Instant Pot Easiest Channa Masala
Channa Masala or Indian Curried Chickpeas is a simple comforting dish. There are many ways to make this dish. One of my favorites, is the slow cooker version on my site. Today’s version is a super simple easy version, that you can make anytime. Easiest Channa Masala ever.
It is my go to version, when I am in a rush. It guarantees an old favorite, that is done in a single step. Yes, you heard that right, everything goes into the instant pot and we are done.
My Easiest Channa Masala Story
Just to clarify, there are more than one way to cook chickpeas, so just on my site you have several. Along with the one I mentioned earlier, some of my favorites are,
Pindi Choley – Dark and Spicy Chickpeas
Dhaba Channa Masala – Truck Stop Chickpeas (Yes, this one is in the Instant Indian Cookbook)
So, why I am giving you yet another recipe? Well, folks this one is my tested and tried, absolutely easy recipe for chickpeas.
More About this Recipe
- I have simplified the ingredients to a few key essentials.
- This is a single step recipe, we toss the ingredients in the instant pot and then let the pot do its thing.
- Open and serve.
- We even skip loads of garnishes in today’s recipe.
There is something that I do recommend, that is to pre-soak the chickpeas. Now if you have forgotten, and want to make this recipe anyway, do not fret. Just increase the cooking time by 5 minutes. It just does not do the same justice that soaking does for the chickpeas. But then again, let’s face it I did promise you at this recipe would be a ridiculously easy version.
So, the quarantine that started with school bread for my two kids, is getting maturity with exam weeks. The next two weeks are busy ones. So, a recipe like this is certainly a good handy idea. And things are so much calmer in New York. All seems to be well.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group . Of course Instant Indian is a great idea to pick up,right with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even YouTube.
A flavorful and ridiculously easy take on chickpeas. It is the easiest Channa Masala, done in the instant pot.
Ingredients
- 1 medium sized onion
- 1 inch peeled ginger
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon red cayenne pepper (to taste)
- 1 and 1/2 teaspoons salt (or to taste)
- 1 teaspoon turmeric
- 1/2 cup diced tomatoes (optional)
- 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 and 1/2 cups soaked chickpeas ( soaked for several hours)
- 1 teaspoon garam masala
- Fresh lemon or lime juice to finish
- Thinly sliced red onions
Instructions
- Place the onion, ginger, garlic, cumin, coriander, black pepper, red cayenne pepper, salt, turmeric, and diced tomatoes in a blender and blend until smooth.
- Turn the instant pot into saute mode. Add the oil and heat for a minute or two. Add in the cumin seeds and when they sizzle, add in the prepared spice paste. Cook for about 3 minutes, stirring frequently.
- Add in the chickpeas with another 1 and 1/4 cup of water and set to 25 minutes of pressure. Allow a natural release.
- Remove the cover. The chickpeas should not be watery. If needed turn on saute mode to dry out the water.
- Add in the garam masala. Sprinkle with lime juice and serve.
VPS
Turned out great! What’s the reason for adding the Garam Masala at the end after pressure cooking?
rinkub@aol.com
So, the garam masala is a finishing spice, and especially when made fresh is very potent. The ingredients such as the cloves and cardamom turn bitter if they are simmered too long. I know we use it in all kinds of ways these days but traditionally it is a finishing spice.
Riharony
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rinkub@aol.com
Thank you for sharing!