Chickpeas and Spinach Curry in an onion tomato sauce cooked with Indian spices, it's tasty and so easy to make in Instant.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 cup dry chickpeas (chole/garbanzo beans) (soaked overnight)
- 3 cups water (for soaking)
- 2 tablespoons oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 tablespoon ginger and garlic (minced)
- 1 cup onion (finely chopped)
- 1 cup tomato puree
- 1.5 cups water
- salt (to taste)
- 4 cups spinach (palak)
- 1 teaspoon amchur ((or lime juice))
Dry Spices
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
Method
- Soak chole (chickpeas) for at least 4+ hours or overnight. Drain water and keep aside.
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil, once it's hot add cumin seeds, bay leaf and let the cumin splutter.
- Then add onions, minced ginger and garlic and saute until onions for 3-4 minutes or till they turn light brown.
- Next add tomato puree and the spices like red chilli powder, turmeric powder, coriander powder, garam masala and cook for 2 minutes.
- Lastly add soaked chickpeas, water and salt. Stir well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35 minutes. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- Remove lid away from you, add spinach, amchur powder, and give a quick stir. Turn on the Saute again and boil for 2 minutes till the spinach wilts.
- Chana Saag is ready, serve with hot rice, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
- Follow the steps from the instant pot instructions. Give 6-7 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.