Instant Pot Channa Masala

Instant Pot Chana Masala recipe - Indian Spiced Curry made with Dried Chickpeas or Garbanzo Beans. Vegan, Meal prep freindly Punjabi Chole Masala Recipe.

Course Main Course

Cuisine Indian

Keyword chickpeas, instant pot

Prep Time 5

Cook Time 45

Servings

Calories 185kcal

Author Chhavi

Equipment

6 Qts Instant Pot

Ingredients

1.5 Cup Dried Chickpeas* Channa
4 Cup Water
3 Cloves
1 Bay Leaf
1 Black Cardamom
2 tablespoon Oil
500 gms Onion 3 Cups, chopped thin
300 gms Tomato 1 cup , Pureed
2 tablespoon Channa Masala add upto 4 tbsp, if you like it spicy.
1 tablespoon Kasoori Methi

Garnish

2-3 tablespoon Coriander Chopped
1-2 teaspoon Lime Juice

Instructions

Wash and Soak the Chickpeas overnight.Alternatively, Soak the chickpeas in Hot(just boiled) water for 1 hour.
Drain and add the Chickpeas to the instant pot.
Add the whole spices- black cardamom,Bay Leaf , cloves, 2 teaspoon Salt and a tea bag.
Pressure Cook on high for 35 minutes.
Once the pressure cooking time is over, wait for 10 minutes before Quick Releasing.
Heat a pan to make the sauce.(To use Saute mode in instant pot, read notes)
Add the Ghee.Let it melt and heat through.
To this, add the onions and saute for about 10-12 minutes till they are brown.(Chopped onions will brown faster than sliced onions)
Add the ginger garlic and the channa masala spice powder.
Tip in the pureed tomatoes and cook till the masala is mushy- about 10-15 minutes.The more time you take in this step, the better your channa masala.
Add this masala to the cooked chickpeas(along with the water chickpeas were boiled in).Give it a simmer for 10-15 minutes. Alternatively pressure cook for 1 minute. (Check notes on using amla)
Once your cooking time is over, Mash some channa with the end of a spoon or a masher. This will give body to the channa masala.
Garnish with ginger slivers,Coriander and Kasoori Methi.
Taste test.Add more salt and lemon juice if required.

Notes

Dried Chickpeas*

It's standard to use dried chickpeas to make Channa Masala.Though in a hurry, you could use canned chickpeas and only pressure cook for 1 minute to allow the spices and masalas to mingle.

Tea Bag

Adding a tea bag gives the chana masala a darker color.It also helps in digestion.

Amla

Channa Masala benefits from sour notes.You can use amla/Raw Mango puree/tamarind puree or Dried Pomogranate powder.

Add this when you mix the bhuna masala and the boiled channa.

Bhuna Masala/Base Sauce

To make the bhuna sauce in instant pot, empty the instant pot.

Add ghee to the inner pot.Add onions and saute till brown.Add the channa masala, followed by the pureed tomato.Add 2-3 tablespoon water and deglaze with a spatula.Once the bhuna masala or the base sauce is pasty, add the cooked chickpeas back with the water.

Saute for 10-15 more minutes.

Nutrition