Description
Savor the rich flavors of this Easy Instant Pot Chana Masala, a delightful chickpea curry that warms the soul and excites your taste buds with every bite.
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, rinsed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14.5 oz) crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Fresh cilantro for garnish
Instructions
- Set your Instant Pot to 'Sauté' mode. Add a splash of oil and the chopped onions. Sauté until golden brown, about 5 minutes. Add minced garlic and grated ginger, stirring until fragrant.
- Sprinkle in the cumin, coriander, and turmeric. Cook for an additional minute to release their oils.
- Pour in the crushed tomatoes and rinsed chickpeas. Stir well to combine all ingredients.
- Add the coconut milk to enhance richness. Mix thoroughly.
- Secure the lid on your Instant Pot and set it to 'Manual' mode at high pressure for 10 minutes.
- After cooking, let it naturally release pressure for about 5 minutes before carefully opening the lid. Stir well, taste, and adjust seasoning if necessary. Serve hot over rice or with warm naan bread, garnished with freshly chopped cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 490mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider incorporating vegetables like spinach or bell peppers. - You can substitute chickpeas with lentils if desired. - Ensure you rinse canned chickpeas thoroughly to reduce sodium content.