INSTANT POT CHANA MASALA | Instant Pot Indian Recipe

INSTANT POT CHANA MASALA | Instant Pot Indian Recipe

Hi guys. Today I’m making an Instant Pot
Chana Masala. This recipe is super easy, it takes just 10 minutes of actual
cooking, and it’s 100 percent vegan. And it’s delicious. If you want to see
more Instant Pot recipes or more Instant Pot Indian recipes in particular, just
let me know in the comments below. If you’re not familiar with chana masala or
chole masala as it’s sometimes called, depending on the type of chickpea used,
it’s basically an Indian chickpea curry. And chana refers to the type of chickpea
and masala refers to the spice blend or the spice mix. What I love about this
dish–aside from the fact that it reminds me of my mother’s kitchen– is that it’s
really hearty and comforting but still really healthy. It’s basically chickpeas cooked in a thick, tangy spiced gravy. So how do you
make the perfect gravy? For this dish, it starts with a few whole spices I’m
frying some black mustard seeds and cumin seeds in oil. If you can’t find
black mustard seeds, not to worry. You can use the more commonly available brown
mustard seeds. They’ll do just fine, they’re just a little bit less spicy
than the black ones. And the reason a lot of Indian dishes start with frying
spices is that it really enhances the flavor of the original spice. It makes it
more intense, bolder and it gives a more complex flavor to the entire dish. You
want to wait until the oil is really hot in the Instant Pot before adding the
spices. They’ll sputter and spit a little bit so
stand back so you don’t get burned. And you just need about 30 seconds for that. Like most Indian dishes, chana masala
also starts with a base of aromatics – onions, green chili, garlic and ginger.
In fact, these ingredients are so common in Indian cuisine so that I can always
find a tub of green chilli-garlic-ginger paste in my mom’s fridge.For this recipe,
I’m using two Serrano peppers, which yields a nice medium heat. If you want it
to be spicier, you can use another pepper. And if you want it to be less spicy, you
can omit the seeds where most of the spiciness is, or you can use how jalapeno
peppers instead, which have less spiciness than a Serrano pepper. I like
to use gloves when I’m chopping peppers because there’s nothing worse than
touching your eye after you’ve touched hot chili peppers. Trust me this is not
something you want to experience. After the whole spices have been toasted
you’ll add the aromatics. Start by cooking the onion until it’s
lightly browned and then add the ginger, bay leaves, garlic and green chilies. Sfter you let these initial ingredients
cook down and get a little browned, you’re gonna add some ground spices. And no Indian dish would be complete without a generous dose of spices. I’m using
ground coriander, chili powder, garam masala and turmeric, along with the
healthy amount of salt and pepper. The spices just need a minute to cook and
incorporate. And if it seems dry, you might want to add a tablespoon of water
to prevent burning because the Instant Pot can really suck up all the oil. There is one spice that’s commonly used
in chana masala that I’m not using today. It’s called amchur and it’s dried mango
powder. It’s made from unripe green mangoes and
it gives the dish a tart, tangy flavor. Unfortunately amchur is hard to find
outside of Indian grocery stores, so I wanted to keep this dish accessible. Instead I’m using some lemon juice at the end to give it that tart, tangy
flavor. But if you happen to have a well-stocked Indian spice cabinet, feel
free to use one and a half teaspoons of amchur instead of the lemon juice. While
it’s a little more traditional to use whole dried chickpeas instead of canned
chickpeas, I wanted to keep this dish super easy and quick. And honestly can’t
really tell the difference. But if you do want to use whole dried chickpeas, you’ll
need about 12 ounces or one and a half cups, which is about 3 cans of chickpeas.
You also need to soak the whole chickpeas in plenty of water for about
8 hours before cooking, so if you want to skip this extra step, just use canned
chickpeas. It’ll turn out great, I promise. After all of the spices, you’ll just add
the remaining ingredients – the chickpeas, tomatoes and broth. For the tomatoes I’m
actually using canned tomatoes instead of fresh because, honestly, the quality of
most supermarket tomatoes in the U.S. is pretty bad – they’re bland and they’re
boring. And canned tomatoes are gonna give a lot more flavor than fresh ones.
But if you live somewhere with amazing quality tomatoes or it’s tomato season
and you have some locally grown tomatoes, feel free to use a couple fresh tomatoes
instead of the canned ones. It’ll add a nice freshness and vibrancy. Give
everything a good stir and secure the lid on the Instant Pot and set the
pressure release to Sealing instead of Venting. Select the manual setting and
set it to high pressure for 8 minutes. If you’re using dried whole chickpeas that
you’ve soaked, you’ll set it to 35 minutes instead. Allow the pressure to come to a natural release – this should take about 10 to 15
minutes. Open the pot give it a stir and then add the lemon juice and fresh
cilantro leaves. I recommend letting the chana masala sit
for about 15 to 20 minutes before serving because it gives a chance for
all the flavors to meld together and it always tastes better the next day. I hope
you enjoyed this recipe for Instant Pot chana masala. If you did go ahead and
give it a thumbs up because it’s always appreciated when you do. And feel free to
share with friends and family who you think might like this recipe. Thanks so
much for watching and I’ll see you in the next video, bye.

60 thoughts on “INSTANT POT CHANA MASALA | Instant Pot Indian Recipe

  1. Just finished eating the chana masala I made from your recipe. I doubled the recipe and used soaked dry bean. I omitted the oil, too. The best cm I have ever had! Thanks so much!

  2. Hello, looks delicious… You seem to have used the canned chana which anyway cooks way faster than the ones soaked overnight… my question is, would you have any idea that how much time the IP would take to cook the soaked chana? Thanks

  3. I have a new ipot. Could you suggest some one-dish-meals to do in it? I'm definitely going to try the chana masala.

  4. I made this and it's AMAZING! Thank you so much for sharing. I've never been able to make a Curry dish that doesn't just taste like cinnamon, and this recipe is better than in restaurants. Can't wait to try your other recipes.

  5. I have a question.. when I use soaked chickpeas instead of canned chickpeas I consequently need to set the instantpot for 35 instead of 8 minutes. Does this take away from the texture from the rest of the food? As it is cooked longer?

  6. That looks great – chana masala is one of my favorites! I've just ordered an Instant Pot, and will be trying this out. Thanks, and more of the same! 🙂

  7. I made this for my Christmas dinner since I don't eat pot roast — it was fantastic. Doubled the recipe, used canned beans, had to cook for 16 min on pressure instead of 8. Came out watery so I left it uncovered on slow cook for a couple hours and it reduced down to a beautiful thick masala. Super easy.

  8. Wow. This recipe is beyond words perfect 👌🏻 YUMMY IN MY TUMMY!!! Thank you so much for making my dinner tonight amazing!!!

  9. Hi di…love this video thanks so much for showing us how to use the instant pot for this dish. I'll just say add a tablespoon of besan (gram flour) in your tadka…itll blend everything together and get rid of that wateriness…itll make it more rich and creamy…but thank you…awesome

  10. Wow, great video. I love the explanations of why to do certain steps, and the shortcuts for using US domestic alternatives. It's a well thought out and friendly approach, I wish more videos were like this!

  11. Mine has literally just come up to pressure and I am now waiting for the Instant Pot to do its magic on this recipe. First time attempting a traditional Indian dish and I am so excited to see how it turns out. The smells emanating from the kitchen are telling me I am going to be a very happy pappy shortly!

    PS – Kitty and The Pooch have their nostrils twitching in anticipation of just what Dad has concocted.

  12. Hi there, Nisha! I'd absolutely love to see Instant Pot recipes, including Indian ones! I just got an Instapot last week, and I can't wait to try these recipes!

  13. But canned tomatoes aren’t fresh. And the USA is a big country — perhaps you might be able to find some good tomatoes somewhere instead of slating the entire country as not having any good tomatoes?

  14. I saw you on Caitlin’s channel and I love dal and then you said you had a Chana Masala recipe! Can’t wait to make it. I even have the dried mango powder because I found an Indian grocery store that I love. Thanks for sharing this! Preordered your cookbook too. 😀 and I so agree about gloves for hot peppers! Don’t skip them!

  15. LOVE this video – your detail is fantastic… LOVE the options/suggestions! I am going to make a double bath without oil tomorrow and can't wait for more videos from you. Thank you!!!

  16. Please don't judge the entire contiguous land of the US based off your regional experience. The tomatoes where I live (Midwest) are exquisite.

    Facetiousness aside, thank you for the video I'm really enjoying this meal!

  17. It’s my favorite. I use Amchur at the end. Sweet Mango powder. We have 2 Indian grocery stores, Himalayas and Touch of India, in my neighborhood so I never run out of spices or dal. Sugarland has a ton of great Indian stores. Harwin is another great neighborhood.

  18. I have a couple cans of chick peas I've been looking to use. Definitely saving this recipe for later!

  19. This looks delicious, thank you for this recipe. I love kitchari, do you have an instant pot recipe for that?

  20. I took out the seeds, chili powder, and chili’s and added another can of chickpeas. Turned out great. I’m an agnostic atheist but I have found god through this dish, god bless you.

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