Vegan Chana Masala
User Reviews
4.3
6 reviews
Good
Vegan Chana Masala
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 chickpeas canned or dried; 15-ounce / 440g cans or 12 ounces dried (1 1/2 cups); or dried
- 3 tablespoons coconut oil or neutral cooking oil
- 2 teaspoons black mustard seeds
- 1 1/2 teaspoons cumin seeds
- 2 onion finely diced, medium
- 4 cloves garlic minced
- 1 1/2 tablespoons ginger freshly minced or grated
- 1-2 Serrano pepper minced
- 3 bay leaf
Ground Spices
- 2 teaspoons ground coriander
- 1 teaspoon Turmeric ground
- 1/2 - 1 teaspoon red chili powder use less for a less spicy version, Indian
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 tomatoes 14.5 oz / 410 g can, diced or whole peeled
- 1 1/2 cups vegetable broth or water; 360 mL
- 1 1/2 tablespoons lemon juice fresh
- 1 cup cilantro roughly chopped, fresh leaves
- basmati rice for serving
- Indian flatbread for serving
Instructions
- If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
- On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
- Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
- Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
- Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
- Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
- Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.
- Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.
Notes
- * For a mild version, omit the seeds and membranes and use just one pepper (or use a jalapeño pepper). For a moderately spicy version, use 2 peppers and omit the seeds and membranes. For a spicy version, use two peppers and keep half or most of the seeds intact.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
1286mg
(54%)
Potassium
570mg
(12%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
462IU
(9%)
Vitamin C
13mg
(14%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1286mg | 54% |
| Potassium | 570mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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