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Instant Pot Chana Masala Recipe Instant Pot Chana Masala Recipe

Recipe

Instant Pot Chana Masala Recipe

Written by: Emily Smith

This Instant Pot Chana Masala is my go-to comfort food! Chickpeas and tomatoes simmered with cozy spices, it's a hearty dish that warms you up from the inside out.

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Ever tried making Chana Masala right at home? I'll let you in on my secret. With a touch of spice, simple ingredients, and my trusty instant pot, I've whipped up a Chana Masala recipe that can put a smile on any face. If you've got a love for warm, rich flavors and a cozy kitchen aroma, stick with me. This one is sure to be a game changer. Let's dive into the recipe!

Ingredients for Delicious Chana Masala

  • Chickpeas: Nutritious legume providing protein and fiber, essential for a hearty and filling chana masala dish.
  • Onion: Adds depth of flavor and sweetness when caramelized, a foundational ingredient in building the base of the dish.
  • Garlic: Infuses a pungent and aromatic flavor, enhancing the overall taste profile of the chana masala.
  • Ginger: Adds warmth and a subtle heat, balancing the flavors and providing a distinct taste to the dish.
  • Tomatoes: Provides acidity and sweetness, creating a rich and flavorful base for the chana masala.
  • Vegetable oil: Used for sautéing ingredients, adding richness and ensuring flavors are well distributed throughout the dish.
  • Cumin: Earthy and warm spice that adds depth and complexity to the dish, a key component in Indian cuisine.
  • Coriander: Citrusy and slightly sweet spice that complements cumin, enhancing the overall flavor profile of the chana masala.
  • Turmeric: Adds a vibrant color and earthy flavor, as well as anti-inflammatory properties to the dish.
  • Garam masala: A blend of warm spices that adds depth and complexity, elevating the overall flavor of the chana masala.
  • Cayenne pepper: Adds heat and a spicy kick to the dish, balancing the other flavors and providing a warming sensation.

READ MORE: Instant Pot Tortellini Soup Recipe Guide

Essential Tools for Making Instant Pot Chana Masala

  • Instant Pot: Speeds up cooking time by using high pressure to cook the ingredients quickly and efficiently.
  • Sauté pan: Essential for sautéing the onions, garlic, and spices to build flavor before pressure cooking.
  • Can opener: Needed to open cans of chickpeas and diced tomatoes for the recipe.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients:

  • 2 cans of chickpeas, drained and rinsed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can of diced tomatoes
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of cayenne pepper
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Set the Instant Pot to sauté mode and heat the vegetable oil.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft.
  3. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well to coat the onions.
  4. Add the diced tomatoes and chickpeas. Stir to combine.
  5. Close the Instant Pot lid and set to manual high pressure for 10 minutes.
  6. Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 55 g | Protein: 15 g | Total Fat: 5 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 700 mg | Dietary Fiber: 12 g | Sugar: 10 g | Calcium: 120 mg | Potassium: 700 mg | Iron: 5 mg | Vitamin A: 200 µg | Vitamin C: 20 mg

Tips for Making Chana Masala Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the chana masala as directed in the recipe.
  • Allow it to cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 3 days.

Freezing Instructions

  • Let the chana masala cool down entirely.
  • Place it in a freezer-safe container or resealable bag.
  • Label with the date and store in the freezer for up to 3 months.

Chana masala is a versatile dish that can be enjoyed not only with rice or naan but also as a filling for wraps or sandwiches.

Frequently Asked Questions About This Instant Pot Recipe

FAQ:
Is this instant pot chana masala recipe spicy?
This chana masala recipe has a bit of heat from the cayenne pepper, but you can adjust the spice level to your preference.
Can I use dried chickpeas instead of canned for this recipe?
Yes, you can use dried chickpeas, but you will need to soak and cook them separately before adding them to the instant pot.
How long does it take to make this instant pot chana masala?
From start to finish, this chana masala recipe takes about 30 minutes in the instant pot.
Can I freeze the leftovers of this chana masala?
Yes, you can freeze the leftovers of this chana masala in an airtight container for up to 3 months.
What can I serve with this instant pot chana masala?
This chana masala pairs well with rice, naan bread, or even over a bed of quinoa for a complete meal.

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