Instant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /Palak Chole Vegan Gluten-free Nut-free Recipe. Jump to Recipe
Chana Saag is a simple chickpea curry or chole with greens added in. Saag means any kind of cooked greens. Chana, Chana masala, Choley is chickpea curry. Use any of your favorite greens in this recipe.
Chana Saag can be made in various ways. If you use pre-cooked or canned chickpeas, you can simmer them for 15 minutes in this super easy palak sauce. In this version, I use dried chickpeas that are cooked in a pressure cooker/Instant pot. Fresh chickpeas made from scratch taste so much better and smell better too. They are also easier to digest compared to canned chickpeas.
For the Greens, you can add chopped greens towards the end, or add half chopped and half pureed for a greener sauce. Make it creamier with cashew milk or by blending up a portion of the cooked mixture. Blended chickpeas will thicken the sauce.
Make this Easy Stew and let me know how it turned out! Add hearty vegetables such as potato, sweet potato, cauliflower, peppers etc for variation. Serve with rice/quinoa or Naan/Roti/other flatbread.
More Instant Pot Recipes from the blog. All Soy-free, and can be nut-free.
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
There are many Instant Pot Recipes on the blog! I have been pressure cooking before IP got so popular. Find all of the IP recipes here
Make this in an Instant Pot or a saucepan.
Let me know how it turned out in the comments and also rate the recipe. Also tag me on Instagram!
Video:
Recipe Card
Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
Ingredients
- 3/4 cup (150 g) dried chickpeas soaked for atleast 4 hours in warm water
- 1 tsp oil
- 1/2 (0.5) medium onion finely chopped
- 1 hot green chile finely chopped
- 4-5 cloves (4 cloves) of garlic minced
- 1 inch ginger peeled and minced
- 1/2 tsp (0.5 tsp) each ground cumin garam masala, paprika
- 1 tsp ground coriander
- 15 oz (425.24 g) can tomatoes or 2 large tomatoes diced
- 1.5 cups (375 ml) water ,1 cup for less stewy dish
- 3/4 tsp (0.75 tsp) or more salt
- 2-3 (2) packed cups chopped spinach ,chard or combination greens (8 to 12 oz), use amount to preference
- 1 cup (244 ml) non dairy milk thicker milks do better like coconut milk or cashew milk or soy milk, or use almond milk blended with 2-3 tbsp cashews
- 1 tbsp or more lemon juice
- cayenne and garam masala for garnish
Instructions
- Drain the soaked chickpeaas, wash well, drain and set aside.
- Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.
- Meanwhile. Mince and mix together or process the onion, ginger, garlic and hot chile. Add to the hot oil. Cook for 3 to 4 minutes, stirring frequently.
- Add the spices(cumin garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.
- Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.
- Pressure Cook for 25 to 30 minutes. I usually cook for 30 minutes to be on the safe side as older chickpeas take a bit longer to cook.
- Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk.. Taste and adjust salt. Cook for 2 to 4 mins to wilt the greens.
- Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.
Video
Notes
Use other spice blends such as berbere, cajun, chili powder blend or Jamaican curry powder instead of the spices (cumin, garam masala). For creamier result, use 3/4 cup coconut milk or non dairy milk + 3/4 cup water instead of 1.5 cups water to cook. Or use an immersion blender to blend some of the cooked mixture. The blended chickpeas will thicken it up.
Saucepan: Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and 1/2 cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon. With soaked chickpeas, add 1.5 cups water and 1/2 cup non dairy milk and cook partially covered for 35 to 40 minutes or until tender to preference. Then fold in the greens. Nutritional values based on one serving
Nutrition
Sue
Wow is this ever good!! I bet the leftovers will be even better., Glad we made a double batch. Thanks Richa!
Vegan Richa Support
🙂
Lauren
This is my favorite Indian recipe. I always want to try your other recipes but I can’t get past this one. I use coconut milk bc I never have cashews or remember to buy them. I use canned chickpeas with less water (again forget to soak the dry ones I have) and cook it in the instant pot for 12 minutes. I usually bake tofu and Cauliflower or zucchini on the side and it’s the best meal ever. I’ve never been able to recreate the chana saag I used to get in curry hill (NYC) but this is just as good, if not better. Thanks for your amazing recipe. I’d love suggestions on what to try next.
Vegan Richa Support
this is so kind, thank you! glad you love it! check out the Indian recipe tab – you will love it all. try the chana pulao and the instant pot version of the chana saag!
Barbara
Delicious, easy and fast with the Instant Pot. Love all of your recipes, thank you so much for all of your postings. I have your first cookbook and use it all the time. Thank you:)
Richa
❤️❤️
Jennifer Weiss
Great recipe thank you! I just read the part about blending some of the chickpeas in – I’ll try that next time!
Eva
I love the idea of adding amchur: should I add it together with the other spices when cooking, or only at the end? If at the end, should I sprinkle on top or mix it? Thank you
Richa
Mix it in with the tomatoes
Yvonne Smith
This was delicious! We only cooked it manual high pressure for 15 min and did use soaked dried chickpeas. I was afraid to cook for 25 min since we make other soups with soaked chickpeas that cook time is as low as 10 min! I was confused by that. We used fresh tomatoes and added lots of spinach at the end. Oh also used veggie broth instead of water and my husband, by mistake, added the coconut milk before it was cooked. We used one jalapeno and this had some heat…but delicious!
Richa
Yes they will “cook” in 10 mins but depending on the cuisine, dish the expectation is different and times can also vary based on ingredients such as tomatoes which add time. Indian recipes generally expect chickpeas to be overcooked so they are soft and melt in the mouth rather than just about done. Hence time variations
Yvonne
Oh, interesting! Thanks for the info! We will definitely try cooking it longer the next time to see which way we prefer…sound yummy to have them melt in your mouth. I forgot to mention that we did add carrots in the beginning and they were good. Have you ever added potatoes as you suggest?
Lauri
Hi!
I would love clarification on the following, please:
Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk.. Taste and adjust salt. Cook for 2 to 4 mins to wilt the greens.
Does this mean after the 30 minutes, let it naturally release for 10, press sauté, fold in the greens/milk, and cook for additional 2-4 on sauté?
Thank you in advance! I can’t wait to try this!! ❤️
Richa
yes after 10 mins, release any pressure if left thn open the lid and then press saute
Lauri
Thank you so much for your quick response!! ❤️
Laura
Is it possible to make this without soaking the chickpeas?
Richa
yes, cook 5 minutes longer
Laur
Thank you for your quick response!! ❤️
Laura
Just wanted to comment on here and say how absolutely amazing this recipe is! We are a vegetarian family and my 4 and 2 year old daughters are obsessed with this recipe! My husband will eat meat outside of the house- and even he gets excited for this recipe over rice. This recipe is really flavorful- but not too spicy. It’s perfect for the whole family. I just cut the water down and it’s perfect. Thank you so much for this staple in our household (we make it almost once per week).
Richa
yay!
Julie
This didn’t have enough liquid to make my instant pot seal and it burned in the bottom of the pot. Normally I like your recipes, but this was so disappointing..
Richa
hmm people usually have extra liquid problem in this one. that its too stewy. Did you use dried chickpeas or cooked?
I think the lid might not have sealed. that can happen if the seal isnt sitting properly in the lid or there is a fold in it. Then the pot will not seal and the cooking will continue to evaporate the liquid and eventually it burns.
Beth McCrea
Usually, I just tolerate greens because I know they’re healthy, but this recipe actually made me CRAVE a dish with greens in it! Even better, this made me like collard greens which I never could stand before. Thank you, Richa!
Side note: Using homemade cashew milk (which is easy to make with no straining necessary) in the recipe makes this dish even better!
Richa
awesome!
Yvonne
Oh, like the idea of using homemade cashew milk! Thanks!!
Raquel Leone
Delicious dish! My vegetarian husband enjoyed it also. Thank you!
Jeanne
Delicious! Fast! Easy!! Hits all the must-haves for working parents with a toddler and infant. Very pleased with the results, can’t believe it was so quick to whip up!! Followed your suggestion for swapping coconut milk for some of the water, luscious results! Thank you Richa!!!
Richa
awesome!
Suzy
I borrowed my daughter-in-law’s instant pot so I could find out what all the buzz is about. This is the first recipe I made in the IP. I’m so impressed. After soaking dried chickpeas for just 4 hours, they were perfectly cooked, soft and creamy, in 30 minutes. This dish is perfectly balanced and totally delicious served over brown basmati rice. Definitely a keeper! Oh, I highly recommend pairing this with a glass of Portuguese CRASTO DOURO.
Richa
awesome!
Mike C
Holy moly this turned out good!
Richa
Awesome!
NdJ
Is it possible to leave out the tomatoes? Would you substitute something else?
Richa
Sure you an leave them out. Add more of the onions. Maybe some roasted red pepper puree for color.
Hannah
I know it is definitely ideal to make your own, but can you recommend a good garam masala I can buy at the store or order on Amazon? I tried the Frontier one, but I found it to be way too cinnamon-y.
Thanks!
Richa
Try the swad or deep whole garam masala. https://www.amazon.com/shop/veganricha
the whole spices stay fresh longer(1-2 years). Grind like a 1/4 cup or more in the blender or coffee grinder and store to use within 3-4 months.
Carrie Aragon
This is delicious. Have made twice on the stovetop and just serve over brown rice. Thank you for the recipe!
emily
Made this on the stovetop tonight with already-cooked chickpeas, and it was SO comforting and delicious 🙂 I used a Poblano instead of a spicy chili for my little guys, and used 16 oz of frozen spinach. Served on basmati rice. Can’t wait for leftovers tomorrow!
Richa
amazing!!
Morgan
***** (five stars – web won’t let me rate recipe)
Superb recipe, per usual. I made mine with baby kale (having a lot on hand) instead of spinach and it was terrific. The flavor changes to a lovely blend with the simmering time and the finished dish is perfectly balanced. I made it on the stovetop and used the pressure cooker to cook the chickpeas alone before adding them to the tomato sauce. Love it!
Maureen
This was delicious! I added cauliflower and kale. I did it at the very end. Cauliflower was not quite done despite cutting it into small pieces. When should I add it? Thank you for all your recipes! I am trying to use my IP more and you are the one that is helping me the most!
Richa
You can add the cauliflower in the beginning. it needs about 3-4 minutes under pressure cooking if cooking a moderate amount with just veggies and longer with other ingredients. If you are using soaked chickpeas then 30 minutes might be a bit much for the cauliflower. I would cook the chickpeas for 25 minutes, then quick release after 5 mins, add the veggies and cook for 5 to 8 minutes Manual hi pressure.
If you use canned chickpeas, then 12 minutes for both the chickpeas and veggies will work.
Kira
Hi Richa,
Would this recipe be ok with canned chickpeas? Thanks!
Richa
yes, see recipe notes.
— Saucepan: Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and ½ cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon. Add some cashew cream for creamier.
Peggy
Another winner- love this. Definitely making again!!!
Richa
Awesome!
Judy Jeffries
can I make this with just a fry pan, I don’t have an instant pot or a pressure cooker!
Richa
Yes see Notes Section under the recipe for Saucepan/fry pan instructions.
Richa
Saucepan: Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and ½ cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon.
Janie
Should I refrigerate the chickpeas while they are soaking? Looks wonderful.
Richa
no need to refrigerate.
Rama ananth
Do you have vegan Bhature recipe, and also non fried one. I have eaten Bhature which looks like Kucha but made in puri size and served with chole, they used to call it chole bhature, and this I had in a sardarji’s shop in Calcutta
Richa
i dont. but you can easily make it vegan with vegan yogurt. use any recipe online with vegan yogurt
Cassie Autumn Tran
Oh, this looks so yummy! I will definitely make this soon and let you know how it turns out!
Emily
Made this in my old pressure cooker. Came out amazing! I agree, I prefer the soaked chickpeas over canned too.
Sue
Richa, great photo; I want to eat this right now! Will definitely make it this week! Thanks for the recipe.
Richa
Great! let me know how it turned out!
Sue
It was excellent. Served it with rice because it was spicy for us! But we had none left-over!! Next time I’ll make a double batch because I’m sure the leftovers would be terrific. Thanks for the recipe. 🙂
Richa
might have been the green chile. Sometimes they just end up being super hot.
Caresse
Soaking my chickpeas now. Loving your instant pot recipes!! Please keep them coming ????
Richa
Awesome! I have many pressure cooker recipes on the blog already, adding IP instructions to them a few posts at a time!
Jean horrall
This sounds spectacular. I’ve been needing a reason to get an instant pot
Sue
Rocha- Is it possible there are instructions missing in step 3. Onions, garlic and chile? Not sure if ginger belongs to step 3 or 4. Can’t wait for the new book! Thank you, Sue
Richa
😀 i did. note to self to not edit when sleepy 🙂 updated
Gina
Thank you for reminding me how one of my favorite, flavorful, nutritious dishes is quite straightforward–not so complicated and, actually, very do-able on a work night. I like the sound of your recipe and plan to try this week. Thanks again!
Richa
it is super easy and so delicious.
Jill
I love your videos and recipes, but wish you had the email icon at the top bar so that I can email it to myself
James Serenson
In Firefox do a file email link and send it to your self
Richa
its there on the social share widget. Click the king icon. I will add it in the main set tonight