Instant Pot Chana Masala
Instant Pot Chana Masala
Spiced chickpea curry, a staple in Indian cuisine.
Nutrition
Calories: 280cal
Carbohydrate: 40g
Protein: 12g
Fat: 8g
Cholesterol: – -mg
Sodium: 400mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 2 cups (400g) dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon (2g) turmeric powder
- 1 teaspoon (2g) cumin powder
- 1 teaspoon (2g) coriander powder
- 1 teaspoon (2g) garam masala
- 1/2 teaspoon (1g) red chili powder
- 2 tablespoons (30ml) vegetable oil
- 4 cups (960ml) water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add oil, onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant.
- Add the tomato puree, turmeric, cumin, coriander, garam masala, and red chili powder. Cook for 2-3 minutes until the oil separates.
- Add the soaked chickpeas, water, and salt. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 20 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Garnish with fresh cilantro and serve hot with rice or naan.
- Tip: For a richer flavor, add a splash of coconut milk before serving.