Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 120  C
Servings: 4
Best Season: All Seasons
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:
  • 1 tbsp oil (coconut or vegetable)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ginger, -inch grated
  • 1 small green chili, finely chopped (optional)
    • For the Curry:
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1 can (15 oz)
  • 1 can (15 oz)
  • 1/2 cup coconut milk or water
    • For the Finishing Touch:
  • 2 cups fresh spinach, chopped
  • 1/2 of Juice lemon
  • Fresh cilantro for garnish
Instructions
    Sauté the Aromatics
  1. 1
    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.
    2. Add Spices
  2. 2
    Add the cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir well for 30 seconds to release their flavors.
    3. Add Tomatoes and Chickpeas
  3. 3
    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.
    4. Pressure Cook
  4. 4
    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.
    5. Add Spinach & Finish
  5. 5
    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.
    6. Serve & Garnish
  6. 6
    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.
Keywords: quick, easy, healthy, vegan, gluten-free
Read it online: https://petitepanini.com/recipe/instant-pot-chickpea-curry-with-spinach-chana-saag-recipe/