Are you in the mood for Indian takeout? Make this Instant Pot Chana Masala. It's hearty, saucy, yummy, and packed with warming spices sure to warm your tummy. These spices include cumin seeds, bay leaf, coriander, smoked paprika, cayenne pepper, and turmeric. So your taste buds will be super happy.
And this Instant Pot Chana Masala is packed with plant-based protein and fiber. It's comfort food - without all the guilt. Plus, it takes one hour to cook, yet it tastes like it's been simmering all day. The aroma is sure to get your neighbors banging at your door.
What is the difference between chana masala and chole?
The difference between chana masala and chole is that chana masala is an onion-tomato-based curry. In contrast, chole is made without onions and tomatoes, making chole drier and less saucy.
How long does it take to pressure cook Chana?
It takes 35 minutes to pressure-cook Chana.
Is garam masala and chana masala the same?
No. Garam masala is a blend of ground spices such as cinnamon, mace, peppercorns, cumin, coriander, and cardamom. Meanwhile, chana masala is a dish made with onions, chickpeas, tomatoes, herbs, and spices. Therefore, garam masala is one of the spices typically used in chana masala.
Is chana masala good for weight loss?
Yes, it is. One chana masala serving only 273 calories makes it a tremendous low-calorie dish. It's also packed with tons of plant-based protein and fiber, which benefit weight loss.
Ingredients
1 cup Dried Chickpeas, soaked overnight
2 tablespoons Olive Oil
1 teaspoon Cumin Seeds
1 medium Onion, small dice
1 Bay Leaf
2 teaspoons Ginger, grated
2 cloves Garlic, minced
1 tablespoon Ground Coriander
2 teaspoons Salt
1 teaspoon Smoked Paprika
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Ground Turmeric
1 1/2 cups Water
2 Plum Tomatoes, small dice
1/4 teaspoon Garam Masala
Instructions
Once chickpeas are done soaking, drain and rinse. Set aside.
Press the sauté button of the Instant Pot, and add the olive oil. Let heat for one minute.
Add the cumin seeds and cook for about 1 minute.
Add the onion and bay leaf, and cook for about 6 to 7 minutes, occasionally stirring, until the onion starts to brown.
Add ginger and garlic and sauté for about 1 minute.
Add the coriander, salt, smoked paprika, cayenne pepper, turmeric, chickpeas, and water, stirring well.
Secure the lid, close the pressure valve, and pressure-cook on high for 35 minutes. Once done, select the natural pressure release.
Open the lid and add tomatoes and garam masala, stirring well. Sauté on high for about 5 minutes.
Ladle into bowls. Serve alongside steamed rice or cauliflower rice.
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