Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot

Ingredients

• 3/4 cup dried chickpeas (soaked for atleast 4 hours in warm water)
• 1 tsp oil
• 1/2 medium onion (finely chopped)
• 1 hot green chile (finely chopped)
• 4-5 cloves of garlic (minced)
• 1 inch ginger (peeled and minced)
• 1/2 tsp each ground cumin (garam masala, paprika)
• 1 tsp ground coriander
• 15 oz can tomatoes (or 2 large tomatoes diced)
• 1.5 cups water (,1 cup for less stewy dish)
• 3/4 tsp or more salt
• 2-3 packed cups chopped spinach (,chard or combination greens (8 to 12 oz), use amount to preference)
• 1 cup non dairy milk
• 1 tbsp or more lemon juice
• cayenne and garam masala for garnish

Steps

1. 1

   Drain the soaked chickpeaas, wash well, drain and set aside.

2. 2

   Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.

3. 3

   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.

4. 4

   Add the spices(cumin garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.

5. 5

   Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.

6. 6

   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.

7. 7

   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.

8. 8

   Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.