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)
- 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
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.