Slow Cooker Chana Saag
- 5 cups fresh baby spinach, or to taste, chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tomato, diced
- 1 small onion, minced
- ⅓ cup water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon amchoor (ground dried mango)
For best results, we recommend using:
- Stir spinach, chickpeas, tomato, water, garlic, ginger, cumin, chilli powder, salt, turmeric, garam masala, and amchoor together in the crock of a slow cooker.
- Cook on Low for 7 to 8 hours.
- Add spinach to the slow cooker and stir.
- Continue cooking to wilt the spinach, 15 to 30.
Serve this over rice or with naan (Indian-style flatbread). You can use 1 teaspoon lemon juice in place of the amchoor, if needed.
What others are saying
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.
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
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.
Mary Mueller says:
Can you give the cooking instructions for this using the pressure cooking option with dried beans? Thank you.