Instant Pot Chana Masala
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (7)

Instant Pot Chana Masala

NUTRITION · PER SERVING525M COOK
CAL 17%·PRO 24%
CARBS 42G50% OF CAL
9G FIBER23G OTHER10G TOTAL SUGAR
FAT 15G40% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, spiced chickpea curry cooked quickly in the Instant Pot with onions, tomatoes, and traditional Indian spices. It's vegan and gluten-free, and pairs beautifully with rice or flatbread.

mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dried white chickpeas ((white chana or chole) - soaked overnight)
  • 3 cups water (or as required for soaking chickpeas)
  • 3 tablespoons oil (- sunflower oil, peanut oil or any neutral flavored oil )
  • 1 inch cinnamon
  • 6 cloves
  • 1 tej patta ((Indian bay leaf))
  • 2 black cardamoms
  • 1 teaspoon carom seeds ((ajwain))
  • 1 teaspoon cumin
  • ½ cup finely chopped onions (or 1 medium sized onion, 50 to 60 grams)
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 2 to 3 green chilies (slit or whole - note that keeping the chillies whole won't make the chana masala spicy.)
  • 1 cup finely chopped tomatoes ( or 2 medium-sized tomatoes)
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmir red chilli powder (or deghi mirch or 1 teaspoon sweet paprika or ½ teaspoon cayenne pepper )
  • 3 cups water
  • salt as required
  • 1 teaspoon garam masala (or punjabi garam masala powder)
  • 1 teaspoon dry mango powder ((amchur powder) or add as required)
  • 2 to 3 tablespoons chopped coriander leaves ((cilantro))
  • some sliced onions
  • few lemon wedges
  • few green chillies (- optional)
PREP
480M
SODIUM
221MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.