Instant Pot Chana Masala (Indian Chickpeas Curry)

Instant Pot Chana Masala: extremely light, delicious and quick recipe using chole (chickpeas/chana) and indian spices. Also known as chole masala or light Punjabi chole, it can be served with bread, steamed rice, naan or even salad.Instant-Pot Chana Masala (Indian Chickpeas Curry)

We have been eating so much heavy food for the last few weeks that a good light or holistic meal is all that we needed.

So, this Instant Pot Chana Masala, also popularly known as Indian Chickpeas Curry was such a delightful and refreshing change.

Growing up in New Delhi, chole or chana made quite a frequent appearance in our everyday meal and it’s one of the major ingredients of Punjabi cuisine.

Ingredients for Instant Pot Chana Masala:

  • Chana – also known as chole or chickpeas is a glutenfree legume.
  • Indian Masala – Mix of Onion, Tomato, Garlic and Ginger 
  • Indian Spices – turmeric, salt, garam masala, red chili powder

Instant Pot Chana Masala

 

ingredients for Chana Masala

How to Make Instant Pot Chana Masala?

So these Instant Pot Chana Masala always hit that comfort food spot for us and making them in the instant pot reduces the cooking time to even lesser time.

Also, for this recipe, I’m using canned, low sodium – organic garbanzo beans/chickpeas.

This also removes an extra step of soaking the dry chickpeas overnight and then steaming them once-twice till they are half cooked.

Instant Pot Chana Masala in a large platter

Instant Pot Chana Masala in a large platter

Most of the chana or chole recipes that you would come across or have had, would be made using lots of spices, onions, tomato or a thick curry base.

But this Instant Pot Chana Masala is a light, almost rustic style chana preparation with bare minimum spices/ingredients.

how to make Instant Pot Chana Masala

How to make Instant Pot Chana Masala

Also, they work as a great #mealprep meal as well and I usually have them along with a bowl of rice, some chopped cherry tomatoes and purple cabbage.

It’s a great mix of freshness, light flavors, and deliciousness.

So if you’re looking for that light, easy-peasy chana masala recipe then you’ve come to the right place 🙂

Instant Pot Indian Chickpeas Curry

Instant Pot Indian Chickpeas Curry

 

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Instant-Pot Chana Masala (Indian Chickpeas Curry)

 

Yield: 3 Cups

Instant Pot Chana Masala (Indian Chickpeas Curry)

Instant Pot Chana Masala (Indian Chickpeas Curry)

Instant Pot Chana Masala: extremely light, delicious and quick recipe using chole (chickpeas/chana) and Indian spices. Also known as chole masala or light Punjabi chole, it can be served with bread, steamed rice, naan or even salad.

Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes

Ingredients

  • 1 Can Chickpeas - I’m using low-sodium, organic beans.
  • 1½ Cup Water
  • 2 Tbsp olive oil - you may use butter or ghee too
  • 2 Large Tomatoes
  • 1 Large Onion
  • 1 Tsp Chopped Ginger
  • 2 Cloves Garlic

Spices:

  • ½ Tsp Turmeric Powder
  • 1 Tsp Cumin Powder
  • 2 Tsp Coriander Powder
  • 1 Tsp Ginger Powder - or use 1/2 tsp shredded ginger
  • ½ Tsp Indian red chili powder - use as per taste
  • 1 Tsp Salt

Serving Suggestion:

  • 2 cups Cooked Brown Rice - use any variety of rice or grain of choice
  • 1/2 cup Cherry Tomatoes - sliced
  • 1/2 cup Purple Cabbage - sliced

Instructions

How to make Instant Pot Chana Masala (Indian Chickpeas Curry)

  1. In a food blender, add tomatoes, onion, ginger, and garlic. Pulse to form a smooth paste (may add 1tbsp water if need be).
  2. Heat Instant Pot in 'Saute Mode’.
  3. Heat oil and add cumin seeds.
  4. Saute the cumin seeds for 10-12 seconds using a wooden spatula.
  5. Now, add all the spices and saute for 2-3 minutes until evenly mixed.
  6. Add the tomato-onion paste and saute for another 2 minutes (you’ll see oil separate from the corner).
  7. Add canned chickpeas and saute everything together.
  8. Now add water and saute everything evenly making sure the spices/oil are scrapped and mixed from the edges of the pot.
  9. Cook on 'Manual' Mode’ for 5 minutes.
  10. Let pressure release naturally and remove the pot cover carefully.
  11. Instant Pot Chana Masala is ready to serve.

Serving Suggestion:

  1. In 2-3 bowls, add cooked rice in the bottom.
  2. Now add a 1-2 ladle of the cooked chana masala and top with sliced cherry tomatoes and cabbage.
  3. Serve hot or keep in air-tight boxes as meal prep.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving:Calories: 210 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 1521mg Sodium: 400mg Carbohydrates: 60g Fiber: 15g Sugar: 09g Protein: 17g

1 Reply to "Instant Pot Chana Masala (Indian Chickpeas Curry)"

  • Sam May 4, 2018 (7:50 pm)

    The important part in this recipe is it’s one of the few to use canned chana as opposed to dry. The water amount and cooking time worked very well. I added a full can of unsalted tomato purée and lowered the water to accommodate.

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