Chana Masala in an Instant Pot – Fat free & Vegan

choleFor those of you new to Indian food – Chana = Chickpeas and Masala = Spiced gravy

I made chana masala 20 minutes ago and before I forget how I made it or forget to post, here it is:

Serves 4
2 cups Chana/Chickpeas (I use dry and boil them. 2 cans of chickpeas can be used instead)
1 finely chopped onion
1 tbsp Ginger garlic paste (alternatively use finely chopped ginger and garlic)1 can Tomato puree (or you can make fresh puree)
1 tsp jaggery/sugar (I used brown sugar)
1-2 slit green chilies
1 tsp chili powder (I like a lot of spice so please adjust to your liking)
1 tsp Chana masala (It is a blend of several spices available at any store that carries Indian food)
Salt to taste
few sprigs of Cilantro
1 tbsp Tea Leaves (Black) – optional

– Rinse and soak the chickpeas in 4 cups of water for 3 hrs- 5 hrs or even overnight.
– In an instant pot (60 min) or pressure cooker boil the chickpeas with equal amount of water.
– Once cooked transfer the chickpeas into another dish. Drain the water into a seperate dish (don’t discard).
– In the now emptied cooker saute the onions and the green chilies, till the onions turn golden brown. I didn’t use oil here, instead I sweat the onions with some salt. You can add a tablespoon of cooking oil if you’s like.
– Add the ginger garlic paste and a couple of stirs later pour in the tomato puree.
– In the meantime boil a cup of water and stir in the tea leaves to steep. This step is optional but I think it gives the gravy a nice color and flavor. Strain once steeped.
– Once the tomato puree starts to boil add in the chana masala, chili powder, salt, and sugar. Stir and then pour in the strained tea.
– At this stage pour in the cooked chickpeas and stir.
– Add the chickpea water as needed to give your gravy a more liquid consistency.
– Sprinkle in the cilantro, and taste for salt/spice. Adjust as needed.
– Your channa masala is now ready to serve. Enjoy it with some rice, roti, bread, poori.

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