{"id":5455,"date":"2012-09-09T23:46:51","date_gmt":"2012-09-10T03:46:51","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=5455"},"modified":"2024-05-31T19:36:24","modified_gmt":"2024-06-01T00:36:24","slug":"chana-masala-chickpea-curry","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/chana-masala-chickpea-curry","title":{"rendered":"Chana Masala (Instant Pot or Stovetop)"},"content":{"rendered":"\n

Instant Pot or Stovetop Chana Masala - a delicious lighter version of this popular vegetarian fragrant curry. <\/p>\n\n\n\n

\"Chana<\/figure>\n\n\n\n

Chickpeas are a staple in my cupboard - such a versatile ingredient, plus they are budget-friendly too.<\/p>\n\n\n\n

Whether you buy them dried or canned, they are a must-have ingredient in your pantry. <\/p>\n\n\n\n

Great source of fibre and protein too - do you really need any more reason to add some to your grocery cart? <\/p>\n\n\n\n

Delicious Chana Masala Chickpea Curry<\/strong><\/h2>\n\n\n\n

I love a good curry - in fact, I love any curry. It's probably one of the go-to dishes that I make at least once a week, mainly because you really can turn any ingredients, especially vegetables that need using up into something amazing with a few different spices and flavours.<\/p>\n\n\n\n

Chana Masala is a dish that typically originates from North India, and it's so full of flavour. It's a perfect option for meat-free Mondays as even the meat-eaters will love this dish. <\/p>\n\n\n\n

If I want to batch cook to fill my freezer with some yummy grab and go meals, then this Chana Masala Chickpea Curry is one of my definite favourites. I usually always have the ingredients needed for this dish on hand.<\/p>\n\n\n\n

\"Chana<\/figure>\n\n\n\n

Ingredients Used in this Chana Masala Chickpea Curry<\/h2>\n\n\n\n

Obviously, the star ingredient of the recipe is Chickpeas (Garbanzo beans). As for whether you use dried or canned, that is totally up to you. I use canned as I tend to have those on hand more than the dried variety. So if you do use dried remember you need to soak\/cook them, first before following on with this recipe.<\/p>\n\n\n\n

Chana Masala is always a base of the usual curry ingredients such as onion, garlic, ginger, tomatoes and the spices such as cumin, coriander, chiles etc.<\/p>\n\n\n\n

The one hard to find ingredient in this recipe is the Amchoor Powder (or Mango Powder). It has a unique a citrusy taste to it, so if you can't locate this powder, just use a little extra lime or lemon juice in its place. You are likely to find it at any Indian Grocery store or Amazon if you do wish to source some. <\/p>\n\n\n\n

Can I use spray oil instead of the olive oil or ghee?<\/strong><\/p>\n\n\n\n

Yes, you can if you prefer. However, be aware the taste is far better using some real oil to cook those spices. You just don't get the same result sometimes with spray oils.<\/p>\n\n\n\n

A few ingredients you won't see in a traditional chana masala are carrots and zucchini (courgette) - But I've always added some extra vegetables to my recipes where I can. Feel free to try adding some other vegetables if you want. Cubes of butternut squash add a great natural sweetness. Okay, it isn't an ingredient you tend to find in this dish, but no one is judging you here. <\/p>\n\n\n\n

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Instant Pot Pressure Cooker Chana Masala Curry<\/strong><\/h2>\n\n\n\n

The beauty of this yummy recipe is that you can make it stovetop or in your Instant Pot or Pressure Cooker. The only adjustment to make is to reduce the amount of stock and crushed tomatoes because when cooking this in a pressure cooker, the liquid doesn't reduce down like it will on the stovetop. <\/p>\n\n\n\n

The pressure cooker method would probably work well in a Slow Cooker also (I haven't tested yet), but if you try it, I would go for the instant pot\/pressure cooker measurements and cook on low for about 6-8 hours or high for 4 hours. <\/p>\n\n\n\n

What exactly is an Instant Pot<\/a><\/strong>?<\/p>\n\n\n\n

Its a particular brand of multi function pressure cookers and one of the most popular out there. It is basically a 7in1 cooker - it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt. I love mine so much that I actually went and bought a second. That might seem a bit extreme. However when I am recipe testing or batch cooking. I can have two recipes on the go at once - bonus!!!<\/p>\n\n\n\n

The other beauty of the Instant Pot is that you can cook things much quicker than if doing on the stove top, which can save some time also. <\/p>\n\n\n\n

TIP:<\/strong> Like a slightly thicker sauce? Just switch to saute mode after it has finished cooking and simmer for a little bit to reduce down the liquid some more. <\/p>\n\n\n\n

How to serve Chana Masala Chickpea Curry<\/strong><\/h2>\n\n\n\n

This dish is so packed with flavour, you can dig into a bowl of this just as it is. Drizzle with a little bit of plain fat-free natural yoghurt or if you are dairy-free a drizzle of light coconut milk is divine.<\/p>\n\n\n\n

Of course, the usual favourite is over some white basmati rice. If you struggle to cook the perfect white rice. It's a simple ratio of 2 cups of water to 1 cup of rice, bring it to a boil, then simmer until the liquid is pretty much absorbed, turn off the heat, add a lid, then leave for 10 minutes. This method traps steam underneath the lid and will create the perfect fluffy rice for any dish. After the 10 minutes, just remove lid and fluff rice with a fork. Perfect!!!<\/p>\n\n\n\n

Trying to be a little healthier? Why not serve with this amazing Roasted Cauliflower Rice<\/a>.<\/strong> It really is a perfect option and roasting the cauliflower rice gives it such a delicious flavour. I won't cook my cauliflower rice any other way. <\/p>\n\n\n\n

and as always I love to finish off this curry with a sprinkling of freshly chopped coriander. Not everyone loves the taste I know, so just omit if you hate it. <\/p>\n\n\n\n

\"chana<\/figure>\n\n\n\n

More Chickpea Recipes<\/strong><\/h2>\n\n\n\n

Love chickpeas as much as I do? Why not check out these other recipes:<\/p>\n\n\n\n