INSTANT POT® CHANA MASALA
Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 2h5m
Yield 5
Number Of Ingredients 22
Steps:
- Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
- Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
- Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
- Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
- Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
- Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
- Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.
Nutrition Facts : Calories 228 calories, Carbohydrate 41.8 g, Fat 5.4 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 28.9 mg, Sugar 5.5 g
PRESSURE COOKER CHANA MASALA (INSTANT POT AND STOVETOP RECIPES)
Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. Its got a punch of flavour from the spices, and this recipe has instructions for instant pot, traditional pressure cooker and stovetop. The best part is that apart from being healthy, its vegan and gluten free.
Provided by Richa
Categories Main Course Side Dishes
Time 55m
Number Of Ingredients 17
Steps:
- Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.
Nutrition Facts : Calories 212 kcal, Sugar 5 g, Sodium 551 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 30 g, Fiber 6 g, Protein 6 g, ServingSize 1 serving
INSTANT POT EASY CHANA MASALA
Quintessential Indian soul food, this chana masala recipe homemade garam masala for authentic punjabi flavors
Provided by Archana Mundhe
Categories dinner Entree Main Course
Time 5h10m
Number Of Ingredients 14
Steps:
- In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
- Select the high saute setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process. Add the ginger and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging loose any browned bits from the pot bottom.
- Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes.
- Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high saute setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro
- Serve with hot parathas or puri. For gluten-free options serve with jeera rice or steamed rice.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1216 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving
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- Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours. Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.
- Turn on Saute, high mode. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions, ginger, garlic, green chillies, and tomatoes, and saute for 3-4 minutes.
- Wait for the pressure to release naturally for 10-15 minutes, followed by manual pressure release. Open the lid after the pin drops.
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- Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.
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- Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- Heat oil in the pressure cooker on medium-high heat. Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
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Ratings 8Calories 311 per servingCategory Main Course
- Add all ingredients to Instant Pot in the order in which they are listed, except for spinach, naan and cilantro. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 2 minutes.
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- If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
- Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
- Add onions. Saute 5-7 minutes until golden. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
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4.8/5 (18)Total Time 8 hrs 45 minsCategory Main CourseCalories 376 per serving
- Take dried chickpeas in a colander and wash under running cold water until water runs clear. Soak in enough water (2-3 inches above the chickpeas) for at least 8 hours or overnight.
- Turn on the instant pot with saute mode. Once hot add oil and whole spices (bay leaf, black cardamoms and cloves). Saute for 30-40 seconds or until you get a nice aroma of the spices.
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- In a 6 × 3 inch round baking pan, combine the rice, oil, salt, and water. Stir well to combine; set aside. (You do not need to cover.)
- In a food processor, combine the onion, tomato, garlic, and ginger. Process until finely chopped. You could also do this by hand.
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- Secure the lid on the pot. Close the pressure release valve or point to Sealing (depending on the model). Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure by pointing the pressure release handle to Venting (known as a quick release).
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- Press the sauté button on the Instant Pot, adjust the heat to the highest setting, then add the oil to the pot. Wait for the oil to get hot, then add the onions.
- Cook the onions for 15-20 minutes, stirring occasionally, until browned (keep the stirring to a minimum in the beginning to brown the onions faster. As the onions brown, stir more frequently).
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- Soak Chana dal along with the water for soaking for 30 minutes. Then drain the water. (This step is optional)
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- Use the Saute feature of your Instant Pot, use the Adjust button to set the heat to More (high). Heat about a tablespoon of water, then add the onion and a pinch of salt and saute for 5 minutes. Add the garlic, ginger and jalepeno pepper and saute for 2 minutes. Add water a little at a time if things begin to stick.
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- Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.
- Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color.
- Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.
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- Set Instant Pot to Sauté mode and add the oil or ghee. Sauté the red onion, ginger, garlic and green chili. Cook until onion is translucent, about 5 minutes.
- Add tomato, chana masala spice blend, cumin, turmeric, garam masala, salt and the drained chickpeas with 1 1/2 cups water, stir well.
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- Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.
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- In a bowl, soak the chickpeas in 3- 4 cups of warm water and let it sit overnight or for at least 4 hours. Drain the chickpeas and set aside.
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- 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.
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