Instant Pot Chana Saag

Ingredients

• 1 15 oz canned chickpeas (rinsed and drained, **)
• 1 tablespoon ghee (or oil for vegan)
• 1 small yellow onion (finely diced )
• 1 teaspoon ginger (grated)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon kashmiri red chili powder (or paprika )
• 1 teaspoon kosher salt
• 1 medium tomato (diced)
• ⅓ cup water (**)
• ½ teaspoon garam masala
• ½ teaspoon aamchoor powder (dry mango powder or 1 tablespoon lemon juice)
• 4-6 cups fresh baby spinach (chopped)
• 1 cup Basmati Rice (rinsed and drained)
• 1½ cups water
• 1 teaspoon kosher salt
• 1 teaspoon cumin seeds
• 1 bay leaf

Instructions

1. 1

   Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.

2. 2

   Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.

3. 3

   Add tomatoes and mix everything together. Add chickpeas and water. Mix well.

4. 4

   This is an optional step to cook pot-in-pot rice: Add basmati rice, water, and salt to a stainless steel pot. Add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it.

5. 5

   Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.

6. 6

   Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.

7. 7

   Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.

8. 8

   Serve hot with rice or Parathas.