Instant Pot Chana Saag

By Vegan Richa · 300 min

Ingredients

Instructions

1. Drain the soaked chickpeas, rinse well, drain again and set aside.
2. Set the Instant Pot to Sauté and let it heat for 2 minutes, then add the oil and spread it with a spatula.
3. Finely chop or process the onion, ginger, garlic and green chile together, add to the hot oil and cook for 3-4 minutes, stirring often.
4. Stir in the cumin, garam masala, paprika and coriander, then add the tomatoes and bring to a boil, mashing any large pieces.
5. Add the drained chickpeas, salt and water. Close the lid and set the valve to sealing.
6. Pressure cook for 25-30 minutes (use 30 minutes for older chickpeas).
7. Quick release after 10 minutes. Switch to Sauté, fold in the greens and non-dairy milk, taste and adjust the salt, and cook 2-4 minutes until the greens wilt.
8. Stir in the cayenne and lemon juice, then serve hot over rice, or with roti or naan.

Summarized from Vegan Richa's video. Watch it for the details.

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