Pressure Cooker Chana Saag

Image of Ministry of Curry
Rated 4.5 based on 7 customer reviews
Pressure Cooker Chana Saag
Pressure Cooker Chana Saag


  • 1 tablespoon ghee
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tomato, diced
  • ⅓ cup water
  • 5 cups chopped fresh baby spinach, or to taste
  • 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.

Nutrition Facts

Per Serving: 196 calories; 7g fat; 27.7g carbohydrates; 9g protein; 11mg cholesterol; 1032mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 196 Calories from Fat 61
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0.0g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 1.8g
Cholesterol 11mg 4%
Sodium 1032mg 43%
Total Carbohydrate 27.7g 9%
Dietary Fiber 8g 32%
Sugars 6.3g
Protein 9g
Vitamin A 110% Vitamin C 40%
Calcium 9% Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Sam Dalton

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.

Image of Greg Jones

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.

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.

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 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 Paige Allison

Paige Allison says:

Made this tonight but used cayenne pepper as I did t have red chili powder. I almost used smoked paprika but went with the cayenne which gave it a kick. Didn’t have the dried mango item either and didn’t see the melon juice tip. Oh well, it still turned out great, over jasmine rice. I’ll double it next time as I’d like to freeze some portions and want more liquid.

Image of Julie Gorham

Julie Gorham says:

Delicious and easy to prepare. I’ll double this recipe next time.