INSTANT POT® CHANA MASALA
Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 2h5m
Yield 5
Number Of Ingredients 22
Steps:
- Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
- Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
- Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
- Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
- Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
- Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
- Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.
Nutrition Facts : Calories 228 calories, Carbohydrate 41.8 g, Fat 5.4 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 28.9 mg, Sugar 5.5 g
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Willem Meintjes
[email protected]This is the perfect recipe for a cold winter day. The chana masala is warm and comforting, and it's sure to fill you up.
Godly Gift
[email protected]I love the fact that this recipe is vegan. It's a great way to get your daily dose of protein and fiber without eating meat.
Deion Marris
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Will Harris
[email protected]I'm not a big fan of chickpeas, but this recipe changed my mind. The chana masala is so flavorful and creamy, I couldn't get enough of it.
jibrin mohammed
[email protected]This is the best chana masala I've ever had! The spices are perfectly balanced, and the chickpeas are cooked to perfection.
Mike Allen
[email protected]I love that this recipe uses coconut milk. It gives the chana masala a really unique and delicious flavor.
Shawn Philpotts
[email protected]This is my go-to recipe for chana masala. It's always a hit with my friends and family. I love the creamy texture and the depth of flavor.
Chirbira Joules
[email protected]I made this recipe for a party, and it was a huge success. Everyone loved it! I especially liked the fact that it's not too spicy, so it's perfect for people who don't like spicy food.
Enrique Kramer
[email protected]This chana masala is delicious and healthy. It's a great way to get your daily dose of protein and fiber. I also love that it's vegan, so everyone can enjoy it.
Asim nawab
[email protected]I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can easily make this dish. And the best part is, it tastes just as good as takeout!
extra__smart
[email protected]This recipe was a hit with my family! The chickpeas were cooked perfectly, and the sauce was flavorful and aromatic. I served it with basmati rice and naan bread, and it was a complete feast.
Nazrul Bhuiyan
[email protected]I've tried many chana masala recipes, but this one is definitely my favorite. The use of coconut milk gives it a rich and creamy texture, and the spices are perfectly balanced. I will definitely be making this again and again.
ueaititi tiwai
[email protected]This chana masala is a game-changer! It's so easy to make in the Instant Pot, and the flavor is incredible. I love that I can have a delicious, homestyle Indian meal on the table in under 30 minutes.