Easy Chana Masala (Instant Pot and Stovetop)

Ingredients

• 2 16 oz. cans chickpeas drained and rinsed
• 2 16 oz. cans fire roasted diced tomatoes or any diced tomatoes
• 1 medium red onion diced
• 1 tbsp ginger-garlic paste or 2 cloves garlic and 1 tsp ginger grated
• 1 tsp sugar of choice
• salt to taste
• ½ cup for garnish cilantro for garnish

Spices

• ½ stick cinnamon
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp red chili powder to taste
• 1 tsp garam masala powder

Steps

1. Instant Pot Instructions:

2. Set Instant Pot to saute setting and add 2-3 tbsp mild oil like grapeseed or sunflower and 1 tsp cumin seeds.

3. Once cumin seeds sputter, add onions and allow them to saute until translucent, about 2 minutes.

4. Add 1 tbsp ginger-garlic paste and stir. Add ground spices: turmeric, red chili powder and garam masala.

5. Add the diced tomatoes and 1 tsp sugar and 1 tsp salt. The sugar cuts the acidity of the diced tomatoes.

6. Stir and allow to reduce for 3-4 minutes.

7. Add chickpeas, cinnamon stick and 1/2-3/4 cup water.

8. Cover and set the instant pot to manual for 6 minutes. Quick release the steam pressure.

9. Carefully open the lid and simmer on saute setting for another 5-7 minutes. This step is optional, but allows the chana masala to thicken nicely.

10. Adjust salt to taste and garnish with cilantro.

    Stovetop instructions:

11. Place a medium-large pot on the stove and set to medium-high setting.

12. Repeat steps 1-6 above for the stovetop.

13. Instead of a 6 minutes pressure cook, simmer chana masala on medium for 15-20 minutes until gravy thickens up nicely.

14. Adjust seasoning and garnish with cilantro.

Notes