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Kashmiri Palak Chana – Instant Pot Spinach Chickpea Curry

This low-carb, protein filled Kashmiri Palak Chana – Instant Pot Spinach Chickpea Curry, has spinach, chickpea, a few spices that brings the taste of spinach up to a whole new level.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian, Kashmiri
Servings 4


  • Instant Pot


  • 5 tbsp oil of choice
  • 1/3 tsp asafoetida  (heeng)
  • 1 whole dried red chili peppers
  • 10 cups baby spinach {16 oz, 454 grams}
  • 1/2 tbsp ground fennel   (saunf powder)
  • 1/2 tsp ground ginger   (sonth)
  • 1 tsp ground cumin    (jeera powder)
  • 3/4 tsp  kashmiri chili powder
  • 1 and 1/4 tsp salt {divided}
  • 1/2 cup dried white chickpea washed and soaked overnight in 1.5 cups water. (garbanzo beans or kabuli chana) (will expand when soaked and will be over a cup after expanding)
  • 2 serrano peppers slit lenghtwise but still intact (small) (hari mirch small, optional)
  • 1 cup water {for boiling and cooking the chicpea}



  • Rinse and soak the dried chickpea overnight in 1.5 cups water. Discard the water before cooking.
  • Rinse the spinach well in cold water. No need to chop the spinach since we will use an immersion blender later. Slit the serrano peppers lengtwise but keep them still intact.


  • First, add the soaked chickpea (water discarded) in the inner pot. Add 1 cup fresh water and 1/4 tsp salt. Close the lid. Select manual and pressure cook for 15 minutes. Quick release the pressure when done. Keep the chickpea and water aside in a bowl. Don’t discard the water. It will be used to cook the spinach.

    If you are using canned chickpea you can eliminate this step. Incase of canned chickpea discard all the water from the can. We will use fresh water to cook it with spinach.
  • Select sauté on the Instant Pot. Add in oil to the pot. Further, add in asafoetida, and dried red chili pepper. Saute the chili pepper and asafoetida for a minute till fragrant.
  • Remove the red chili pepper and keep it aside. We do this to prevent the red chili from getting crushed.
  • Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.
  • Using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender  you can use a potato masher or the back of a ladle.
  • Subsequently, add in ground fennel, ground ginger, ground cumin, Kashmiri red chili powder, the whole dried red chili pepper back and 1 tsp salt. Stir well.
  • Furthermore, add in the chickpea and water mix, and serrano peppers. Stir well. You dont need to add any extra water. The water used to boil the chickpea will be used here.
    If you are using canned chickpea add only the chickpea with 3/4 cup fresh water.
  • Press cancel. And, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. 


You can eliminate the dried red chili pepper and serrano peppers if you cant handle heat.
On a scale of 1 to 5, I would place this dish at level 3.5 in terms of spice levels with the peppers, with one being low and 5 being high.
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