Instant Pot Chana Masala – Chana Masala Recipe

Instant Pot Chana Masala – How to make Channa Masala – Instant Pot Indian Recipes – Instant Pot Recipes – North Indian Gravies – Chana Masala Gravy – Kitchen King Masala Channa Masala – Chickpea Curry Indian – Chana Masala is the most sort side dish for chapati / poori / bhatura kind of flat breads. . Shared here is one simple way to prepare this masala / gravy using Instant Pot. #chanamasalarecipe #instantpotchanamasala #instantpotindianreicpes #instantpotrecipes

Chana Masala, is a popular curry from Northern India which typically gets served with roti, chapati, naan or paratha! Dried chickpeas are soaked and then cooked in a mild tomato onion base with authentic spices.

How to cook Chickpeas? Use either dried or pre-cooked canned chickpeas. Dried chickpeas takes longer to cook, needs soaking from 10 to 12 hours. Whereas canned are pre cooked and can be used for an instant version.

Dried Chickpeas – Cover dried chickpeas with enough water and soak for 10 to 12 hours, overnight preferred. Rinse it a few times and drain all the water. Instant Pot Method Cook Time – 45 minutes High Pressure Mode & Natural Pressure Release. Water required to cook – 4 cups for 1 cup dried chickpeas.

Canned Chickpeas – Drain and rinse a few times using a colander and again drain all the water. These are already cooked and can be used in the recipe. Coo time – 15 minutes High Pressure Mode & Natural Pressure Release. Water required to cook – 1 cup for 1 can The above mentioned cook time is only to cook the base gravy with the chickpeas.

What is an Instant Pot ? – Its a programmable counter-top electric pressure cooker…. You must have heard or read about this magic machine in the past few months… people rave about. I was so skeptical in using one as I am pretty old school and totally love my traditional pressure cooker. 

 There are many models and capacity to choose from, I got 3 quart Instant Pot Duo Mini as a gift this Christmas and will be trying my hand on taming it to make Indian recipes.  Its basically an electric pressure cooker where you don’t have to babysit, count whistle or time everything is done with a touch of a button.

What masala powder to use? Chana Masala Powder is a blend of traditional spices is what is required but a simple garam masala will still do the job. Chana masala powder includes dry ginger and mango powder which brings in more authentic flavors to this gravy. For a simple version, just use garam masala powder or any store bought curry powder. I like use either store bought Chana Masala Powder or Kitchen King Masala powder or simply use Garam Masala Powder These are typically very strong in flavor, start with 1/2 tsp for mild flavor and add more only if necessary.

You may use a traditional pressure cooker or Instant Pot for this recipe. Here is another version of HOME STYLE CHANNA MASALA

INSTANT POT INDIAN RECIPES

Soak Dried Chickpeas overnight in enough water or at least for 8 to 10 hours. Rinse for few times, drain and keep them ready.

Plug in the Instant Pot. Turn on SAUTE MODE 

Heat oil and ghee in the pot. Season with cumin seeds and green chilies.

Add in minced onion and fry till it turns light brown and crisp.

Add in ginger garlic paste to it and sauté along to cook them a bit. Keep stirring as you fry as it might easily burn if left unattended.

Onion has to cook well almost glossy with crisp edges… to make your gravy shine.   CHANNA KURMA

Once the onion turns crisp, add in the crushed tomato.

Adding a pinch of sugar can make the tomatoes taste a little sweeter.

Cook until it gets little mushy.

Now add in the soaked chickpeas.

Add turmeric powder.  CHANA PANEER

Add kashmir red chili powder.

Add kitchen king masala powder. (You may use Chana Masala powder instead or use garam masala powder) 

So why Kitchen King Masala??? this spice blend mostly suits for north indian dishes as it includes dry ginger and dry mango powder. I rarely use those in my cooking, hence found this masala mix handy for those occasional use.

Add garam masala powder.  INSTANT POT MATAR PANEER MASALA

Add salt. Store bought masala powders always includes salt so kindly adjust accordingly.

Saute for few minutes to fry the masala powder.

Add in water and cancel Saute Mode. 

Put the lid on and seal the pressure release.

Turn on PRESSURE COOK MODE

Select pressure level HIGH  and select cooking time by pressing + or – For 10 hours soaked chickpeas – cook 45 minutes @high pressure.  For 5 hours soaked chickpeas – cook for an hour @high pressure. When done, let the pressure release naturally. For Canned pre cooked chickpeas – cook only for 15 minutes over high pressure mode and do a natural pressure release. 

Turn off, gently open the lid and garnish with coriander leaves.

Serve it with chapati & some raw onions.