Sita's Chana Saag (Instant Pot)

Recipe #1 - Rebel Queen

Calligraphy by @kayla_elaine_calligraphy

Happy April!

This month's book is Rebel Queen, by Michelle Moran, which means... INDIAN FOOD!

Indian is one of my very favorite types of cuisine. I can't get enough. (Honestly, it's dangerous for me to visit an all-you-can-eat Indian buffet... I may never leave.)

I must admit, I have only read a few pages of Rebel Queen so far, so this recipe is inspired by the general atmosphere of the Indian culture depicted in the book so far. As no specific foods have been mentioned yet, I chose to make Chana Saag (Chickpeas and Spinach) because it is one of my favorite meals to cook. I make it at least once a week in my instant pot. 

Ingredients

• 1 tablespoon olive oil

• 3 14-oz cans of chickpeas rinsed and drained (If desired, save the juice [aka aquafaba] to use later for another recipe. It's a great egg replacement when baking!)

• About 8 cups fresh baby spinach, scantly chopped

• 1 medium fresh tomato diced (I use 2 fresh kumatos, as they are rather small)

• 1 large onion, chopped

• 2 teaspoons turmeric

• 2 teaspoons salt (add more if desired, to taste)

• 2 teaspoons chili powder

• 2-3 teaspoons fresh ginger, minced

• 5 cloves garlic, minced

• 3 teaspoons cumin powder

• 1.5 teaspoon garam masala

• 2 teaspoons lemon juice

• 1/2 cup water

 

Instructions

1. Turn Instant Pot to saute mode and add olive oil. 

2. Add onions and saute until translucent

3. Add garlic, fresh ginger, cumin, chili powder, salt, and turmeric and cook for about 30 seconds, until very fragrant. 

4. Add tomatoes and stir to incorporate.

5. Add 1/2 cup water and drained chickpeas to instant pot. Stir well to incorporate (scraping any stuck bits off the bottom).

6. Securely close the Instant Pot lid, and make sure the pressure valve is in the sealing position.

7. Press the cancel button to turn off saute mode.

8. Press the pressure cook button and set the timer for 4 minutes (on high).

9. While chickpea mixture is pressure cooking, chop spinach and measure out lemon juice (if you haven't already)

10. When the mixture is done pressure cooking, and the pot beeps, CAREFULLY release steam by gently turning pressure valve to non-sealing position.

11. Remove lid (again, carefully) when steam has been released. 

12. Press cancel to reset, and then press saute to continue cooking.

13. Add lemon juice and garam masala. Stir well.

14. Add spinach and stir to incorporate. Cook on saute for another 3 minutes.

15. Serve on top of rice or alongside naan.

16. Enjoy!