Chana Masala Instant Pot
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0.0
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Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
297 kcal
-
Course
Main Course
-
Cuisine
Indian
Chana Masala Instant Pot
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Restaurant-style chana masala made at home.
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Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ¼ cup (85g) water
- ½ teaspoon cumin
- ½ teaspoon Coriander
- 1 teaspoon garam masala
- salt and pepper to taste
- 32 ounces (907g)canned chickpeas drained and rinsed
- 14 ½ ounces (411g) diced tomatoes
Instructions
- Add oil to the Instant pot insert and heat using the sauté function. Add chopped onions and cook for several minutes until tender and translucent.
- Add the garlic and ginger and cook for an additional minute, stirring to prevent burning.
- Immediately deglaze the Instant Pot insert with water and scrape any browned bits from the bottom of the insert with a wooden spoon.
- Add the cumin, coriander and garam masala to the onion mixture and season with salt and pepper to taste.
- Pour in the diced tomatoes and chickpeas, stirring to combine with the aromatics.
- Place the lid on, turn valve to sealing, and set to cook at manual pressure / high pressure for 15 minutes.
- When done, perform a quick pressure release. Serve the chana masala with rice and fresh cilantro.
Equipments used:
Notes
- Use ghee instead of olive oil for a nutty flavor.
- Prep all of your ingredients before you begin sauteing the aromatics because this vegan Chana masala recipe in instant pot moves quickly.
- Deglaze the pan well and scrape with a wooded spoon to prevent a burn error while cooking at pressure.
- For authentic chana masala, use a chana masala spice blend.
- Recipe times do not include the time it takes for the Instant Pot to come to temperature.
- For a thicker curry, mash some of the chickpeas with a potato masher.
- Sprinkle with chopped cilantro and add a squeeze of fresh lemon juice before serving for a bright flavor.
- Serve with rice or naan bread.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
- Use ghee instead of olive oil for a nutty flavor.
- Prep all of your ingredients before you begin sauteing the aromatics because this vegan Chana masala recipe in instant pot moves quickly.
- Deglaze the pan well and scrape with a wooded spoon to prevent a burn error while cooking at pressure.
- For authentic chana masala, use a chana masala spice blend.
- Recipe times do not include the time it takes for the Instant Pot to come to temperature.
- For a thicker curry, mash some of the chickpeas with a potato masher.
- Sprinkle with chopped cilantro and add a squeeze of fresh lemon juice before serving for a bright flavor.
- Serve with rice or naan bread.
- Storage - leftovers can be kept in an airtight container inside the fridge for 3 days.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
781mg
(33%)
Potassium
571mg
(16%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
159IU
(3%)
Vitamin C
12mg
(13%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 781mg | 33% |
| Potassium | 571mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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