Instant Pot Chana Masala Recipe

Step 1

In a medium bowl, soak the chickpeas in water 8 hours to (ideally) overnight. Drain. ***

Step 2

In Instant Pot Saute mode, heat oil or ghee. Add cumin seeds and stir briefly. Don't let them burn!

Step 3

Stir in onion, garlic, ginger, and green chilis and saute the onion mixture until onions are rich golden brown. This may take 7 to 12 minutes. Be patient, and don't let the onions burn. If the onions begin to burn, deglaze with a tablespoon (or more) of hot water.

Step 4

Mix tomato paste with 2 tablespoons of water and add to the onions.

Step 5

Saute until the tomato is cooked, about 3 minutes. You should notice that the oil starts to separate from the tomato. Add another tablespoon or two of hot water if it sticks to the bottom.

Step 6

Press Cancel to turn off Instant Pot. Otherwise, spices can burn when you add them.

Step 7

Add coriander, turmeric, chili powder, paprika, fennel powder, salt, pepper, and brown sugar. Stir till fragrant, about 30 seconds. Deglaze the pot with a tablespoon or two of hot water so nothing is stuck to the bottom of the pot.

Step 8

Add drained chickpeas and 1½ cups of water.

Step 9

Close the lid and Pressure Cook on High Pressure for 35 minutes.

Step 10

Do a Natural Release of pressure. [Read More: The Different Pressure Release Methods].

Step 11

Open the lid and carefully stir in the garam masala, amchur, and dried methi.

Step 12

Select Saute mode, and heat through for a couple of minutes. Garnish with cilantro if you wish. Serve with rice, bread, or naan.

Step 13

Drain and rinse canned chickpeas and set aside.

Step 14

Heat oil over medium-high heat in a medium saucepan.

Step 15

When oil is hot but not smoking, add the cumin seeds and stir briefly. Immediately add onion, garlic, ginger, and jalapeno. Saute until golden brown, stirring frequently. Lower the heat, if necessary, to ensure onions caramelize and don't burn. This can take 7 to 10 minutes.

Step 16

Add tomato paste and, stirring frequently, cook until the oil separates and the onion mixture becomes paste-like, about 5 minutes; Add a tablespoon or two of hot water if the mixture starts sticking to the bottom of the pan.

Step 17

Add coriander, turmeric, chili powder, paprika, fennel powder, salt, pepper, and brown sugar, Stir for 30 seconds.

Step 18

Add ¾ cup water and garbanzo beans. Stir to ensure the bottom and sides of the pot have nothing stuck. Bring to a boil, lower the heat, and simmer till thickened, about 15 minutes. Stir occasionally to make sure nothing's sticking to the bottom. Add more water if needed.

Step 19

Add garam masala, amchur, and dried methi. Simmer for another 5 minutes. The curry should be fairly thick, and the water should mostly evaporate. But feel free to add water as needed if it's too thick.

Step 20

Serve with rice, bread, or naan. And feel free to garnish with cilantro, if you wish.