Chana Saag ? Chickpea Spinach Curry Instant Pot

Chana Saag ? Chickpea Spinach Curry Instant Pot

Chickpea Spinach Curry Instant Pot

Chana Saag is a delicious and easy-to-make vegetarian Indian dish, made with chickpeas and spinach. This vegan-friendly recipe is cooked in an Instant Pot, making it a great weeknight dinner. The creamy and flavorful curry is made with a combination of spices, tomatoes, garlic, and ginger, giving it a unique and delicious flavor. This Indian-inspired dish is sure to please, and is perfect served with naan or rice.


  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked chickpeas
  • 2 cups vegetable broth
  • 1 cup diced tomatoes
  • 1/2 teaspoon salt
  • 2 cups fresh spinach
  • 1/4 cup chopped fresh cilantro


1. Set the Instant Pot to the «saute» setting. When the pot is hot, add the olive oil and cumin seeds. Cook for 1 minute, or until the seeds are fragrant.

2. Add the onion and garlic and cook for 4-5 minutes, or until the onions are softened. Add the ginger, coriander, turmeric, and cayenne pepper and cook for an additional 1 minute.

3. Add the chickpeas, vegetable broth, diced tomatoes, and salt. Stir to combine. Secure the lid and set the Instant Pot to «manual» for 15 minutes.

4. When the timer goes off, allow the pressure to naturally release for 10 minutes. Then, manually release any remaining pressure. Carefully remove the lid and stir in the spinach and cilantro.

5. Serve the chickpea spinach curry over rice or with naan. Enjoy!

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