Description
Experience the warmth and vibrant flavors of Easy Instant Pot Chana Masala, a quick and satisfying chickpea curry that brings a taste of India to your table. This aromatic dish combines tender chickpeas with a medley of spices, creating a creamy and comforting meal. Perfect for weeknight dinners, serve it over fluffy basmati rice or with warm naan for a delightful culinary adventure.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup coconut milk (full-fat recommended)
- 2 tablespoons oil (olive or vegetable)
- Salt to taste
Instructions
- 1. Sauté Aromatics: Set your Instant Pot to sauté mode. Add oil and onions; cook until golden brown (about 5 minutes). Stir in garlic and ginger until fragrant.
- 2. Spice It Up: Mix in garam masala, cumin powder, and coriander powder; stir for one minute.
- 3. Add Chickpeas: Pour in chickpeas, diced tomatoes (with juice), and coconut milk. Stir well to combine.
- 4. Cook Under Pressure: Close the lid and set to high pressure for 10 minutes. Allow natural pressure release for 10 minutes before venting any remaining steam.
- 5. Adjust Seasonings: Open the lid and stir gently; taste and adjust salt or spices as needed.
- 6. Serve It Up: Spoon into bowls or plates and enjoy hot with naan or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg