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Chana Masala - Instant Pot

New Year's Day Lunch

This recipe comes from Carve Your Craving, thanks to another Pinterest search for Instant Pot recipes. I am still amazed at how much better garbanzo beans are when prepared from dry beans, versus the canned version. Another thing I really like about this recipe is that you mash the chickpeas a bit and then cook it more, so the chickpeas act as a natural thickener. It gives it really good texture and heartiness.

Once all of the ingredients are prepped (onions/garlic/ginger chopped, spices measured, chickpeas soaked), it's mostly hands-off. If I make this on a weeknight, I'll prep the ingredients in advance so I can just throw it together that night.

Normally I prefer dishes like this served over rice, but this has such good texture that it works without the rice too. With naan of course.

My only changes from the original recipe are things that the Carve Your Craving post suggests as options: omitting the chickpea flour and the green chili, and substituting garam masala for chana masala. I also left out the cilantro this time, but I would add it in the future if I had it. Oh, and I did add cumin seeds upon the suggestion of someone who commented on the original recipe.


The Recipe (from Carve Your Craving):
3 tb vegetable oil
1 small onion, chopped
1 bay leaf
3 cloves garlic, minced
1/2 tb grated fresh ginger
1.5 c water, plus 1 tablespoon
2 c fresh tomato puree
1 c raw chickpeas, rinsed and soaked overnight

1/2 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
2 tsp chili powder
1 tb garam masala

2 c baby spinach
salt, to taste
lemon juice, to taste
optional: cilantro
optional: plain yogurt for serving
rice and/or naan for serving
  • Put instant pot in saute mode. When hot, saute onion in oil until translucent.
  • Add bay leaf, garlic, and ginger, and stir.
  • Add dry spices with 1 tablespoon of water, and stir.
  • Add tomato puree, soaked chickpeas, and 1.5 cups of water, and stir.
  • Switch instant pot to pressure cook on high for 15 minutes. Natural release.
  • Switch instant pot back to saute mode. Smash chickpeas to desired consistency (I used a potato masher) and stir to thicken.
  • Stir in spinach until wilted and salt to taste.
  • When serving, stir in a splash of lemon juice and cilantro.
  • Serve over rice or with naan, topped with a dollop of plain yogurt. 

The Verdict:
Overall grade: A
Overall reason: Delicious, healthy, and cheap
Time to prepare: 1 hour, plus time to soak chickpeas
Toddler Quote: "This is WEALLY good."

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