Instant Pot Best Chana Masala | Chickpea Curry | Restaurant Style | Popular Indian Vegetarian Recipe
 
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For making Ground Paste
  • Oil- 1 tbsp
  • Onion, chopped- 2
  • Ginger- Garlic, chopped- 1 tbsp
  • Tomatoes, chopped- 2
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
For Cooking
  • Ghee or Oil- 1 tbsp
  • Dried bay leaves- 2
  • Whole cardamom- 4
  • Whole cloves- 2
  • Whole cinnamon- 1 inch slice
  • Garam masala- 1 tsp
  • Kashmiri chili powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Green chilies, halved- 2
  • Cooked Chickpeas- 2½ cups
  • Water- 1½ cups (total added)
  • Dried mango powder or Amchur powder- ½ tsp (or add ½ tbsp lemon juice)
  • Salt- 1 tsp
  • Cilantro, chopped- ¼ cup
Instructions
  1. I've pressure-cooked the chickpeas separately in the Instant Pot.
  2. Add 1½ cups dried chickpeas along with 2 cups water to the stainless steel pot.
  3. Pressure cook at high pressure for 25 minutes.
  4. Let pressure release naturally for 10 minutes & then do a quick pressure release.
  5. You can save the chickpeas water- can be added while making the chana masala.
  6. Keep aside the cooked chickpeas.
Making the ground paste
  1. Turn on the saute setting on the Instant Pot. The temperature should be medium or normal.
  2. Let stainless steel pot turn hot.
  3. Add 1 tbsp oil.
  4. Add onions, season with salt.
  5. Add ginger & garlic.
  6. Cook for 2 minutes.
  7. Add tomatoes, cook for 2 minutes.
  8. Add chili powder & turmeric powder, combine well.
  9. Cook for 2 minutes.
  10. Remove the stainless steel pot from the main pot.
  11. Cancel saute setting.
  12. Let cool down for a few minutes.
  13. Add the cooked onion-tomato to a blender jar.
  14. Puree at high speed to a smooth paste.
  15. If water is required to puree, add ¼ cup water.
  16. Keep aside the pureed paste.
Cooking Chana masala
  1. Turn on Saute setting, temperature should be medium or normal.
  2. Wash the stainless steel pot that was used for cooking onion-tomato, don't use it without washing the bottom of the pot will turn brown while cooking.
  3. Let the stainless steel pot turn hot.
  4. Add ghee or oil.
  5. Add dried bay leaves, whole cardamom, cloves & cinnamon.
  6. Saute for a few seconds, don't burn them.
  7. Add the pureed onion-tomato paste, combine well.
  8. Rinse the blender jar with ½ cup water, add that to the pot.
  9. Add garam masala, Kashmiri chili powder, coriander powder & salt.
  10. Combine well,
  11. Add green chilies.
  12. Add cooked chickpeas, combine well.
  13. If you have saved the liquid from the cooked chickpeas, add 1 cup of that liquid or add water.
  14. Keep covered with a lid.
  15. Combine well, cook for 5 minutes.
  16. Add dried mango powder or amchur powder.
  17. If you don't have mango powder, add ½ tbsp lemon juice.
  18. Combine well, cook for 2 minutes.
  19. Taste & add more salt if required.
  20. Add chopped cilantro, combine well.
  21. Remove the stainless steel pot from the main pot.
  22. Keep it covered for a few minutes.
  23. Serve into a bowl, enjoy with Bhatura or Poori or Basmati rice.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-pot-best-chana-masala-chickpea-curry-restaurant-style-popular-indian-vegetarian-recipe/