Kitchen notes · a little help before you start

Instant Pot Chana Saag

Name: Instant Pot Chana Saag
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1 each 15 oz canned chickpeas (rinsed and drained, **) (Source: 1 15 oz canned chickpeas (rinsed and drained, **)); 1 tablespoon ghee (or oil for vegan) (Source: 1 tablespoon ghee (or oil for vegan)); 1 each small yellow onion (finely diced ) (Source: 1 small yellow onion (finely diced )); 1 teaspoon ginger (grated) (Source: 1 teaspoon ginger (grated)); 2 cloves garlic (minced) (Source: 2 cloves garlic (minced)); 1 teaspoon ground cumin (Source: 1 teaspoon ground cumin); ½ teaspoon ground turmeric (Source: ½ teaspoon ground turmeric); 1 teaspoon kashmiri red chili powder (or paprika ) (Source: 1 teaspoon kashmiri red chili powder (or paprika )); 1 teaspoon + 1 teaspoon kosher salt (Source: 1 teaspoon kosher salt; Source: 1 teaspoon kosher salt); 1 each medium tomato (diced) (Source: 1 medium tomato (diced)); ⅓ cup + 1½ cups water (**) (Source: ⅓ cup water (**); Source: 1½ cups water); ½ teaspoon garam masala (Source: ½ teaspoon garam masala); ½ teaspoon aamchoor powder (dry mango powder or 1 tablespoon lemon juice) (Source: ½ teaspoon aamchoor powder (dry mango powder or 1 tablespoon lemon juice)); 6 cups fresh baby spinach (chopped) (Source: 4-6 cups fresh baby spinach (chopped); upper source range endpoint used for shopping.); 1 cup Basmati Rice (rinsed and drained) (Source: 1 cup Basmati Rice (rinsed and drained)); 1 teaspoon cumin seeds (Source: 1 teaspoon cumin seeds); 1 each bay leaf (Source: 1 bay leaf)

Instant Pot Chana Saag is made with 15 oz canned chickpeas, Basmati Rice, and ghee.

Prep: 5 min
Cook: 20 min
Total: 25 min
Original yield: Serves 3
Ingredients: 17 listed

Make it part of your week

Estimating…

Main courseIndianBeans & lentilsAsianPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: Indian · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

15 oz canned chickpeas (rinsed and drained, **)

In the method: Add chickpeas and water.

ghee (or oil for vegan)

In the method: Turn Instant Pot to saute mode and heat ghee.

small yellow onion (finely diced )

In the method: Add onions and mix well.

The last little job

Finish as directed

Serve hot with rice or Parathas.

A few questions you might have

What should I prepare first?

Set out the instant pot and pot. Start with this step: Turn Instant Pot to saute mode and heat ghee.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Serve hot with rice or Parathas.

How do I plan the ingredient amounts?

This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Note: Nutrition facts include the basmati rice. Variations To make vegan Chana Saag, simply substitute ghee with oil. Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves. For low carb options serve with cauliflower rice. Using Dry Chickpeas ** Soak 1 cup dry chickpeas in warm water overnight. Drain the water. Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release. You can also make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a stainless steel pot , and place over the tall trivet .

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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