Instant pot Vegan Chana Masala

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Delicious vegan chana masala in the Instant pot.  Chickpeas are simmered in a tangy tomato  tomato base with fresh ginger, onions and warming spices.

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Oil Ground spices Whole spices Chana masala mix Onion Ginger Garlic Tomatoes Salt Cilantro

Ingredients

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Set the instant pot to sauté mode and add the oil. Let it heat up for one minute then add the cumin seeds and cardamom pods and sauté for 30 seconds.

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Add the onions and let them get golden brown - this should take about 5 minutes. Stir to make sure they don't burn.

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Add the coriander, cumin, turmeric, chana masala powder, ginger and garlic and saute for 30 seconds. Add the chopped tomatoes and a splash of water.

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Add the chickpeas, broth, salt and (optional) baking powder. The baking powder helps to soften the chickpeas.

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Add the lid and set it to seal. Cook on high pressure for 4 minutes. Let it slow release for 5 minutes then quick release the rest of the way.

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Stir in fresh cilantro. Taste and add more salt if needed. Serve with rice or Indian bread.

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RECIPE TIPS

Store this curry in the fridge in an airtight container for up to a week.  This curry also freezes well.  

Grab all the recipe info and nutritional information by clicking on the link below. 

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