{Garden to Plate Series}Channa Masala in Instant Pot

What is that one food item that you don’t mind eating all day everyday, apart from pizza of course? Let me know in the comments. If you ask me, I would say anything that’s made out of lentils.. Channa/rajma/black channa/green gram masala, patties,  hummus, sundal- I love them all!! channa_masala I used homegrown onions, tomatoes and green chilies in this recipe.I had to say it. 😛 Check out my other gardentoplate recipes.I made this channa masala in my Instant pot and it turned out so good!! If you don’t have an instant pot, you can follow the same recipe in your good ol’ pressure cooker. Here’s how I made it. Check out my other InstantPot recipes. You will need
  1. Chickpeas/channa- 1 cup (soaked overnight)
  2. Onion- 1 big, finely chopped
  3. Green chilies- 3, sliced
  4. Tomato- 1 large, thinly chopped
  5. Ginger-garlic paste- 1 tsp
  6. Cumin seeds- 1 tsp
  7. Turmeric Powder- 1/4 tsp
  8. Red chili powder- 1 tsp
  9. Channa masala powder- 2 tsp
  10. Cilantro- to garnish
  11. Oil/ghee- 2 tbsp
  12. Salt- to taste
  • Turn on the ‘saute mode’ on your IP(instant pot)
  • Add oil and then add cumin seeds. Once it starts to sizzle, add green chilies and onion and saute until onion turns slightly pink.
  • Add ginger-garlic paste to it and saute for 2-3 mins until the raw smell goes away.
  • Add in finely chopped tomatoes. Add in turmeric powder, red chili powder, salt and mix well.
  • Wait until tomatoes are nicely cooked and the oil will start to ooze out.
  • Now add chana masala powder and soaked and drained chickpeas.
  • Add in two cups of water and mix well. turn off the ‘saute’ mode.
  • Close with the lid and turn the vent valve to ‘sealing’ and cook on ‘manual’ for 20 mins.
  • Let the pressure release naturally. Open and add chopped cilantro.
  • Serve with hot steamed rice or phulkas.
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