Instant Pot lid and add the fresh spinach. Stir it into the curry until the spinach wilts and blends in with the curry sauce. If you’re using frozen spinach, you can add it directly to the pot without thawing.
Step 7: Adjust the Seasoning
Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or chili powder to suit your preference. If the curry is too thick, you can add a little more vegetable broth to reach your desired consistency.
Step 8: Serve
Serve the Instant Pot Chickpea Curry with Spinach (Chana Saag) hot, garnished with fresh cilantro and a squeeze of lemon juice if desired. Pair it with steamed basmati rice, naan bread, or a side of roasted vegetables for a complete meal.
Tips for the Best Instant Pot Chickpea Curry with Spinach (Chana Saag)
- Use Fresh Spinach: While frozen spinach works in a pinch, fresh spinach provides a better texture and flavor in this dish.
- Adjust the Spice Level: The amount of chili powder can be adjusted to suit your spice preference. Add less for a milder curry or more for a spicier dish.
- Make it Creamier: For a richer flavor, increase the amount of coconut milk or add a few tablespoons of cashew cream.
- Add Extra Veggies: Feel free to add other vegetables like cauliflower, carrots, or potatoes to this curry for extra nutrition.
- Add Protein: If you’re craving more protein, you can include tofu or tempeh for added texture and protein content.
Variations of Instant Pot Chickpea Curry with Spinach (Chana Saag)
- Chana Saag with Paneer: Add cubes of paneer to the curry after pressure cooking to make the dish even heartier.
- Chana Saag with Potatoes: Add diced potatoes along with the chickpeas for a more filling meal.
- Chana Saag with Coconut: Add some shredded coconut or coconut cream for an added coconut flavor.
- Chana Saag with Tofu: Add cubes of tofu to the curry for a protein-packed vegan alternative.
Serving Suggestions
- With Rice: Serve this curry over steamed basmati rice for a traditional pairing.
- With Naan: Warm naan bread makes a great accompaniment for dipping into the flavorful curry sauce.
- With Raita: A cooling yogurt-based raita (cucumber and yogurt mixed with spices) is a perfect side dish to balance the heat of the curry.
Storing and Reheating Leftovers
Chana Saag keeps well in the refrigerator for up to 4 days. The flavors will even improve after a day or two! Store leftovers in an airtight container and reheat in the microwave or on the stove. You may need to add a splash of water or broth to loosen the curry if it thickens too much in the fridge.
Conclusion
Instant Pot Chickpea Curry with Spinach (Chana Saag) is a perfect blend of rich, aromatic spices and hearty chickpeas, complemented by the earthy taste of spinach. This easy-to-make recipe is packed with flavor, nutrition, and protein, making it a go-to dish for anyone looking for a healthy, satisfying meal. Whether you’re a seasoned cook or a beginner, the Instant Pot makes it incredibly simple to create this Indian-inspired curry with minimal effort and maximum taste.
Instant Pot Chickpea Curry with Spinach (Chana Saag) Recipe
Description
This Instant Pot Chickpea Curry with Spinach (Chana Saag) is a rich, comforting, and nutritious dish that comes together quickly with minimal effort. Packed with protein-rich chickpeas, aromatic spices, and nutrient-dense spinach, this one-pot Indian-inspired meal is perfect for busy weeknights. Serve it with rice or naan for a satisfying meal.
Ingredients
For the Base:
For the Curry:
For the Finishing Touch:
Instructions
Sauté the Aromatics
- Set the Instant Pot to "Sauté" mode and heat the oil. Add the chopped onion and sauté until translucent (about 2-3 minutes). Stir in the garlic, ginger, and green chili, and cook for another minute until fragrant.
Add Spices
- Add the cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir well for 30 seconds to release their flavors.
Add Tomatoes and Chickpeas
- Pour in the diced tomatoes and stir to combine. Let it cook for 2 minutes until the tomatoes soften. Then, add the chickpeas and coconut milk (or water) and mix well.
Pressure Cook
- Cancel "Sauté" mode, close the lid, and set the Instant Pot to "Pressure Cook" (High) for 5 minutes. Allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
Add Spinach & Finish
- Open the lid, stir in the chopped spinach, and let it wilt for a minute. Add the lemon juice and give it a final stir.
Serve & Garnish
- Serve hot with rice or naan, garnished with fresh cilantro.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Variations: Substitute kale for spinach, or add diced potatoes for extra heartiness.
- Make it creamier: Add 1/4 cup extra coconut milk for a richer consistency.
- Spiciness: Adjust the heat by increasing or decreasing the green chili and red chili powder.
