Instant Pot Chana Masala
A one-pot Punjabi chickpea curry made in the Instant Pot. Comforting, medium-spiced and perfect with rice or roti.
Method
- 1
Turn Instant Pot to sauté mode and heat the oil.
- 2
Add cumin, ajwain, bay leaf, cinnamon, cardamom and cloves; cook until fragrant.
- 3
Add the onion and sauté until softened.
- 4
Stir in ginger, garlic and green chillies, cooking briefly.
- 5
Add tomatoes and cook until soft and pulpy.
- 6
Stir in turmeric and chilli powder.
- 7
Add chickpeas, salt, and water; scrape the bottom of the pot.
- 8
Pressure cook on high for 30 minutes, then natural release for 12-15 minutes.
- 9
Switch to sauté mode and simmer to thicken.
- 10
Mash a few chickpeas to thicken the gravy.
- 11
Stir in garam masala and lemon juice.
- 12
Garnish with coriander and serve.
Ingredients
- •2 tbsp oil
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp salt
- •1 cup water
- •1 tsp garam masala
- •1 tbsp lemon juice
- •1 tin chickpeas, drained and rinsed
- •1 tsp cumin seeds
- •1/2 tsp ajwain (optional)
- •1 bay leaf
- •1 small cinnamon stick
- •2 green cardamom pods
- •4 cloves
- •1 large onion, finely chopped
- •2 green chillies, finely chopped
- •2 medium tomatoes, chopped
- •2 tbsp fresh coriander, chopped
Notes
- •Adjust the level of green chillies for spice preference.
- •This dish can be stored in the fridge for up to 3 days.
- •Serve with rice or roti for a complete meal.
- •Variations can include peas or sweet potatoes for added texture.
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