Chana Masala
Ingredients
-
1½
cups
dried chickpeas
-
2-3
tablespoons
ghee or coconut oil
-
2
pieces
bay leaves
-
2
teaspoons
cumin seeds
-
1
teaspoon
fennel seeds
-
2
large
shallots
-
4
cloves
garlic
-
½-1
piece
jalapeno or serrano chili
-
2
teaspoons
fresh ginger
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
chili powder or paprika
-
1
teaspoon
dried fenugreek leaves
-
½
teaspoon
ground turmeric
-
2
medium
tomatoes
-
1½
teaspoons
salt
-
2
cups
water
-
1-2
teaspoons
honey or sugar
Instructions
- Soak the chickpeas in water for 8-12 hours, then drain.
- Heat ghee in an Instant Pot and sauté bay leaves, cumin seeds, and fennel seeds until fragrant.
- Add shallots and sauté until golden, then add garlic, ginger, and chili, cooking for a few minutes.
- Stir in the ground spices and cook for another 3 minutes.
- Add tomatoes and their juices, stirring for about 3 minutes.
- Add water, salt, and chickpeas, then stir well.
- Set the Instant Pot to high pressure for 25 minutes, then release pressure naturally for 15 minutes.
- Taste and adjust salt, adding honey or sugar if needed.
Nutrition Facts (estimated)
Servings
6-8
Calories
318
Total fat
8.4g
Total carbohydrates
48g
Total protein
14.9g
Sodium
423mg
Cholesterol
10.2mg
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