Chana Saag (Curried Chickpeas & Spinach)

This Chana Saag recipe is a creamy, cozy and completely gluten-free and vegan chickpea curry finished with fresh, tender baby spinach. It's a delicious, Instant Pot meal prepared pop-in-pot style with cumin rice, that's ready in 30 minutes!

I always crave a touch of classic Indian cooking when I go through a bout of long work days and busy weeknights. And this Chana Saag recipe sure hits the spot!

It's one of my favorite dishes to order out at a restaurant. In this recipe, I've tweaked it a little to make it completely doable on a weeknight, using my trusted kitchen pal, the electric pressure cooker. It's a complete, plant-based and protein-packed meal you can get on the table in no time, rice included! 🙂

What is Chana Saag?

Chana saag is a creamy chickpea and spinach curry simmered in a tomato-onion gravy scented with warm Indian spices. 'Chana' refers to the chickpeas, and 'saag' is the Hindi name for curried greens, and in this case, spinach.

If you've enjoyed Palak Paneer, Chicken Saag and Dal Palak from the blog, you will really enjoy this curry!

Easy One Pot Meal in 30 Minutes

This is a classic Indian curry found on most restaurant menus that easily fits into just about any dietary lifestyle. It's on rotation in my home because:

• Fiber rich, nutrient dense and protein packed chickpeas make this curry a healthy meal for my family.
• It's an easy and convenient 30-minute, one-pot, make-ahead meal and it tastes even better the next day.
• The addition of baby spinach makes this a complete meal with a generous dose of healthy greens.
• It's naturally gluten-free, vegan & vegetarian meal, which makes it ideal for parties, potlucks and casual get-togethers.
• If using a pre-made onion-tomato Bhuna Masala, this meal comes together in less than 20 minutes.

Ingredients - Notes & Substitutions

Although the ingredient list may look long, it's full of pantry staples you probably already have tucked inside your pantry and fridge. Gather together olive oil, aromatics, whole & ground Indian spices, chickpeas, water, spinach and lime juice.

If you are going full-out with the cumin rice, also make sure to have basmati rice, water, olive oil, salt and cumin seeds on hand.

• Olive Oil: I keep it plant-based with olive oil. Feel free to substitute with ghee, but keep in mind the dish will no longer be vegan.
• Chole Masala: Chole masala is a warm and slightly spicy and tangy spice blend. It is easily available in Indian grocery markets or online. It is tangier than chana masala powder, so if using that, add ½ teaspoon amchur (dried mango powder). For a good substitute, use 1 teaspoon garam masala + 1 teaspoon coriander + 1 teaspoon cumin + ½ teaspoon amchur.
• Chickpeas: This recipe uses cooked chickpeas. If cooking from dried beans, you will need to soak and cook ½ cup dry chickpeas to get the same amount as one 14-ounce can. If using canned, rinse and drain the chickpeas before cooking. Here is a detailed recipe for cooking dried chickpeas.
• Spinach: This recipe requires 2 cups chopped baby spinach, or just over half of a 5-ounce package. Roughly chop and stir in at the end to lock in that beautiful green color.

Shopping Tip: Chana or Chole is the name for the larger and lighter colored chickpea variety, known as kabuli chana. When shopping, simply grab dried or canned chickpeas or garbanzo beans (the Spanish derived name). Both are the same bean.

Step By Step Instructions for Chana Saag Recipe

This is an incredibly easy and straightforward chickpea and spinach curry that allows you to cook the cumin rice directly in the Instant Pot while the curry simmers. It's a heartwarming, satisfying weeknight meal. Here's how to make it:

• Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions, minced ginger and garlic. Saute 3-4 minutes, until onions soften (Pic 1).
• Add crushed tomato along with the spices listed for chana masala. Stir and cook for 2 minutes (Pic 2).
• Add cooked chickpeas and water. Turn off Saute and scrape the bottom of the pot to remove any brown bits. If making cumin rice, put the trivet in place (Pic 3).
• For cumin rice, assemble rinsed rice, water, oil, salt and cumin seeds in a pressure-cooker safe bowl. Put the rice bowl on top of the trivet (Pic 4).

• Close the lid and pressure cook for 6 minutes at high pressure on sealing mode (Pic 5).
• Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Remove the rice bowl and using a fork, fluff the rice. Cover with a plate and set aside while you finish the curry.
• Stir the curry and check for taste. Using the back of your ladle, mash a few beans against the sides of the pot to make the curry creamy (Pic 7).
• Turn on Saute mode. Stir in the chopped spinach and simmer for 2-3 minutes, until it wilts down. Cancel Saute. Add fresh lime juice (Pic 8).

How to Make Chana Saag with Pre-made Onion-Tomato Bhuna Masala?

You can make this recipe in under 20 minutes if you use the pre-made onion-tomato Bhuna masala. For this quantity, add ½ cup masala (4oz.), 1 cup water, cooked chickpeas and follow the cooking instructions. Stir in ½ teaspoon garam masala after pressure cooking.

Serving Suggestions

The chana saag curry can be served the moment it is made with cumin rice right alongside. A small batch of cooling Cucumber raita or Boondi raita, and sliced red onions are a nice accompaniments.

If there is no need to make it gluten-free, feel free to also warm a batch of store-bought pita or naan in the oven while you finish the curry. It's the best utensil to scoop up all those juices!

Variation to Try: Low Carb

Feel free to prepare a batch of Indian cauliflower rice to enjoy this simple weeknight curry while keeping your carbs in check.

Simply omit the steps for cumin rice. Then, whip up a batch of cauli rice in 10 minutes on the stove while the curry simmers away.

Serve a Crowd - Indian Dinner Parties & Potlucks

Everyone I know goes crazy for chana saag whenever I bring it to a friend's house for dinner parties and potlucks. It's a versatile, healthy and homemade meal.

Simply double or triple the recipe for those times when you need to serve a crowd. Recipe can be doubled in a 6qt, or tripled in a 8qt, with the same cooking instructions and time. Please note, that the cooker will take longer to come to pressure due to a larger quantity.

Storage Instructions - Make-Ahead Curry

The chickpea curry will keep in an airtight container in the fridge for up to 5 days.

To freeze, cool completely and transfer to a freezer-safe, airtight container. Label, date and freeze for up to 1 month. Thaw overnight in the fridge.

To reheat, simply simmer over medium heat on the stove or reheat individual bowls (tented with paper towel or a microwave cover) in 30-second increments in the microwave until warmed through.

Recipe Tips & Notes:

• If Chole masala is unavailable, use 1 teaspoon garam masala + 1 teaspoon coriander + 1 teaspoon cumin + ½ teaspoon amchur.
• Use homemade or canned chickpeas. This recipe uses cooked chickpeas, either homemade or canned. If cooking from dried beans, you will need to soak and cook ½ cup dry chickpeas to get the same amount as one 14-ounce can. If using canned, rinse and drain the chickpeas before cooking.
• To use the pre-made Onion-Tomato Bhuna Masala, add ½ cup masala (4oz.), 1 cup water, cooked chickpeas and follow the cooking instructions. Stir in ½ teaspoon garam masala after pressure cooking.
• Mash the chickpeas for a creamy texture. This releases their natural starches for a thicker, creamier consistency.
• Add the spinach at the end. This prevents overcooking and locks in the beautiful green color.
• Make it low carb. Simply omit the cumin rice and prepare cauliflower rice instead. This is a favorite of me and my hubby's!
• Double or triple to serve a crowd. Chana saag is a widely popular curry that everyone loves. Recipe can be doubled (6qt) or tripled (8qt) with the same cooking time.
• Store in an airtight container in the fridge or freezer. The curry will keep for up to 5 days in the fridge. For longer storage, freeze for up to 1 month and thaw overnight in the fridge.
• Reheat over gentle heat. Simply simmer over medium heat on the stove or reheat individual bowls (tented with paper towel or microwave cover) in 30-second increments in the microwave until warmed through.

Chana Saag FAQ

More Instant Pot Indian Curries From My Kitchen

• Instant Pot Chana Masala: A hearty, home style, restaurant-friendly curry made with chickpeas, or garbanzo beans, that's naturally vegan and gluten-free. 
• Dal Makhani: A creamy, rich and flavor packed lentil curry made with black lentils and kidney beans with aromatics and toasted Indian spices.
• Dal Tadka: Split pigeon peas are flavored with aromatics and spices, and cooked with pot-in-pot basmati rice ready in 30 minutes!
• Punjabi Chole: A creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style with puffed bhature.
• Instant Pot Rajma: A popular vegan and gluten-free comfort food that can be made with dry or canned beans that is best enjoyed with steamed basmati rice.
• Saag Paneer: A popular north-Indian curry made by simmering soft paneer cubes (Indian cottage cheese) in a flavorful spinach gravy.
• Vegetable Korma: A mild and creamy vegetable curry that gets its rich flavor from cashews and cream that is vegetarian and gluten-free, and can easily be made vegan.

More Chickpea Recipes From My Kitchen

• Chana Masala Tacos: A favorite India-meets-Mexico fusion recipe prepared in the Instant Pot or stove, that's completely vegan and gluten-free!
• Kale and Mango Salad with Chickpeas: Lightly sautéed kale slaw mix with chickpeas and juicy mango that's topped with crunchy slivered almonds.
• Oven Roasted Chickpeas: An easy recipe for crispy, crunchy, tiny-little flavor bombs that are ideal for snack-time, or as salad toppers.
• Moroccan Chickpea Soup: Creamy chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika.
• Chana Masala Biryani: A combination of two delicious Indian delicacies, chickpeas curry called chana masala, and an aromatic rice pilaf called biryani.

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Chana Saag (Curried Chickpeas and Spinach)

Aneesha Gupta

This Chana Saag recipe is a creamy chickpea curry finished with fresh, tender baby spinach prepared with pot-in-pot cumin rice, ready in 30 minutes!

4.78 from 9 votes

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Prep Time 5 mins

Cook Time 20 mins

NPR 5 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 4

Calories 328 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

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Chana Masala

• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon cumin seeds
• ▢ 1 bay leaf
• ▢ ¾ cup chopped onions red or white onion (about 1 small)
• ▢ 2 teaspoon minced ginger ½-inch, grated or minced
• ▢ 2 teaspoon minced garlic 2-3 cloves, grated or minced
• ▢ ½ cup chopped tomatoes 2 Roma tomatoes, pureed or finely chopped (or 2 tablespoon tomato paste)
• ▢ ½-¾ teaspoon salt adjust to taste
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 tablespoon chole masala see notes for substitute
• ▢ ½ teaspoon kashmiri red chili powder or paprika, for mild
• ▢ 1½ cups cooked chickpeas 1 (14 ounce) can or ½ cup dried & soaked (see notes)
• ▢ 1 cup water
• ▢ 3 oz chopped baby spinach (about 2 cups)
• ▢ 1 teaspoon lime juice

For Cumin Rice

• ▢ 1 cup basmati rice rinsed 2-3 times
• ▢ 1¼ cups water
• ▢ 1 teaspoon olive oil
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cumin seeds

Cook ModePrevent your screen from going dark

Instructions

 

Saute Aromatics & Spices, Add Chickpeas & Prepare Rice

• Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions, minced ginger and garlic. Saute 3-4 minutes, until onions soften.
  
• Add crushed tomato along with the spices listed for chana masala. Stir and cook for 2 minutes.
  
• Add cooked chickpeas and water. Turn off Saute and scrape the bottom of the pot to remove any brown bits. If making cumin rice, put the trivet in place.
  
• For cumin rice, assemble rinsed rice, water, oil, salt and cumin seeds in a pressure-cooker safe bowl. Put the rice bowl on top of the trivet.
  

Pressure Cook, Fluff, Mash & Finish

• Close the lid and pressure cook for 6 minutes at high pressure on sealing mode.
  
• Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Remove the rice bowl and using a fork, fluff the rice. Cover with a plate and set aside while you finish the curry.
  
• Stir the curry and check for taste. Using the back of your ladle, mash a few beans against the sides of the pot to make the curry creamy.
  
• Turn on Saute mode. Stir in the chopped spinach and simmer for 2-3 minutes, until it wilts down. Cancel Saute. Add fresh lime juice and serve with cumin rice.
  

Video

Notes

• If Chole masala is unavailable, use 1 teaspoon garam masala + 1 teaspoon coriander + 1 teaspoon cumin + ½ teaspoon amchur.
• Use homemade or canned chickpeas. This recipe uses cooked chickpeas, either homemade or canned. If cooking from dried beans, you will need to soak and cook ½ cup dry chickpeas to get the same amount as one 14-ounce can. If using canned, rinse and drain the chickpeas before cooking.
• If using the pre-made Onion-Tomato Bhuna Masala, add ½ cup masala (4oz.), 1 cup water, cooked chickpeas and follow the cooking instructions. Stir in ½ teaspoon garam masala after pressure cooking.
• Mash the chickpeas for a creamy texture. This releases their natural starches for a thicker, creamier consistency.
• Add the spinach at the end. This prevents overcooking and locks in the beautiful green color.
• Make it low carb. Simply omit the cumin rice and prepare cauliflower rice instead. This is a favorite of me and my hubby's!
• Double or triple to serve a crowd. Chana saag is a widely popular curry that everyone loves. Recipe can be doubled (6qt) or tripled (8qt) with the same cooking time.
• Store in an airtight container in the fridge or freezer. The curry will keep for up to 5 days in the fridge. For longer storage, freeze for up to 1 month and thaw overnight in the fridge.
• Reheat over gentle heat. Simply simmer over medium heat on the stove or reheat individual bowls (tented with paper towel or microwave cover) in 30-second increments in the microwave until warmed through.

 

Note: The nutrition facts below are my estimates and includes cumin rice. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 328kcal | Carbohydrates: 51g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 783mg | Potassium: 357mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2272IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg

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