Easy Creamy Chickpea And Spinach Curry Recipe| Made In Instant Pot

Soak 1.5 cups of chickpea in water overnight. I always make sure to make a big batch of curry. They taste very good the next day too, so leftovers are welcome.

After soaking the chickpea should have doubled in size. Discard the soaking water and set aside.

We have some more prep work to do. Add in some tomatoes to a mixie. Add in a whole pod of garlic, an inch of ginger and half a teaspoon of fennel seeds. Grind these to a smooth paste. Make sure to grind this mixture to a very fine paste. Set aside.

Take a bowl and add in about half a cup of fresh shredded coconut and quarter cup of cashews. Soak them in half a cup of hot water for five minutes. Grind this mixture to a really fine paste. Add another half a cup of water while grinding. Set this aside.

Now, let’s cook the chickpea spinach curry.

Set the instant pot on saute mode in the normal setting.

Add coconut oil to the pot. If you do not want to use coconut oil, use any vegetable oil. Let the oil heat up for a few seconds. To the hot oil, add in the cumin seeds. Add from the sides so the spices are well coated in the oil. Add in the roughly chopped green chillies. Add in the curry leaves. Add in the chopped onions. Saute the onions for 3-4 minutes until they are soft.

Once the onions are soft, add in a little asafoetida. Since we are cooking with chickpeas, the asafoetida will help with the digestion and avoid gassiness. Add in the turmeric powder, red chilli powder, coriander powder and the garam masala.

Saute for a few seconds so the spice powders are well coated in oil and they turn very aromatic. Add in the prepared tomato paste to the instant pot. Mix well to combine. Add the soaked and drained chickpea to the pot. Add in two cups of water to the pot and mix well to combine. Add in the salt and the little sugar. The sugar will nicely balance the curry.

Cover the instant pot with its lid and turn the valve to set it to the sealing position.

Cancel the saute mode on the instant pot. Select and press the Dal/Bean function setting. By default, it’s set to cook at high pressure for 30 minutes.

After the cooking is over, wait for the pressure to release naturally. Turn the valve to the venting position to make sure that the pressure is released. Open the pot and mix everything well. The chickpea should be completely cooked and soft.

Now, add in the prepared coconut cashew paste. Also chop four cups of spinach leaves roughly. Add in the roughly chopped up leaves to the instant pot. Mix everything well.

After mixing, cover the pot with the lid and set the valve to the sealing position. Select the pressure cook setting. Set the timer for two minutes.

After the timer in the instant pot indicates that it has finished cooking, position the valve to the venting position to release excess steam. Once the steam has been released, open the instant pot.

Mix well. Our chickpea and spinach curry is now ready. The coconut and cashew paste will make the curry very rich and tasty. This curry goes very well with rice. Plain white rice, brown rice, it goes really well.
Serve hot and enjoy.