Chana Saag

• Soak dried chickpeas for 8 hours

Nutrition values are AI-estimated based on ingredients.

• 1 ½ cups dried chana (chickpeas)
• 1 cup chopped tomatoes
• 1 tablespoon peeled garlic cloves
• 1 tablespoon roughly chopped ginger
• 4 dried Kashmiri red chilies
• ¼ cup hot water
• ⅛ cup refined oil
• 4 whole green cardamoms
• 1 whole black cardamom
• 1 teaspoon cumin seeds
• 1 bay leaf
• ½ cup finely chopped red onion
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoons salt
• 1 ¼ cups water
• 1 teaspoon garam masala
• ¼ cup coconut milk
• 2 cups fresh spinach
• Fresh cilantro

1. 1Combine chopped tomatoes, garlic, ginger, dried Kashmiri chilies, and hot water in a blender jar and blend until a smooth paste is formed.
2. 2Set an Instant Pot to "Saute Mode" for 10 minutes and add refined oil.
3. 3Add whole green cardamom, black cardamom, cumin seeds, and a bay leaf to the pot and temper until fragrant.
4. 4Add finely chopped red onions to the pot and sauté until they become soft and translucent.
5. 5Stir in the previously blended homemade tomato paste.
6. 6Add red chili powder, coriander powder, turmeric powder, and salt to the tomato-onion mixture, then stir thoroughly and cook until the oil begins to separate.
7. 7Add the soaked chickpeas and 1 ¼ cups of water to the Instant Pot and stir the mixture.
8. 8Secure the Instant Pot lid and set to "Pressure Cook" for 20 minutes.
9. 9After the pressure cooking cycle is complete, release the pressure and open the lid.
10. 10Add garam masala, coconut milk, and fresh spinach leaves to the hot chickpea curry.
11. 11Gently stir the ingredients until the spinach wilts and integrates, then simmer for an additional 5 minutes to allow the flavors to meld.
12. 12Serve the Chana Saag hot, garnished with fresh cilantro.

These instructions are our analysis of the original video. Watch on YouTube →