Channa Saag
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
For the channa saag
  • 1 ¼ cup (or 1 15 oz can) cooked garbanzo beans*
  • 1 onion, small diced
  • 1 Tablespoons coconut oil
  • 3 cloves garlic, minced and smashed into a paste
  • 1” ginger, grated
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon curry powder
  • ¼ teaspoon garam masala
  • ½ cup coconut milk (or more if desired)
  • 2 medium tomato
  • 300 g spinach, roughly chopped
  • Salt and pepper to taste
For the garbanzo beans:
  • *To cook the garbanzos
  • 1 ¼ cup dry chickpeas/garbanzo beans
  • 4 cup water
  • 3-4 cloves garlic
  • 2 bay leaves
For the rice:
  • **To cook the rice:
  • 1 cup jasmine rice
  • 2 cups water
  • 1 Tablespoon coconut oil
  • Salt and pepper to taste
For the channa saag:
  1. Set the Instant Pot to saute and add the onion, garlic, ginger and coconut oil.
  2. Saute until the onions are translucent. Add the cayenne, curry, and garam masala. Saute for 2-3 minutes.
  3. Add the chickpeas, and cook for 2 minutes.
  4. Add the coconut milk, tomatoes and spinach and cook until the spinach is wilted.
  5. Season to taste with salt and pepper.
For the garbanzo beans:
  1. Rinse the chickpeas, and add to the Instant Pot.Add water, garlic and bay leaves.
  2. Place the top on the Instant Pot - close the pressure valve, and set the Instant Pot to MANUAL for 35 minutes.
  3. The pot will take time to come to pressure - once the 35 minutes of cook time is done, the pot will beep.
  4. Allow the pressure to come down naturally for 10-15 minutes, then open the pot.
For the rice:
  1. Place the top on the Instant Pot - close the pressure valve, and set the Instant Pot to RICE.
  2. When the time is up automatically, turn the valve to venting.
  3. After all the steam has released, open the lid and gently stir the rice with a spoon.
  4. Season with salt and pepper to taste.
Recipe by Plant Craft at