Vegan Instant Pot Chana Masala

Name: Vegan Instant Pot Chana Masala
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas; 3 tbsp coconut oil or neutral cooking oil; 2 tsp black mustard seeds; 1 1/2 tsp cumin seeds; 2 medium onions, (finely diced); 4 clove garlic, (minced); 1 1/2 tbsp freshly minced or grated ginger; 1–2 serrano peppers*, (minced); 3 bay leaves; 2 tsp ground coriander; 1 tsp ground turmeric; 1/2–1 tsp Indian red chili powder ((use less for a less spicy version)); 1 tbsp garam masala; 1/2 tsp black pepper; 1 1/2 tsp kosher salt; 1/2 of a 28-oz can whole peeled tomatoes, (crushed with your hands ); 1 1/2 cup (360 mL) vegetable broth or water ((3/4 cup if using canned chickpeas)); 1 1/2 tbsp fresh lemon juice; 1 cup fresh cilantro leaves, (roughly chopped); For serving: Basmati rice and/or Indian flatbread

By Nisha Vora · Rainbow Plant LifePublic

Your rating · the average is public, yours is not

This vegan Instant Pot Chana Masala is packed with authentic Indian flavor and rivals any restaurant dish, but is easy and quick to make. Stovetop instructions included.

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 6

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Vegan Instant Pot Chana Masala · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

3(15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
3 tbspcoconut oil or neutral cooking oil
2 tspblack mustard seeds
1.5 tspcumin seeds
2medium onions, (finely diced)
4 clovegarlic, (minced)
1.5 tbspfreshly minced or grated ginger
1–2serrano peppers*, (minced)
3bay leaves
2 tspground coriander
1 tspground turmeric
0.5–1 tspIndian red chili powder ((use less for a less spicy version))
1 tbspgaram masala
0.5 tspblack pepper
1.5 tspkosher salt
1/2of a 28-oz can whole peeled tomatoes, (crushed with your hands )
1.5 cup(360 mL) vegetable broth or water ((3/4 cup if using canned chickpeas))
1.5 tbspfresh lemon juice
1 cupfresh cilantro leaves, (roughly chopped)
—For serving: Basmati rice and/or Indian flatbread

Steps

1
If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
2
On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
3
Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
4
Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
5
Stir in the salt, hand-crushed tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
6
Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
7
Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.
8
Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.

Comments · 0

No comments yet.

Per portion

Calories: ~25.4 kcal
Protein: ~0.7 g
Fat: ~0.1 g
Carbs: ~5.7 g
Fiber: ~1.3 g
Sodium: ~584.2 mg

5 ingredients still need USDA food links. (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas, black mustard seeds, cumin seeds, ground coriander, ground turmeric, Indian red chili powder ((use less for a less spicy version)), black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 15/20 ingredients linked