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Instantpot Chana Masala

Boat
Quick and easy chana masala
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Indian, Pakistani
Servings 6

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
Keyword Chana masala