Pressure Cooker Chana Saag

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Rated 4.5 based on 5 customer reviews
Pressure Cooker Chana Saag
Pressure Cooker Chana Saag
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  • 1 tablespoon ghee
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tomato, diced
  • ⅓ cup water
  • 5 cups fresh baby spinach, or to taste, chopped
  • ½ teaspoon garam masala
  • ½ teaspoon amchoor (ground dried mango)


For best results, we recommend using:


  1. Melt ghee in a pressure cooker set to Sauté. Stir onion into the ghee to coat, place a lid on the slow cooker, and cook onions until softened, about 2 minutes.
  2. Stir ginger, garlic, cumin powder, red chili powder, salt, and turmeric with the onion; cook until fragrant, about 30 seconds; add tomatoes and stir.
  3. Pour ⅓ water into the slow cooker, add chickpeas, tomato, and water and stir. .
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
  6. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  7. Press Sauté on pressure cooker.
  8. Stir garam masala and mango powder through the chickpea mixture; add spinach and stir to coat. Cook until spinach wilts, 2 to 3 minutes.
Mealthy tip:

This dish is traditionally served over rice or with naan (Indian-style flatbread). If you cannot find the amchoor, use 1 teaspoon lemon juice. If you opt to use dried chickpeas, soak for eight hours before cooking and increase time to 25 minutes.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Santana Williams

Santana Williams says:

Wasn't able to find amchoor to make this recipe, but lemon juice worked OK as a replacement. I also used dried chickpeas so it took a little longer.

Image of Dominique M

Dominique M says:

I wish I could have cooked the chickpeas in the pressure cooker without soaking overnight. Other than that, this recipe is quick and easy.

Image of Hector Jonass

Hector Jonass says:

I did not hunt down the "amchoor" to make this, but went ahead without it. Will try to remember to get some next time I'm near the Indian grocery. I cannot imagine it will make it that much better, but I'm willing to try because it's delicious already! If anyone has a version using dried beans, please let me know. I just like the texture a little better.

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Greg Jones says:

I've never heard of chana saag before, but I will never forget it now! I really love Indian cuisine because the flavors are so rich. This recipe was really easy to make and had great flavor. I'm not just a curry chicken guy anymore, and am glad to add this to my kitchen repertoire.

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Sam Dalton says:

This vegetarian chana saag recipe was perfect. I did not miss the meat in this dish because the sauce was perfectly flavor. I'm obsessed with Indian-food, so I'm slightly biased, but this recipe is a must try.