Quick and Easy Chana Masala (Instant Pot and Stovetop)
Servings: 4 servings
Equipment
- Instant Pot
Ingredients
- 2 16 oz. cans chickpeas drained and rinsed
- 2 16 oz. cans fire roasted diced tomatoes or any diced tomatoes
- 1 medium red onion diced
- 1 tbsp ginger-garlic paste or 2 cloves garlic and 1 tsp ginger grated
- 1 tsp sugar of choice
- salt to taste
- ½ cup for garnish cilantro for garnish
Spices
- ½ stick cinnamon
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp red chili powder to taste
- 1 tsp garam masala powder
Instructions
Instant Pot Instructions
- Set Instant Pot to saute setting and add 2-3 tbsp mild oil like grapeseed or sunflower and 1 tsp cumin seeds.
- Once cumin seeds sputter, add onions and allow them to saute until translucent, about 2 minutes.
- Add 1 tbsp ginger-garlic paste and stir. Add ground spices: turmeric, red chili powder and garam masala.
- Add the diced tomatoes and 1 tsp sugar and 1 tsp salt. The sugar cuts the acidity of the diced tomatoes.
- Stir and allow to reduce for 3-4 minutes.
- Add chickpeas, cinnamon stick and 1/2-3/4 cup water.
- Cover and set the instant pot to manual for 6 minutes. Quick release the steam pressure.
- Carefully open the lid and simmer on saute setting for another 5-7 minutes. This step is optional, but allows the chana masala to thicken nicely.
- Adjust salt to taste and garnish with cilantro.
Stovetop instructions
- Place a medium-large pot on the stove and set to medium-high setting.
- Repeat steps 1-6 above for the stovetop.
- Instead of a 6 minutes pressure cook, simmer chana masala on medium for 15-20 minutes until gravy thickens up nicely.
- Adjust seasoning and garnish with cilantro.
Notes
- For a larger group, feel free to add 1 more can of chickpeas. Add additional water and salt to allow the gravy to thicken and season evenly. No additional tomatoes are necessary.
- Recipe freezes well for several months or stays fresh for up to a week in the refrigerator.