Instant Pot Chana Masala
Ingredients
The base
-
2
tablespoons
coconut oil
-
1
medium
yellow onion, small dice
-
1
small
hot pepper/chili, minced
-
2
cloves
garlic, minced
-
2
inches
fresh ginger, peeled and minced
-
1
strip
lemon peel, minced
The spices
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
ground turmeric
-
1
teaspoon
curry powder
The main ingredients
-
1
14.5 oz can
crushed tomatoes (or 1 ½ cups)
-
3
cups
cooked chickpeas, drained (from roughly 2 15-oz cans)
-
1 ¼
cups
water
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
-
for garnish
chopped cilantro
Instructions
- Set the Instant Pot to 'sauté' mode and add the coconut oil.
- Sauté the onions until translucent, then add the hot pepper, garlic, ginger, lemon peel, and spices, stirring for several minutes until fragrant.
- Add the crushed tomatoes and scrape any browned bits from the pot, bringing the mixture to a boil.
- Stir in the chickpeas, water, salt, and pepper, then cancel the sauté function.
- Lock the lid and set the Instant Pot to pressure cook for 6 minutes.
- Once cooking is done, let the pressure release naturally.
- Remove the lid, stir the chana masala, and adjust thickness and seasoning as desired before serving with cilantro.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
20mg
Cholesterol
0mg
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