Simple Chana Masala (Instapot) Recipe

Even though my family is from Andhra Pradesh, Chana Masala is one of my favorite dishes. My mother makes this classic North Indian dish with a South Indian twist. This quick, simple recipe is perfect for anyone who is still learning their way around the kitchen, and thankfully, it’s relatively foolproof!

Ingredients:

1 cup dry chickpeas

1 cup white onions (chopped)

1 green chile

1 tsp salt

Red chile powder (to taste)

½ inch ginger (chopped)

1 tsp coriander powder (cilantro powder)

1 tsp cumin

1 pinch methi powder (fenugreek seed powder)

1 tbsp kasoori methi powder (fenugreek leaf powder)

2 tbsp canola oil

2 cups tomato (chopped)

¼ tsp turmeric powder

1 pinch of amchur powder (dry mango powder)

Prep: Soak chickpeas overnight (8 hours) in water.

Directions:

1. Pour your soaked chickpeas and 2-3 cups of water into your Instapot.

2. Cook the chickpea-water mixture in the Instapot on high pressure for 15 minutes.

3. Drain the water from the chickpea-water mixture, and set aside the chickpeas for now.

4. Clean your Instapot, and put it in sautee mode.

5. In the same Instapot, add oil, cumin, coriander powder, turmeric powder, red chile powder, and methi powder. Do not let the mixture burn.

6. Mix in chopped ginger, sliced green chile (in half), and chopped onions. Let them cook until the onions are translucent. Add salt.

7. Mix in chopped tomatoes, and wait for the tomatoes to soften.

8. Take a tablespoon full of chickpeas and mash them with a spoon. Set aside for now.

9. Pour the whole chickpeas in, along with the mashed chickpeas.

10. Pour in 2 cups of water (depending on the consistency you are looking for, you can add in more or less than this amount).

11. Sprinkle in the kasoori methi powder.

12. Close the Instapot lid, and cook on high pressure for 10 minutes.

13. Do not open the lid before it is ready to be opened! It is important to read the instructions that come with your Instapot (or whichever instant pot you are using) carefully.

14. After opening the lid, sprinkle in the amchur powder. Check the taste, and add salt to taste if needed.

15. Garnish your finished Chana Masala with cilantro, and it is ready to serve (just make sure it isn’t too hot)!

I love eating chana masala with rice, chapatis, naan, or even just by itself. I hope you enjoy!

• foodie
• HC MSU
• Indian
• instant pot
• recipe