Ministry of Curry · by Archana Mundhe★ 4.6 (75)
Instant Pot Chana Saag
NUTRITION · PER SERVING25M COOK
CAL 28%·PRO 53%
CARBS 96G68% OF CAL
16G FIBER10G SUGAR70G OTHER
FAT 11G17% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas and spinach in a spiced tomato-based sauce with ginger, garlic, and garam masala. A vegetarian curry that tastes complex and satisfying served with rice.
mainindiancurrybeans🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 15 oz canned chickpeas (rinsed and drained, **)
- 1 tablespoon ghee (or oil for vegan)
- 1 small yellow onion (finely diced )
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder (or paprika )
- 1 teaspoon kosher salt
- 1 medium tomato (diced)
- ⅓ cup water (**)
- ½ teaspoon garam masala
- ½ teaspoon aamchoor powder (dry mango powder or 1 tablespoon lemon juice)
- 4-6 cups fresh baby spinach (chopped)
- 1 cup Basmati Rice (rinsed and drained)
- 1½ cups water
- 1 teaspoon cumin seeds
- 1 bay leaf
At a glance
PER SERVING · TIME 25M
CAL 28%·PRO 53%
CARBS 96G68% OF CAL
16G FIBER10G SUGAR70G OTHER
FAT 11G17% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1293mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2413mg
- Calcium
- 335mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.