Deepa’s Chana Masala Recipe

This recipe is a combination of Deepa’s family recipe and the Instant Pot Chana Masala recipe by Ashley at My Heart Beets!
This version of the recipe requires an Instant Pot and a blender for the optional addition of cashews to make the sauce slightly creamier. Any pressure cooker can substitute for the Instant Pot; just do the sautéing on the stove. If you don’t have a pressure cooker, you can substitute a few cans of chickpeas, drained and rinsed, and cook the whole thing on the stovetop. Cooking time may be different than in a pressure cooker – you’ll have to taste the chickpeas to see when you think the flavor is cooked through.

Serves 6.

Ingredients
  • 3 cups dried chickpeas, soaked overnight
  • 2 tablespoons oil of choice
  • 2 onions, finely chopped
  • 3 bay leaves
  • 2 tablespoons of minced garlic
  • 2 tablespoons of minced ginger
  • 3 tomatoes, chopped
  • optional: ½ cup cashews
  • optional: coconut milk to taste
  • optional: cilantro to taste, chopped
Spice Mixture
(can combine before cooking)
  • 1 tablespoon coriander powder
  • 1 tablespoon amchur (dried green mango powder), or lemon juice
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 3 pods cardamom
  • ½ teaspoon cayenne pepper
  • salt to taste
Instructions
  1. Soak chickpeas in cold water overnight. Drain, rinse, and set aside.
  2. Press “Sauté” button on Instant Pot. Add oil and allow to heat up.
  3. Add onion and bay leaves and stir-fry for 6 to 7 minutes, or until onion begins to brown.
  4. Add ginger and garlic and cook for 30 seconds, then add spice mixture and cook for another 15 to 30 seconds.
  5. Add chopped tomatoes and cook for 5 to 7 minutes, until mushy.
  6. Add chickpeas and 2 to 3 cups of water. Secure the lid, close the pressure valve, and press “Manual” on Instant Pot. Cook for 35 minutes on high pressure.
  7. optional: Blend cashews with enough warm water so that they blend smoothly.
  8. After 35 minutes, turn Instant Pot off, let pressure release naturally, and open.
  9. optional: Switch Instant Pot back to “Sauté” and add cashew and coconut milk, and cook until warmed through.
  10. optional: Add cilantro before serving.