📝 About This Recipe
Transport your kitchen to the vibrant streets of Northern India with this deeply flavorful, restaurant-quality Chana Masala. This recipe utilizes the Instant Pot to transform humble dried chickpeas into tender, spice-infused gems in a fraction of the traditional time. Balanced with tangy amchoor (dried mango powder), pungent ginger, and a rich tomato-onion base, it’s a soul-warming vegan masterpiece that tastes even better the next day.
🥗 Ingredients
The Legumes
- 2 cups Dried Chickpeas (Garbanzo Beans) (soaked overnight and drained)
Aromatics and Base
- 2 tablespoons Ghee or Avocado Oil (use oil for vegan version)
- 1 large Red Onion (very finely diced)
- 1.5 tablespoons Ginger Paste (freshly grated preferred)
- 5 cloves Garlic (minced)
- 2 pieces Green Chilies (Serrano or Thai Bird) (slit lengthwise)
- 1.5 cups Crushed Tomatoes (canned or fresh pureed)
Whole Spices (The Tadka)
- 1 teaspoon Cumin Seeds
- 1 piece Bay Leaf (dried)
- 1 inch Cinnamon Stick
- 1 piece Black Cardamom Pod (adds a signature smoky depth)
Ground Spices and Seasoning
- 1 tablespoon Chana Masala Powder (store-bought or homemade blend)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Amchoor (Dried Mango Powder) (essential for authentic tanginess)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 3 cups Water (or vegetable broth for extra flavor)
The Finish
- 1/2 teaspoon Garam Masala (added at the very end)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Ensure your chickpeas have been soaked for at least 8 hours. Drain and rinse them thoroughly.
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2
Turn the Instant Pot to 'Sauté' mode (High). Once the display says 'Hot', add the ghee or oil.
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3
Add the cumin seeds, bay leaf, cinnamon stick, and black cardamom. Let them sizzle for 30 seconds until the cumin is fragrant and slightly browned.
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4
Add the finely diced onions and green chilies. Sauté for 5-7 minutes, stirring occasionally, until the onions are a deep golden brown. This 'browning' is crucial for a rich gravy.
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5
Stir in the ginger paste and minced garlic. Sauté for another 60 seconds until the raw smell disappears.
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6
Add the crushed tomatoes along with the turmeric, Kashmiri chili powder, and salt. Cook for 3-4 minutes until the oil starts to separate from the edges of the tomato mixture.
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7
Add the Chana Masala powder and amchoor. Stir well to combine the spices into a thick paste (masala).
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8
Add the soaked chickpeas and 3 cups of water. Stir well, ensuring you scrape the bottom of the pot to prevent any 'Burn' warnings.
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9
Secure the Instant Pot lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' (High) for 35 minutes.
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10
Once the cooking time is up, allow the pressure to release naturally (NPR) for at least 15 minutes before venting any remaining steam.
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11
Open the lid. Use a heavy spoon to mash a small handful of chickpeas against the side of the pot; this thickens the gravy beautifully.
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12
Turn 'Sauté' mode back on. Add the garam masala and crushed kasuri methi. Simmer for 2-3 minutes to achieve your desired gravy consistency.
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13
Taste and adjust salt or amchoor if more tang is needed. Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
For an authentic dark color, add a tea bag to the pot during pressure cooking and remove it after opening; the tannins add depth and a classic 'Pindi' look. Don't skip the Kasuri Methi; it provides that unmistakable 'restaurant' aroma that ground spices alone can't achieve. If you forget to soak your chickpeas, you can 'power soak' them in boiling water for 1 hour, though texture is best with an overnight soak. Always sauté your onions until they are truly golden, not just translucent, to ensure the base of the curry has a sweet, caramelized complexity.
🍽️ Serving Suggestions
Serve with hot, puffy Bhatura (fried bread) or Garlic Naan for the classic Punjabi experience. Pair with Steamed Basmati Rice or Jeera (Cumin) Rice for a lighter, gluten-free meal. Include a side of 'Kachumber' salad (diced cucumber, tomato, and onion with lemon and salt) to cut through the richness. Offer a dollop of plain Greek yogurt or a side of mango pickle to balance the spices. A tall glass of salty or sweet Lassi makes the perfect cooling beverage accompaniment.