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.