Instantpot Chana Masala
Instantpot Chana Masala
Quick and easy chana masala
Equipment
- Instantpot
Ingredients
- 1.5 cup Chana – dried chickpea beans
- 2 tbsp Cooking Oil
- 1 cup Onions dices
- 1.5 cups Tomato diced
- 6 Garlic cloves
- 1 tbsp Ginger paste
- 1 Jalapeno
- 2 Potatoes small – Cut into quarters
- 1 tbsp Kasoori Methi – Dried Fenugreek Leaves
Whole Masala
- 2 Bay leaves
- 1 tsp Cumin seeds
- 2 Green Cardamom
Ground Masala
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Kashmiri Chili Powder
- 1 tsp Garam Masala
Instructions
- Cut up all the onions, tomatoes, garlic, jalapeno and cilantro
- Set the Instantpot to medium saute
- Add the bay leaves, cumin and cardamom. Sauté for about 30 seconds
- Add the onions. Sauté for 2 minutes
- Add the jalapeno pepper, garlic and ginger. Sauté for 2 minutes
- Add the ground masala and stir
- Add the tomatoes and stir
- Add 1/2 cup of water and let this cook for 3 minutes
- Strain the chana and add to the pot. Add the potatoes
- Mix and add 1.5 cup water
- Close the lid and set to pressure cook for 30 minutes
- After the time completes, release the pressure
- Add a the kasuri methi and mix
- Chana masla is ready to serve. Garnish with cilantro
