Pressure Cooker Chana Saag

Name: Pressure Cooker Chana Saag
Total time: 25 min
Yield: 3 serving(s)
Ingredients: 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)

Ministry of Curry Website

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Chana Saag is a vegan dish from India featuring chickpeas and spinach. In India, the pressure cooker has long been used to deliver complex flavors in relatively short cooking times. Here onion, tomato, cumin, turmeric, and garam masala work well together for a delightful dish in less than half an hour. Ghee is used to when sauteeing the onions in the MultiPot. It is a form of clarified butter often used in Indian dishes. Ghee is useful in many recipes because of its high smoke point.

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Directions

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: 234 calories; 7g fat; 34.0g carbohydrates; 11g protein; 11mg cholesterol; 1159mg sodium.

Full nutrition

Amount Per Serving
Calories 234		Calories from Fat 67
% Daily Value*
Total Fat 7g		11%
	Saturated Fat 3g	15%
	Trans Fat 0.0g
	Polyunsaturated Fat 1.5g
	Monounsaturated Fat 2.0g
Cholesterol 11mg		4%
Sodium 1159mg		48%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 10g	39%
	Sugars 7.3g
Protein 11g

Vitamin A 109%		Vitamin C 39%
Calcium 9%		Iron 30%

* 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

Tagged:

Indian One Pot Or Pan Ready In 30 Dinner Lunch Vegetarian Pressure Cooker No Meat Spinach Chickpeas Garbanzo Beans Legumes Multipot

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

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.

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.

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.

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.

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.

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.

Julie Gorham says:

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

Slice Williams says:

Delicious! I made a big pot of garbanzos in the afternoon, half for this recipe and the other half for hummus for tomorrow. I used Swiss chard instead of spinach as that is what was growing in the garden. For those who don’t have amchoor try substituting a splash of pineapple juice and a bit of ascorbic acid or lemon juice. This will provide the fruity tartness of the mango powder.