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