Pressure Cooker Chana Masala Instant Pot And Stovetop Food
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® 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
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