Easy Chana Masala (Instant Pot and Stovetop)

Adapted from https://iamstufft.com/easy-chana-masala-instant-pot-and-stovetop/

Servings: 4

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

Instant Pot Instructions:

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

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

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

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

5) Stir and allow to reduce for 3-4 minutes.

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

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

8) 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.

9) Adjust salt to taste and garnish with cilantro.

Stovetop instructions:

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

2) Repeat steps 1-6 above for the stovetop.

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

4) Adjust seasoning and garnish with cilantro.


NOTES

For a larger group, feel free to add 1 more can of chickpeas. Add additional water and salt to allow the gravy to thicken and season evenly. No additional tomatoes are necessary.

Recipe freezes well for several months or stays fresh for up to a week in the refrigerator.