Inspired by: @choyyuen
Discover the Secret to Effortless Indian Cuisine at Home
Are you searching for a delicious, healthy, and easy-to-make vegan meal that's packed with flavor and nutrients? Look no further! This Pressure Cooker Chana Masala recipe is your answer. Chana Masala, a beloved Indian chickpea curry, is renowned for its rich, aromatic spices and hearty texture. Traditionally, it can be a lengthy process, but with the magic of an electric pressure cooker, you can have this wholesome dish ready in a fraction of the time.
This recipe is perfect for busy weeknights, meal prepping, or simply when you're craving authentic Indian flavors without the fuss. It's naturally vegan, dairy-free, and gluten-free, making it an excellent choice for a variety of dietary needs. Plus, it's a fantastic source of plant-based protein and fiber, thanks to the humble yet mighty chickpeas! Our version is also designed to be less greasy than traditional preparations, ensuring a healthier outcome without compromising on taste.
Ingredients
- 1 tablespoon vegetable oil or olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, deseeded and chopped (optional, adjust to your spice preference)
- 1 can (15 oz / 425g) diced tomatoes or chopped tomatoes
- 1 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (adjust to taste for heat)
- 0.5 teaspoon amchur (dry mango powder) for tang (optional, but highly recommended!)
- Salt to taste
- 2 cans (15 oz / 425g each) chickpeas, drained and rinsed (or 1.5 cups dry chickpeas, soaked overnight and cooked)
- 1 cup vegetable broth or water
- Fresh cilantro, chopped, for garnish
Equipment
- Electric Pressure Cooker (Instant Pot, etc.)
- Cutting Board
- Knife
- Measuring Spoons and Cups
Instructions: Making Your Pressure Cooker Chana Masala
- Sauté Aromatics: Set your electric pressure cooker to "Sauté" mode. Add vegetable oil and once hot, add the chopped onion. Sauté until translucent and lightly browned, about 5-7 minutes.
- Add Ginger, Garlic, and Chili: Stir in the minced garlic, grated ginger, and chopped green chilies (if using). Sauté for another minute until fragrant.
- Introduce Tomatoes and Spices: Add the diced tomatoes (undrained). Stir well, then add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and amchur. Cook for 2-3 minutes, stirring constantly, until the raw smell of spices disappears and the mixture thickens slightly.
- Combine Chickpeas and Liquid: Stir in the drained and rinsed chickpeas and the vegetable broth or water. Add salt to taste. Give everything a good stir to combine.
- Pressure Cook: Secure the lid on your pressure cooker and set the valve to "Sealing." Select "Pressure Cook" (or "Manual") on High pressure for 8-10 minutes if using canned chickpeas (this time is mainly for flavors to meld). If using dried chickpeas (pre-soaked overnight), cook for 20-25 minutes.
- Release Pressure: Once cooking is complete, allow for a Natural Pressure Release (NPR) for 10-15 minutes, then carefully quick release any remaining pressure.
- Garnish and Serve: Open the lid, stir the Chana Masala, and gently mash a few chickpeas against the side of the pot with a spoon to thicken the curry slightly. Garnish generously with fresh cilantro.
- Enjoy: Serve hot with basmati rice, vegan naan, roti, or alongside your favorite grain or flatbread.
Variations & Serving Suggestions
- Spice Level: For more heat, add an extra green chili or increase the red chili powder. For a milder version, omit the green chili.
- Add Veggies: Stir in finely chopped spinach or diced potatoes along with the chickpeas before pressure cooking for added nutrients.
- Smoky Flavor: A pinch of smoked paprika can add a lovely smoky depth.
- Creaminess: For a richer, creamier Chana Masala, stir in a tablespoon or two of coconut cream or unsweetened coconut milk at the very end.
- Garnish: Besides cilantro, a squeeze of fresh lemon juice before serving really brightens the flavors. A sprinkle of freshly grated ginger or finely diced red onion can also add a nice zing.
Expert Tips for the Best Chana Masala
- Don't Skip the Sauté: Sautéing the onions, ginger, and garlic properly is crucial for building a flavorful base. Browning the onions slightly adds sweetness and depth.
- Spice Bloom: Allowing the spices to "bloom" in the oil with the tomatoes for a few minutes before adding liquids helps to release their full aroma and flavor.
- Natural Release for Tenderness: For canned chickpeas, a short natural pressure release helps the flavors meld and the curry thicken. For dry, pre-soaked chickpeas, natural release ensures they become wonderfully tender.
- Meal Prep Powerhouse: Chana Masala tastes even better the next day as the flavors deepen! It stores well in the refrigerator for up to 4-5 days and freezes beautifully for up to 3 months. Perfect for healthy, quick meals throughout the week.
Images
A close-up of the delicious and hearty Pressure Cooker Chana Masala, showcasing its rich texture.
A visually appealing spread of ingredients, ready to be transformed into a flavorful vegan curry.
Related Articles
Looking for more easy, healthy, and flavorful plant-based recipes? Explore these popular articles from abillion:
- Easy One-Pot Vegan Moroccan Chickpea & Vegetable Tagine: Dive into another comforting and aromatic chickpea dish.
- Hearty & Spicy Vegan Indian Vegetable Soup: If you loved this, try another warming Indian-inspired creation.
- Easy Crispy Vegan Lentils and Rice: Discover another protein-packed, budget-friendly meal.
- Easy & Creamy Vegan Coconut Curry: Explore similar curry flavors with a creamy coconut twist.
Ready to transform your kitchen into an Indian culinary haven? Try this Pressure Cooker Chana Masala recipe today! Share your experience and tag us on social media—we love seeing your delicious creations. Find more inspiring vegan recipes and product reviews on abillion.
