Fast Curries
This Sookha Kala Chana Palak – Instant Pot Spinach Chickpea recipe is slightly spicy, slightly tangy and extremely savory. Every bite is so satisfying in this this warm, aromatic and cozy dish.
What is Kala Chana that I have used for this Sookha Kala Chana Palak – Instant Pot Spinach Chickpea recipe?
Chickpea commonly found in the US, are known as garbanzo beans, Kabuli chana or white chana. Kala chana have the same shape as the garbanzo bean but are smaller, and are brownish black in color. They are known as black chickpea or brown chickpea. They have a nutty, buttery taste and have a thick skin. It doesn’t break down quickly. It takes longer to cook as compared to its white counterpart. Even when fully cooked, it will never be as soft as other lentils or beans. Please keep that in mind while cooking it. You may think it is hard and undone, however, it is delicious.
Where can I find brown/black chickpea?
In Indian grocery stores in the bean’s aisle or on Amazon.
How do I make Sookha Kala Chana Palak – Instant Pot Spinach Chickpea?
Rinse the dried brown chickpea well. Soak them in 3 cups water overnight.
When ready to cook, rinse and chop the spinach well. Select sauté on the instant pot. Add 1 tbsp oil to the pot. When the oil is hot, add chopped spinach and let it sauté for about 2 minutes. Moreover, add in water and sauté for another minute. Stir, take the spinach out and set aside.
Further, rinse the pot well. Furthermore, select sauté. First add oil to the pot. When the oil is hot, add cumin seeds, and asafoetida.
When the cumin seeds begin to splutter in about 30 seconds to a minute add Kashmiri chili powder and 1/4 cup water. Give it a good stir.
Then add ground cumin, ground coriander, ground ginger, and salt. Give it a good stir. Add the chickpea and 1/2 cup water. Give it a good stir. Select cancel.
Secure the lid on the pot. Select manual and cook at high pressure for 60 minutes. When cooking is complete, use natural pressure release to depressurize.
Add garam masala, mango powder, and pomegranate powder. Further add in spinach and stir. If there is excess water, select sauté until the water reduces. Garnish with cilantro. Transfer in a serving bowl.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Sookha Kala Chana Palak – Instant Pot Spinach Chickpea
Ingredients
For Spinach
- 2 cups spinach, chopped and rinsed
- 4 tbsp water
- 1 tbsp oil
For Chickpea
- 4 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1 and 1/4 tbsp kashmiri chili powder
- 3/4 cup water (divided)
- 1/2 tbsp ground cumin (jeera powder)
- 1/2 tsp ground ginger (sonth)
- 1 tbsp ground coriander (dhaniya powder)
- 1 tsp salt
- 1 cup dried brown chickpeas kaala chana soaked overnight in 3 cups water
- 1/4 tsp garam masala
- 1/2 tbsp mango powder (amchur/amchoor powder)
- 1/2 tsp pomegranate powder (anardana powder)
- 2 tbsp cilantro (rinsed and finely chopped)
Instructions
Prep
- When ready to cook, rinse and chop the spinach well.
- Discard the water that was used to soak the chickpea overnight.
Cook
- Select sauté on the instant pot. Add 1 tbsp oil to the pot. When the oil is hot, add chopped spinach and let it sauté for about 2 minutes. Moreover, add in 4 tbsp water and sauté for another minute. Stir, take the spinach out and set aside.
- Further, rinse the pot well. Select sauté. Add oil to the pot. When the oil is hot, add in cumin seeds, and asafoetida. When the cumin seeds begin to splutter in about 30 seconds to a minute add Kashmiri chili powder and 1/4 cup water. Give it a good stir.
- Then add ground cumin, ground coriander, ground ginger, and salt. Give it a good stir. Add the chickpea and 1/2 cup water. Give it a good stir. Select cancel.
- Secure the lid on the pot. Select manual and cook at high pressure for 60 minutes. When cooking is complete, use natural pressure release to depressurize.
- Add garam masala, mango powder, and pomegranate powder. Further add in spinach and stir. If there is excess water, select sauté until the water reduces. Garnish with cilantro. Transfer to a serving bowl.
