If you don’t know what Chana Palak Masala is, it’s a mild chickpea curry with a coconut tomato gravy. Chana Masala is often seen at Indian restaurants, and there are many packaged grocery store versions. The palak refers to the spinach that’s added to the recipe. I love this version because it sneaks in some extra dark leafy greens and looks beautiful with the added color.
I myself am not vegan, but I love having a few vegan recipes on hand to make for friends that are. I find that many who are not strictly vegan enjoy adding more plant-based meals to their dinner rotation. If you don’t mind the addition of dairy, you can always add a spoonful of ghee to the recipe at the very end of cooking.
Chana Palak Masala - Instant Pot Vegan
This recipe is written to be used with a 6qt Instant Pot. If you're using an 8qt please double all the ingredients to avoid a burn notice.
* This is a vegan recipe but if you are not opposed to dairy I suggest adding 1-2 tbs of ghee at the end of cooking.
- 5 tbsp avocado or coconut oil
- 1 yellow onion finely chopped
- 4 cloves garlic, crushed
- 1 inch ginger, finely grated
- 1 tbsp ground coriander
- 1/2 tbsp turmeric
- 1/2 tbsp cumin
- 1/4 cayenne pepper (optional)
- 1 C crushed or diced canned tomatoes
- I cup dried soaked chickpeas (sub one can chickpeas)
- 1 cup vegetable stock or water
- *(omit if using canned beans. Double if using un-soaked beans)
- 1 bag of pre-washed spinach
- 1 tsp garam masala
- 1.5 tbsp lemon juice
- I can coconut cream (I like Trader Joes Brand)
- 1/4 c chopped cilantro
- Step 1: Soak your chickpeas 6 hrs - overnight
- Step 2: Turn on the sauté feature and add oil to the pot liner. Allow it to heat, and then add the onions, garlic and ginger; sauté unitl soft. Then, add all the spices except the garam masala. Toast the spices with the onions and garlic for a few minutes. Next, add the tomatoes. Then, add the vegetable stock and scrape the bottom of the pot to loosen any brown bits. Add the chickpeas and coconut cream. If using cayenne, add it now.
- Step 3:
- Soaked beans: Cook mixture under pressure for 5 mins and natural release for 20 mins
- Canned Beans: Cook mixture under pressure for 5 mins and then quick release
- Raw un-soaked beans: Cook under pressure 50 mins and natural release for 20 mins
- Step 4: After the cooking is complete (and any natural release time is followed), open the pot and add the salt, lemon juice, garam masala, and spinach. Then place the lid back on the Instant Pot and allow the ingredients to sit in the Pot for a few minutes. Even though the pot is not in a cooking mode, the spinach will cook because of the retained heat in the dish.
- Step 5: Finally, stir in the cilantro and serve over basmati rice. For a low-carb option, use cauliflower rice.
- Rice Instructions
- The formula for cooking white rice in the instant pot is one cup rice to one cup liquid. Cook for 3 minutes under pressure and let set for 10 mins. Release remaining pressure and serve.
- This formula works no mater how much rice you cook--one cup or five cups.
- *Note: for the 8qt Pot, you need a minimum of 2 cups of liquid for the pot to come to pressure. Therefore, you can only cook a minimum of 2 cups of rice in the 8qt. You can cook 1 cup in the 6pt without issue.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com