Vegan Instant Pot Chana Masala
User Reviews
4.9
Vegan Instant Pot Chana Masala
Description
This Vegan Instant Pot Chana Masala uses dried or canned chickpeas cooked with a seasoning base of black mustard seeds, cumin seeds, diced onions, garlic, ginger, Serrano peppers, and bay leaves sautéed to develop flavor. Ground spices like coriander, turmeric, red chili powder, garam masala, black pepper, and kosher salt are added, followed by hand-crushed canned tomatoes and vegetable broth or water to form a curry sauce. The Instant Pot pressure cooks the mixture, ensuring chickpeas are tender and the flavors meld.
The heat level can be tailored by adjusting the number of chili peppers and removing their seeds and membranes for a milder dish. Fresh lemon juice brightens the final curry, enhanced by chopped cilantro. Served alongside basmati rice or Indian flatbread, it makes a filling plant-based meal.
The recipe’s preparation from dried chickpeas requires soaking overnight to soften before cooking, while canned chickpeas offer convenience. The spices and aromatics balance warmth, heat, and earthiness, characteristic of chana masala.
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
- 1/2 of a 28-oz can tomatoes crushed with your hands, whole peeled
- 1 1/2 cups vegetable broth 3/4 cup if using canned chickpeas, 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, hand-crushed 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.If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.
- 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 milder flavor, remove seeds and membranes from peppers or use only one pepper.
- To increase spiciness, keep the seeds and membranes of both peppers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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