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    Home » main course:India

    Instant Pot Chana Saag – Chickpea Spinach Curry

    Published: Jul 3, 2017 · Modified: Jan 21, 2019 by Richa 67 Comments

    Jump to Recipe   Print Recipe

    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 

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 pot Chickpea Curry. Saucepan option. Vegan Gluten-free Nut-free Recipe Chana Palak - Palak Chole | VeganRicha.com

    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.

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 pot Chickpea Curry. Saucepan option. Vegan Gluten-free Nut-free Recipe | VeganRicha.com


    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

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 pot Chickpea Curry. Saucepan option. Vegan Gluten-free Nut-free Recipe | VeganRicha.com

    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!

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 pot Chickpea Curry. Saucepan option. Vegan Gluten-free Nut-free Recipe | VeganRicha.com

    Video:

    Print Recipe
    4.93 from 14 votes

    Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /Palak Chole Vegan Gluten-free Nut-free Recip
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: chana saag recipe, chickpea spinach curry, instant pot chana saag, saag chole, vegan chana saag
    Servings: 4
    Calories: 209kcal
    Author: Vegan Richa

    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

    Variations: add 1 tsp kasuri methi (dried fenugreek leaves) or 1/2 tsp amchur or both.
    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

    Nutrition Facts
    Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
    Amount Per Serving
    Calories 209 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 722mg31%
    Potassium 755mg22%
    Carbohydrates 35g12%
    Fiber 9g38%
    Sugar 9g10%
    Protein 10g20%
    Vitamin A 1755IU35%
    Vitamin C 21.1mg26%
    Calcium 177mg18%
    Iron 4.4mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

    Instant Pot Chana Saag - Chickpea Spinach Curry. Easy 1 pot Chickpea Curry. Saucepan option. Vegan Gluten-free Nut-free Recipe | VeganRicha.com

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    1. Lauren

      March 24, 2023 at 6:38 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 24, 2023 at 7:56 pm

        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!

        Reply
    2. Barbara

      January 12, 2022 at 12:42 pm

      5 stars
      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:)

      Reply
      • Richa

        January 12, 2022 at 7:17 pm

        ❤️❤️

        Reply
    3. Jennifer Weiss

      August 27, 2021 at 5:33 pm

      5 stars
      Great recipe thank you! I just read the part about blending some of the chickpeas in – I’ll try that next time!

      Reply
    4. Eva

      April 25, 2021 at 10:45 am

      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

      Reply
      • Richa

        April 25, 2021 at 3:49 pm

        Mix it in with the tomatoes

        Reply
    5. Yvonne Smith

      September 18, 2020 at 5:40 am

      5 stars
      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!

      Reply
      • Richa

        September 18, 2020 at 6:49 am

        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

        Reply
        • Yvonne

          September 18, 2020 at 7:28 am

          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?

          Reply
    6. Lauri

      January 12, 2020 at 8:00 pm

      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!! ❤️

      Reply
      • Richa

        January 12, 2020 at 11:24 pm

        yes after 10 mins, release any pressure if left thn open the lid and then press saute

        Reply
        • Lauri

          January 12, 2020 at 11:31 pm

          4 stars
          Thank you so much for your quick response!! ❤️

          Reply
    7. Laura

      October 09, 2019 at 12:07 pm

      Is it possible to make this without soaking the chickpeas?

      Reply
      • Richa

        October 09, 2019 at 12:24 pm

        yes, cook 5 minutes longer

        Reply
        • Laur

          January 12, 2020 at 11:29 pm

          Thank you for your quick response!! ❤️

          Reply
    8. Laura

      March 05, 2019 at 6:17 pm

      5 stars
      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).

      Reply
      • Richa

        March 05, 2019 at 7:03 pm

        yay!

        Reply
    9. Julie

      December 29, 2018 at 11:00 pm

      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..

      Reply
      • Richa

        December 29, 2018 at 11:03 pm

        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.

        Reply
    10. Beth McCrea

      September 09, 2018 at 10:13 pm

      5 stars
      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!

      Reply
      • Richa

        September 10, 2018 at 10:40 am

        awesome!

        Reply
      • Yvonne

        September 18, 2020 at 5:43 am

        Oh, like the idea of using homemade cashew milk! Thanks!!

        Reply
    11. Raquel Leone

      September 03, 2018 at 5:40 pm

      5 stars
      Delicious dish! My vegetarian husband enjoyed it also. Thank you!

      Reply
    12. Jeanne

      July 30, 2018 at 12:26 pm

      5 stars
      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!!!

      Reply
      • Richa

        July 30, 2018 at 1:08 pm

        awesome!

        Reply
    13. Suzy

      February 19, 2018 at 5:41 pm

      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.

      Reply
      • Richa

        February 19, 2018 at 7:14 pm

        awesome!

        Reply
    14. Mike C

      February 04, 2018 at 7:59 pm

      5 stars
      Holy moly this turned out good!

      Reply
      • Richa

        February 04, 2018 at 8:33 pm

        Awesome!

        Reply
    15. NdJ

      January 02, 2018 at 11:52 am

      Is it possible to leave out the tomatoes? Would you substitute something else?

      Reply
      • Richa

        January 03, 2018 at 10:39 am

        Sure you an leave them out. Add more of the onions. Maybe some roasted red pepper puree for color.

        Reply
    16. Hannah

      December 04, 2017 at 2:45 pm

      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!

      Reply
      • Richa

        December 04, 2017 at 4:21 pm

        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.

        Reply
    17. Carrie Aragon

      September 21, 2017 at 9:29 pm

      5 stars
      This is delicious. Have made twice on the stovetop and just serve over brown rice. Thank you for the recipe!

      Reply
    18. emily

      September 18, 2017 at 4:42 pm

      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!

      Reply
      • Richa

        September 18, 2017 at 4:45 pm

        amazing!!

        Reply
    19. Morgan

      August 17, 2017 at 11:46 am

      ***** (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!

      Reply
    20. Maureen

      August 15, 2017 at 3:53 pm

      5 stars
      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!

      Reply
      • Richa

        August 15, 2017 at 8:18 pm

        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.

        Reply
    21. Kira

      July 25, 2017 at 2:27 pm

      Hi Richa,
      Would this recipe be ok with canned chickpeas? Thanks!

      Reply
      • Richa

        July 25, 2017 at 3:27 pm

        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.

        Reply
    22. Peggy

      July 15, 2017 at 8:27 am

      Another winner- love this. Definitely making again!!!

      Reply
      • Richa

        July 25, 2017 at 3:28 pm

        Awesome!

        Reply
    23. Judy Jeffries

      July 14, 2017 at 2:01 pm

      can I make this with just a fry pan, I don’t have an instant pot or a pressure cooker!

      Reply
      • Richa

        July 14, 2017 at 2:07 pm

        Yes see Notes Section under the recipe for Saucepan/fry pan instructions.

        Reply
      • Richa

        July 25, 2017 at 3:28 pm

        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.

        Reply
    24. Janie

      July 13, 2017 at 10:22 am

      Should I refrigerate the chickpeas while they are soaking? Looks wonderful.

      Reply
      • Richa

        July 13, 2017 at 1:50 pm

        no need to refrigerate.

        Reply
    25. Rama ananth

      July 06, 2017 at 8:31 am

      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

      Reply
      • Richa

        January 22, 2019 at 6:45 pm

        i dont. but you can easily make it vegan with vegan yogurt. use any recipe online with vegan yogurt

        Reply
    26. Cassie Autumn Tran

      July 05, 2017 at 5:40 pm

      Oh, this looks so yummy! I will definitely make this soon and let you know how it turns out!

      Reply
    27. Emily

      July 05, 2017 at 4:09 pm

      5 stars
      Made this in my old pressure cooker. Came out amazing! I agree, I prefer the soaked chickpeas over canned too.

      Reply
    28. Sue

      July 05, 2017 at 12:12 pm

      Richa, great photo; I want to eat this right now! Will definitely make it this week! Thanks for the recipe.

      Reply
      • Richa

        July 06, 2017 at 11:26 am

        Great! let me know how it turned out!

        Reply
        • Sue

          July 17, 2017 at 11:25 am

          5 stars
          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. 🙂

          Reply
          • Richa

            July 17, 2017 at 3:17 pm

            might have been the green chile. Sometimes they just end up being super hot.

            Reply
    29. Caresse

      July 04, 2017 at 6:50 am

      Soaking my chickpeas now. Loving your instant pot recipes!! Please keep them coming ????

      Reply
      • Richa

        July 06, 2017 at 11:25 am

        Awesome! I have many pressure cooker recipes on the blog already, adding IP instructions to them a few posts at a time!

        Reply
    30. Jean horrall

      July 03, 2017 at 4:53 pm

      This sounds spectacular. I’ve been needing a reason to get an instant pot

      Reply
    31. Sue

      July 03, 2017 at 4:35 pm

      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

      Reply
      • Richa

        July 03, 2017 at 5:39 pm

        😀 i did. note to self to not edit when sleepy 🙂 updated

        Reply
    32. Gina

      July 03, 2017 at 9:51 am

      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!

      Reply
      • Richa

        July 03, 2017 at 8:21 pm

        it is super easy and so delicious.

        Reply
    33. Jill

      July 03, 2017 at 7:57 am

      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

      Reply
      • James Serenson

        July 03, 2017 at 4:34 pm

        In Firefox do a file email link and send it to your self

        Reply
      • Richa

        July 03, 2017 at 8:21 pm

        its there on the social share widget. Click the king icon. I will add it in the main set tonight

        Reply

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