Instant Pot Chana Masala

 

Pot Chana Masala


Instant Pot Chana Masala is a delicious and hearty Indian dish that is quick and easy to prepare using an Instant Pot. This recipe features tender chickpeas cooked in a rich, spicy tomato sauce, making it a perfect meal for any day of the week. Here’s a detailed step-by-step guide to making Instant Pot Chana Masala.

Ingredients:

For the Chana Masala:

  • 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, finely chopped (optional)
  • 2 tomatoes, pureed
  • 1 cup tomato sauce
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp paprika
  • 1 tsp salt (adjust to taste)
  • 2 cups water or vegetable broth
  • 1 tsp lemon juice
  • Fresh cilantro, chopped (for garnish)

For Garnish:

  • Fresh cilantro, chopped
  • Lemon wedges
  • Sliced onions

Procedure:

1. Preparing the Chickpeas:

  1. Soak the Chickpeas:

    • If using dried chickpeas, rinse them thoroughly and soak them in water overnight or for at least 8 hours.

  2. Drain and Rinse:

    • Drain and rinse the soaked chickpeas. Set aside.

2. Sautéing the Aromatics:

  1. Heat the Instant Pot:

    • Set the Instant Pot to 'Sauté' mode and add vegetable oil.

  2. Add Cumin Seeds:

    • Once the oil is hot, add cumin seeds and let them sizzle for about 30 seconds.

  3. Add Aromatics:

    • Add finely chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and green chili (if using). Sauté for another 2-3 minutes until fragrant.

3. Cooking the Tomatoes and Spices:

  1. Add Pureed Tomatoes:

    • Add the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the tomatoes.

  2. Add Spices:

    • Stir in ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, paprika, and salt. Cook for another 2-3 minutes until the spices are well incorporated.

4. Cooking the Chickpeas:

  1. Add Chickpeas:

    • Add the soaked and drained chickpeas to the pot. If using canned chickpeas, add them now.

  2. Add Liquid:

    • Pour in water or vegetable broth and stir well.

  3. Pressure Cook:

    • Close the lid of the Instant Pot and set the valve to 'Sealing' position. Set the Instant Pot to 'Pressure Cook' or 'Manual' mode and cook on high pressure for 35 minutes (25 minutes if using canned chickpeas).

  4. Natural Release:

    • Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure by carefully turning the valve to 'Venting' position.

5. Final Touches:

  1. Adjust Consistency:

    • If the Chana Masala is too thick, you can add a little more water or broth to reach your desired consistency. Set the Instant Pot to 'Sauté' mode and simmer for a few minutes if needed.

  2. Add Lemon Juice:

    • Stir in lemon juice for a touch of brightness.

  3. Garnish:

    • Garnish with fresh cilantro.

6. Serving:

  1. Serve Hot:
    • Serve the Instant Pot Chana Masala hot with basmati rice, naan, or roti. Garnish with additional cilantro, lemon wedges, and sliced onions.

Tips for Perfect Instant Pot Chana Masala:

  • Spice Level: Adjust the red chili powder and green chili according to your spice preference.
  • Consistency: If the dish is too thick, add more liquid and simmer until you reach the desired consistency.
  • Pre-cooked Chickpeas: Using canned chickpeas significantly reduces the cooking time.