Instant Pot Chickpea Curry with Spinach (Chana Saag)
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Piping Pot Curry · by Meeta Arora★ 5.0 (38)

Instant Pot Chickpea Curry with Spinach (Chana Saag)

NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 34%
CARBS 44G59% OF CAL
11G FIBER10G SUGAR23G OTHER
FAT 8G25% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick pressure-cooker spinach and chickpea curry with warm spices and a touch of mango. Healthy and vegan, perfect served with rice or naan.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup Chickpeas (Chole/Garbanzo beans) (dry, see notes for using canned)
  • 3 cups Water (for soaking )
  • 1 tablespoon Ghee or Oil ((use oil for vegan))
  • 5 cloves Garlic (minced )
  • 1 inch Ginger (grated )
  • 1.5 cups Onion (diced )
  • 3/4 cup Tomato (chopped )
  • 1.5 cups Water (for cooking )
  • 3 cups Baby spinach (chopped )
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1 teaspoon Dry Mango powder (Amchur) (or lime juice )
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 leaves Bay leaf (Tej Patta)
  • 1 stick Cinnamon (Dalchini)
PREP
10M
SODIUM
822MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.