Eating Pegan | Pressure Cooker Chana Masala (Instant Pot And Stovetop Recipes)

Pressure Cooker Chana Masala (Instant Pot And Stovetop Recipes)

1 1/2 cups dry Chickpeas (chana)
3 tablespoons Oil
1 teaspoon Cumin Seeds
2 Bayleaves
2 Cardamom Pods
3/4 cup medium sized Onion, finely chopped
1 1/2 cups Tomatoes, finely chopped
1 tablespoon finely minced Garlic
1 tablespoon finely minced Ginger
2 Green Chillies, finely chopped (Serrano Peppers will work)

  • Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.
  • Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
  • Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
  • etc
  • etc

  • For Full Instruction:

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