Description
Savor the warmth and rich flavors of Easy Instant Pot Chana Masala, a comforting vegan dish that combines tender chickpeas with aromatic spices in just one pot.
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can diced tomatoes (or fresh if preferred)
- 1 tsp cumin seeds
- 1 tbsp garam masala
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- Fresh cilantro leaves for garnish
Instructions
- Turn on your Instant Pot and select sauté mode. Add a splash of oil and cumin seeds; sauté until fragrant. Add chopped onions, garlic, and ginger; cook until golden brown (about 5 minutes).
- Stir in coriander powder, turmeric powder, and garam masala. Cook for another minute to create a fragrant paste.
- Pour in the diced tomatoes with their juices. Add the rinsed chickpeas and stir well to combine all ingredients.
- Seal the lid on your Instant Pot and set to high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of steam. Stir the mixture well, adjusting seasoning as desired.
- Serve hot, garnished with fresh cilantro. Enjoy with warm naan or rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding spinach or swapping chickpeas for lentils. Store leftovers in an airtight container for up to five days; reheat on the stove or microwave.