Instant Pot Chana Masala
This vegan Instant Pot Chana Masala is a vibrant Indian dish bursting with authentic flavor. It's incredibly easy and quick to make, yielding a thick, restaurant-style gravy in your Instant Pot. Crafted primarily from pantry staples, this flavorful chana masala is a satisfying and minimal-effort meal, with stovetop instructions also provided.
Instructions
- 1
If using dried chickpeas, soak them in [water] overnight or for 8 hours. Drain, rinse, and set aside. If using canned chickpeas, open the chickpeas (3 can), drain and rinse.
- 2
On the Instant Pot, select Sauté. Add coconut oil (3 tbsp) and once shimmering, add black mustard (2 tsp) and cumin seeds (1.5 tsp). After 0.5 minutes, add onion (2 bulb), diced, and cook until browned, about 6-7 minutes.
- 3
Add garlic (4 clove), ginger (1.5 tbsp), serrano (1.5), and leaves (3 bay). Stir until garlic is golden, 1-2 minutes.
- 4
Add the ground spices: ground coriander (2 tsp), ground turmeric (1 tsp), red chili powder (0.75 tsp), garam masala (1 tbsp), and black pepper (0.5 tsp). Stir for 30 seconds. Add a tablespoon of [water] if mixture dries out.
- 5
Stir in kosher salt (1.5 tsp), crushed tomatoes (0.5 can), and vegetable broth (1.5 cup). Stir well. Select the Cancel setting.
- 6
Secure the Instant Pot lid and set to Sealing. Select Pressure Cook (High) for 8 minutes (canned chickpeas) or 35 minutes (soaked, dried chickpeas).
- 7
Allow a natural pressure release for 10-15 minutes. If not thick enough, use Sauté mode to simmer until desired consistency.
- 8
Open the pot and stir in lemon juice (1.5 tbsp) and fresh cilantro (1 cup). Season to taste. Serve with [basmati rice] and/or [vegan naan].
Nutrition Facts
Per portion