Pressure Cooker Chana Saag

Image of Ministry of Curry
Rated 4.5 based on 9 customer reviews
Pressure Cooker Chana Saag
Pressure Cooker Chana Saag


For best results, we recommend using:


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

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 234 Calories from Fat67
% Daily Value*
Total Fat 7g 11%
Saturated Fat3g 15%
Trans Fat0.0g
Polyunsaturated Fat1.5g
Monounsaturated Fat2.0g
Cholesterol 11mg 4%
Sodium 1159mg 48%
Total Carbohydrate 34.0g 11%
Dietary Fiber10g 39%
Protein 11g
Vitamin A109% Vitamin C39%
Calcium9% Iron30%

* 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

(9 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 James LeBlanc

James LeBlanc says:

Excellent recipe. Lots of room to adapt and be creative with it.

Image of Julie Gorham

Julie Gorham says:

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

Image of Slice Williams

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.