Easy Chana Masala | Vegan Indian Chickpea Curry

Step 1

Heat oil in a deep pan , add Cumin Seeds. Once they splutter add Ginger- Garlic Paste, Slit green chillies & onions. Sauté them for a few minutes until raw smell is eliminated. Adding a pinch of salt to onions evaporates the water content quickly.

Step 2

Now add a can of diced tomatoes, turmeric powder, chilli powder and sauté them until it mixes well with the onion mixture and the oil begins to separate. Blend this mixture well in a blender after cooling down if you like the texture smooth.

Step 3

But if you don’t mind it a bit chunky, continue cooking. Add  coriander powder, garam masala, salt, chickpeas and 11/2 cup of water.

Step 4

Stir well and allow this mixture to cook  for at least 10 minutes until desired consistency is achieved. Check for seasoning and spices and add more if needed.

Step 5

Add Lemon Juice and garnish with coriander leaves.

Step 6

Serve this easy Chana Masala with Cumin Rice or Easy naan bread.

Step 7

Press saute on Instant Pot and add oil. Once it gets hot, add cumin seeds. Allow it splutter.

Step 8

Add Ginger Garlic Paste, green chillies & onions. Sauté them for 3-4 minutes until raw smell is eliminated. Adding a pinch of salt to onions evaporates the water content quickly.

Step 9

Add diced tomatoes, turmeric powder, chilli powder and sauté them until tomatoes become mushy say 4-5 minutes. If you feel the MIXTURE is sticking to the bottom of the pot, splash some water to DEGLAZE.

Step 10

Add  chickpeas, coriander powder, garam masala, salt and 2 Cup of water. Press CANCEL.

Step 11

Secure the lid, turn the vent to sealing. PRESS PRESSURE COOK and set the time to 15 minutes.  After 15 minutes, allow the pressure to release naturally.

Step 12

If the gravy is thick, add 1/2 Cup hot water. Press SAUTE and allow this mixture to cook for 2 minutes. ( OPTIONAL )

Step 13

Check for seasoning and spices and add more if needed. Add Lemon Juice and garnish with coriander leaves.