Instant Pot Chana Masala
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
8 hrs
-
Cook Time
mins
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Total Time
8 hrs 45 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chana Masala
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An easy and lightly spiced version of chana masala made in the Instant Pot. The recipe does not need the special chana masala spice blend.
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Ingredients
For Soaking Chickpeas
- 1 cup dried white chickpeas (white chana or chole) - soaked overnight
- 3 cups water or as required for soaking chickpeas
Other Ingredients
- 3 tablespoons oil - sunflower oil, peanut oil or any neutral flavored oil
- 1 inch cinnamon
- 6 cloves
- 1 tej patta (Indian bay leaf)
- 2 black cardamoms
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin
- ½ cup finely chopped onions or 1 medium sized onion, 50 to 60 grams
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 2 to 3 green chilies slit or whole - note that keeping the chillies whole won't make the chana masala spicy.
- 1 cup finely chopped tomatoes or 2 medium-sized tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon kashmir red chilli powder or deghi mirch or 1 teaspoon sweet paprika or ½ teaspoon cayenne pepper
- 3 cups water
- salt as required
- 1 teaspoon garam masala or punjabi garam masala powder
- 1 teaspoon dry mango powder (amchur powder) or add as required
- 2 to 3 tablespoons chopped coriander leaves (cilantro)
Serving Suggestions
- some sliced onions
- few lemon wedges
- few green chillies - optional
Instructions
Soak White Chickpeas
- Rinse the chickpeas very well in fresh water for a couple of times.
- Then soak them overnight or for 8 to 9 hours in enough water. Later drain all the water from the soaked chickpeas. Rinse them again in fresh water for a couple of times. Drain all the water and set aside.
Sauté Ingredients
- Switch on the 6 Quart Instant Pot and press the sauté button setting the time to 12 minutes on normal mode. Keep all the ingredients ready before you begin.
- Add oil in the steel insert and let it become hot (but not smoking hot). You can use any neutral flavored oil.
- Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and carom seeds. Mix and stir. Let them crackle and splutter.
- Add onions and sauté them till translucent.
- Now add finely chopped ginger, garlic and slit green chillies.
- Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze.
- Next add chopped tomatoes and sauté stirring often till they soften and become pulpy.
- If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.
- Add turmeric and kashmiri red chilli powder. Mix very well and sauté for 3 to 4 seconds.
Make Instant Pot Chana Masala
- Add soaked chickpeas. Mix very well and deglaze the pan. Then add salt as per taste.
- Add water and deglaze the pan if required.
- Cover and seal with the Instant Pot lid. Position the pressure valve to the sealing position.
- Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.
- Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are undercooked, then pressure cook for 5 more minutes or as needed.
- Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.
- Let the chickpea curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.
- Simmer till you get the desired gravy consistency (which is neither thin nor very thick but medium or slightly thick consistency).
- Next add garam masala powder and dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.
- Mix well and simmer for a minute. If the gravy becomes too thick, then add some water.
- Serve Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do keep a side of some finely chopped onions, lemon wedges and green chillies.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
392mg
(16%)
Potassium
585mg
(17%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
565IU
(11%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
12mg
(13%)
Vitamin E
5mg
Vitamin K
9µg
Calcium
77mg
(8%)
Vitamin B9 (Folate)
288µg
Iron
4mg
(22%)
Magnesium
69mg
Phosphorus
198mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 392mg | 16% |
| Potassium | 585mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 565IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 12mg | 13% |
| Vitamin E | 5mg | |
| Vitamin K | 9µg | |
| Calcium | 77mg | 8% |
| Vitamin B9 (Folate) | 288µg | |
| Iron | 4mg | 22% |
| Magnesium | 69mg | 17% |
| Phosphorus | 198mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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