Instant Pot Chana Saag
- Level: Easy
- Total: 2 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 316
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 28 milligrams
- Sodium
- 768 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 10 grams
- Sugar
- 7 grams
- Protein
- 14 grams
- Level: Easy
- Total: 2 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 316
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 28 milligrams
- Sodium
- 768 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 10 grams
- Sugar
- 7 grams
- Protein
- 14 grams
Ingredients
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker; an immersion blender (or substitute a regular blender)- Combine the dried chickpeas, 1 teaspoon salt and 8 cups water in a 6- or 8-quart Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. Drain the chickpeas and set aside.
- Add the ghee to the Instant Pot® and set to sauté. Add the onion, garlic, ginger, cumin, coriander, chili powder and garam masala and cook, stirring frequently, until the onions are soft and translucent, 3 to 4 minutes. Add the tomatoes and cook, stirring frequently, until they begin to break down, 2 to 3 minutes. Add the frozen spinach and 3 1/2 cups water and stir to combine.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Blend the spinach mixture with an immersion blender until smooth and pourable (alternatively, transfer to a standard blender and purée until smooth, then return the mixture to the pot). Add the chickpeas and 2 teaspoons salt and set to sauté. Cook, uncovered, stirring frequently, until the chickpeas are softened and the spinach mixture has reduced by half, about 25 minutes.
- Divide the chana saag among 8 bowls and top each with 1 tablespoon of yogurt and fresh cilantro. Serve with toasted naan.
Cook’s Note
If you’d like to use fresh greens instead of frozen, use 1 1/2 pounds for the same yield as the frozen spinach. Rinse the greens well, trim them as needed, removing any tough stems. Slice the greens if using a variety with large leaves. Food Network defines high-fiber as 5 grams or more of protein per serving and lower-calorie as 400 or less calories per serving. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
