Instant Pot Chickpea Curry with Spinach (Chana Saag)

1 cup Chickpeas (Chole/Garbanzo beans), dry, see notes for using canned

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

¾ cup Tomato, chopped

1.5 cups Water, for cooking

3 cups Baby spinach, chopped

subheading: Spices:

1 teaspoon Kashmiri red chili powder

2 teaspoon Coriander powder (Dhaniya powder)

½ teaspoon Ground Cumin (Jeera powder)

½ teaspoon Garam Masala

1 teaspoon Salt

1 teaspoon Dry Mango powder (Amchur), or lime juice

subheading: Whole spices (optional):

1 teaspoon Cumin seeds (Jeera)

2 leaves Bay leaf (Tej Patta)

1 stick Cinnamon (Dalchini)

Directions at pipingpotcurry.com

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