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Instant Pot Gluten-Free Spinach Chana Masala
Course
Main Course
Cuisine
Indian
Keyword
baby spinach, chickpeas, Gluten-Free Spinach Chana Masala
Prep Time
45
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
1
hour
hour
7
minutes
minutes
Servings
8
Calories
67
kcal
Author
Corrie
Ingredients
1
cup
raw chickpeas/chana
soaked overnight
2
cups
baby spinach
chopped
3
tablespoon
olive oil
1
bay leaf
1
tablespoon
ginger
grated
2
cups
fresh tomato puree
1
cup
onions
chopped
1
tablespoon
garlic
grated
1 ½
cup
water
½
cup
fresh cilantro
chopped
1
green chili
chopped
1
green chili
chopped
1
teaspoon
coriander powder
1
tablespoon
garam masala
½
teaspoon
turmeric
2
teaspoon
chili powder
1
teaspoon
salt
Instructions
Turn on the instant pot and select sauté.
Add oil, onions, garlic, bay leaves, green chili, ginger and sauté for 3 minutes.
Add spices and tomato puree and sauté for 30 seconds.
Add water and chickpeas.
Select Cancel and close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 15 minutes. Release the pressure quickly through steam vent.
Open the lid of the instant pot and select sauté.
Let it simmer for 3 minutes, garnish with cilantro and serve.
Nutrition
Calories:
67
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
346
mg
|
Potassium:
100
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
920
IU
|
Vitamin C:
6
mg
|
Calcium:
20
mg
|
Iron:
1
mg