Instant Pot Chana Masala
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Ever made Chana Masala before? We used dried chickpeas here and pressure cooked them in a slightly spicy Muir Glen Organic Tomato sauce. The end result? A flavorful dish that can feed a crowd and is wallet friendly too!
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- Recipe Card
Recipe Card
ingredients
- 2 cups dried chickpeas, soaked for 4-5 hours, or overnight in 8 cups of water
- 1/4 cup olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 2 bay leaves
- 1 whole cardamom, slightly crushed
- 1 yellow onion, Chopped
- 2 cloves garlic, minced
- 1/2 inch piece ginger, grated or minced
- 1 15.5 ounce-can Muir Glen Organic Diced Tomatoes
- 1 jalapeño, minced
- 1 teaspoon salt
- 1 teaspoon Simply Organic Ground Turmeric Root
- 1 teaspoon Simply Organic Cayenne Pepper
- 3 tablespoons ground Simply Organic Coriander Seed Ground
- 5 cups vegetable stock
- 1 teaspoon Simply Organic Garam Masala
- Fenugreek, leaves (kasuri methi) optional
- Cilantro, chopped for serving
- Lime, sliced into wedges, for serving
- Rice, steamed, optional for serving
For the Instant Pot method:
Method
Step 1
Set the Instant Pot®to ‘sauté’ function and add olive oil. Add cumin seeds, black mustard seeds bay leaf and cardamom pod. Once the seeds start spluttering, add the onion, garlic and ginger and cook until soft (about 3-4 minutes).
Step 2
Add the Muir Glen Organic Petite Diced Tomatoes, jalapeño, salt, turmeric, cayenne and coriander and stir until combined.
Step 3
Cook for about 5 minutes, or until the mixture resembles a paste type consistency. Add chickpeas and stock to the pot, then seal the lid with the pressure knob in the “sealing” position.
Step 4
Set to manual pressure for 30 minutes, then let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
Step 5
Once the pressure is released open lid and turn the ‘sauté’ function back on. Sprinkle with garam masala and fenugreek leaves (if using). If the sauce looks too thick, add 1/4 to 1/2 cup vegetable stock or water. Adjust salt to taste and simmer for 5 minutes before turning off and serving. Top with chopped cilantro and serve with steamed rice and lime wedges.
For the stove top method:
Step 1
In a large skillet or Dutch oven, heat olive oil over medium high heat. Add cumin seeds, black mustard seeds bay leaf and cardamom pod. Once the seeds start spluttering, add the onion, garlic and ginger and cook until soft (about 3-4 minutes).
Step 2
Add the Muir Glen Organic Petite Diced Tomatoes, jalapeño, salt, turmeric, cayenne and coriander and stir until combined.
Step 3
Cook for about 5 minutes, or until the mixture resembles a paste type consistency. Add chickpeas and stock and bring to a boil. Once boiling, cover and reduce to simmer with a lid slightly ajar. Let simmer until chickpeas are creamy on the inside, about 2 hours.
Step 4
Once chickpeas are done cooking, sprinkle with garam masala and fenugreek leaves (if using). If the sauce looks too thick, add 1/4 to 1/2 cup vegetable stock or water. Adjust salt to taste and simmer for 5 minutes before turning off and serving. Top with chopped cilantro and serve with steamed rice and lime wedges.