Chana Masala Recipe
Chana Masala Recipe
Ingredients
- 1 1/2 cups dried chickpeas
- 2 – 3 tablespoons ghee or coconut oil
- 2 bay leaves
- 2 teaspoons cumin seeds (whole)
- 1 teaspoon fennel seeds
- 2 large shallots ( or sub one large onion)
- 4 fat garlic cloves, rough chopped
- 1/2 – 1 jalapeno or 1 serrano chili, finely diced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder or paprika
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree
- 1 1/2 teaspoons salt
- 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
- 1 teaspoon honey or sugar if needed
Instructions
- 1
If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain.
0 - 2
Set Instant pot to Saute function. Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
0 - 3
Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
0 - 4
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
0 - 5
Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
0 - 6
Set Instant to High Pressure for 25 minutes. Naturally, release for 15 minutes then manually release.
25 min - 7
Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
0 - 8
If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.
0
Nutrition
Per serving
