Slow Cooker Chana Saag

Image of Ministry of Curry
Rated 5.0 based on 7 customer reviews
Slow Cooker Chana Saag
Slow Cooker Chana Saag


Mealthy Tip

Serve this over rice or with naan (Indian-style flatbread). You can use 1 teaspoon lemon juice in place of the amchoor, if needed.

Nutrition Facts

Per Serving: 197 calories; 3g fat; 33.8g carbohydrates; 11g protein; 0mg cholesterol; 1159mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 3

Amount Per Serving
Calories 197 Calories from Fat28
% Daily Value*
Total Fat 3g 5%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat1.3g
Monounsaturated Fat0.7g
Cholesterol 0mg 0%
Sodium 1159mg 48%
Total Carbohydrate 33.8g 11%
Dietary Fiber10g 38%
Protein 11g
Vitamin A102% Vitamin C40%
Calcium9% Iron29%

* 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


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Mouthwatering chana saag. I have made this dish a few times but this is by far one of the best recipes to date. All of the aromatic seasonings really take this stew to this next level. If you're looking to make an easy, impressive meal, this is it.

Image of Sam Dalton

Sam Dalton says:

This chana saag was perfect with the homemade naan bread that my wife made. It was very flavorful and aromatic, and I would definitely make it again

Image of Pinney Stern

Pinney Stern says:

I was the substitution queen here. I used my pressure cooker for 30 minutes on high, I made a fake gram Marsala, substitution for internet, I used tamarind for the dried mango, I used a handful of cherry tomatoes, I used sweet potato leaves for spinach. Which by the way I put in after the 30 minutes, I released pressure added leaves and brought it back up for 1 minute, than released after 6 minutes. I also used toasted sourdough. It was really good, no left overs.

Image of Mary Mueller

Mary Mueller says:

Can you give the cooking instructions for this using the pressure cooking option with dried beans? Thank you.

Image of Leah Charlesworth

Leah Charlesworth says:

Really flavourful! We used mango chutney instead of the mango ingredient listed. Next time I will double the recipe so we have some left overs for lunch the next day. Very happy with this recipe!

Image of Neil Morrison

Neil Morrison says:

Uh oh, I just started this, did step 1, then 2, then got confused at step 3. Step one told me to add the spinach, which I did, then step 3 tells me to add the spinach after cooking. Did I mess up? Will know in a few hours.

Image of liu ke

liu ke says: