Instant Pot spinach chana masala - vegan & gluten-free

• Produce

  • 2 cups Baby spinach
  • 1 Bay leaf
  • 1 cup Chickpeas/ cholay / chana to be, raw
  • 1 Chilly, green
  • 1 tsp Coriander, Powder
  • 1 tbsp Garlic
  • 1/2 tbsp Ginger
  • 1 Lemon
  • 1 cup Onions

• Canned Goods

  • 2 cups Tomato puree, fresh

• Baking & Spices

  • 1 tbsp Chickpea flour * (optional, roasted
  • 2 tsp Chili powder
  • 1 Salt
  • 1 Spices needed
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Cooking oil

• Liquids

  • 1 1/2 cups Water

• Other

  • 1 tablespoon cholay / chana masala
  • Fistful of chopped fresh cilantro
  • To be added later

Found on carveyourcraving.com

Description

Ingredients

• 1 cup raw chickpeas/ cholay / chana to be soaked
• 3 tablespoon cooking oil
• 1 cup chopped onions
• 1 bay leaf
• 1 tablespoon grated garlic
• ½ tablespoon grated ginger
• 1.5 cups water
• 2 cups fresh tomato puree
• 1 tablespoon roasted chickpea flour * (optional) see notes
• Spices needed
• 1 green chilly finely chopped
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• 2 teaspoon chili powder
• 1 tablespoon cholay / chana masala
• To be added later
• 2 cups chopped baby spinach
• Salt to taste
• Fistful of chopped fresh cilantro
• Lemon

Directions

• Wash chickpeas in a mesh under cold running water for 30 seconds.
• Now soak chickpeas in 2 cups water for 8-10 hours or overnight.
• Next day before cooking drain out all the excess water from soaked chickpeas .
• Switch on the instant pot on sautee mode . After 3 minutes add in 3 tablespoon cooking oil .
• Add in the onions and cook for 2 minutes or until translucent .
• Add in the bay leaf, green chilly , ginger , garlic paste and cook it for 20 seconds .
• Add in the chana masala , turmeric , chili powder , coriander powder along with 1 tablespoon water to avoid masala to burn.
• Sautee it for 10 seconds.
• Add in roasted chickpea flour/ besan and sautee for 10 seconds .
• Now add in the tomato puree , drained chickpeas and 1.5 cups of water and mix well .
• Now close the lid and choose 15 minutes on manual mode High pressure.
• Position the steam release to sealing .
• After the timer goes off let it naturally cool off for 15 minutes .
• Carefully vent any steam off after 15 minutes and open the lid.
• Give it a stir and check for doneness by smashing a chickpea.
• The chickpea should smash up easily without any resistance.
• Now put the instant pot on sauté mode again and add in chopped spinach and salt.
• Mash few chickpeas with back of the spoon for thicker gravy .
• Let it cook on saute mode for 3 minutes .
• Switch off the instant pot.
• The Gravy will thicken eventually after it starts cooling down.
• Add in chopped coriander and some lemon juice if desired.
• Taste test, adjust spices if desired and serve warm as a soup , along with roti or over rice/ quinoa .

Nutrition