Ingredients

The following ingredients have 4 Servings
  • 1 cup Chickpeas (Chole/Garbanzo beans)
  • 3 cups Water (for soaking )
  • 1 tablespoon Ghee or Oil ((use oil for vegan))
  • 5   cloves Garlic (minced )
  • 1 inch Ginger (grated )
  • 1.5 cups Onion (diced )
  • 3/4 cup Tomato (chopped )
  • 1.5 cups Water (for cooking )
  • 3 cups Baby spinach (chopped )
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1 teaspoon Dry Mango powder (Amchur) (or lime juice )
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 leaves Bay leaf (Tej Patta)
  • 1 stick Cinnamon (Dalchini)

Instruction

  • Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours. 
  • Set the Instant Pot on sauté mode and let it heat.
  • Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
  • Now add the onions, garlic, ginger and sauté them for about 3 minutes.
  • When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
  • Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
  • Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
  • When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
  • If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit. 
  • Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
  • Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.