Vegan Masala Recipe

Instant Pot Chana Masala

Name: Instant Pot Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 4 cloves garlic, minced; 1 tsp cumin seeds; 1 bay leaf; 1 small cinnamon stick; 2 green cardamom pods; 4 cloves; 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp turmeric; 1 tsp chilli powder; 1 tsp garam masala; 2 medium tomatoes, chopped; 1 tin chickpeas, drained and rinsed; 1 tsp salt; 1 cup water; 1/2 tsp ajwain (optional); 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

A proper vegan chana masala built on a well-cooked onion and tomato base, warm spices and chickpeas simmered until they absorb the masala. This is generous family-style cooking, made for serving hot with rice, roti or naan.

45 minPrep: 15 minCook: 30 minServes 4North IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Turn Instant Pot to sauté mode and heat the 2 tbsp oil.
2
Add cumin, ajwain, bay leaf, cinnamon, cardamom and cloves; cook until fragrant.
3
Add the 1 large onion, finely chopped and sauté until softened.
4
Stir in 1 inch ginger, grated, 4 cloves garlic, minced and green chillies, cooking briefly.
5
Add 2 medium tomatoes, chopped and cook until soft and pulpy.
6
Stir in turmeric and chilli powder.
7
Add 1 tin chickpeas, drained and rinsed, 1 tsp salt, and water; scrape the bottom of the pot.
8
Pressure cook on high for 30 minutes, then natural release for 12-15 minutes.
9
Switch to sauté mode and simmer to thicken.
10
Mash a few 1 tin chickpeas, drained and rinsed to thicken the gravy.
11
Stir in garam masala and 1 tbsp lemon juice.
12
Garnish with 2 tbsp fresh coriander, chopped and serve.

Gather everything first

Ingredients

•2 tbsp oil
•4 cloves garlic, minced
•1 tsp cumin seeds
•1 bay leaf
•1 small cinnamon stick
•2 green cardamom pods
•4 cloves
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•1 tsp turmeric
•1 tsp chilli powder
•1 tsp garam masala
•2 medium tomatoes, chopped
•1 tin chickpeas, drained and rinsed
•1 tsp salt
•1 cup water
•1/2 tsp ajwain (optional)
•1 tbsp lemon juice
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Do not rush the onion and tomato stages. Much of the character in chana masala comes from cooking the base until it tastes rounded rather than sharp.
•If you prefer a thicker texture, mash a small spoonful of the chickpeas into the sauce during the final simmer.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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