Instant Pot Easy Chana Masala Food

INSTANT POT® CHANA MASALA

Instant Pot® Chana Masala image

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

Ingredients

1 cup brown basmati rice
2 teaspoons cumin seeds
1 teaspoon amchur (dried mango powder)
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dried chickpeas
2 cups water
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 green Thai chile, minced
3 Roma tomatoes, diced
2 tablespoons tomato paste
1 ¼ cups water
½ cup cilantro, chopped

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)

Pressure Cooker Chana Masala (Instant Pot and Stovetop recipes) image

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

Ingredients

1 1/2 cups Dry Chickpeas (chana)
3 tablespoons Oil
1 teaspoon Cumin Seeds
2 Bayleaves
2 Cardamom Pods
3/4 cup Onion (finely chopped (medium ))
1 1/2 cups Tomatoes (finely chopped)
1 tablespoon Garlic (finely minced )
1 tablespoon Ginger (finely minced )
2 Green Chillies (finely chopped (Serrano Peppers will work))
1 1/4 teaspoon Salt
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder (or Paprika Powder)
2 Potatoes (cut into quarters)
3/4 teaspoon Garam Masala
1 tablespoon Kasuri Methi (optional)
Chopped coriander for topping

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

Instant Pot Easy Chana Masala image

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

Ingredients

1 cup dried chickpeas (rinsed)
3½ cups water
2 tablespoons ghee
1 teaspoon cumin seeds
1 yellow onion (finely diced)
1 teaspoon ginger (grated)
1 tablespoon garlic (minced)
1 tablespoon ground coriander
2 teaspoons kosher salt
1 to 2 teaspoons kashmiri red chili powder
¼ teaspoon ground turmeric
2 plum tomatoes (finely diced or 1 cup canned tomatoes with juice )
¼ teaspoon garam masala
½ cup cilantro (chopped)

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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