Yields:
6 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
1 Hr 5 Mins
Total Time:
1 Hr 15 Mins
Some how it has been a tradition at my in-laws house to make chana every Saturday. I have been keeping up with this tradition because it saves me the trouble of thinking what to cook. So after so many years I have experimented with different recipes of chana masala. This is the one I came up with for my children because it is the simplest and is made in the Instapot. I will share the other recipes as well which are more complex later. That is the fascinating part of Indian cooking, there are so many ways of cooking the same dish.
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Ingredients
Adjust Servings
- For the spice bag
- For the Chana masala
Instructions
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In a small pan roast the cumin seeds and anardana seeds on medium high heat. Stir often to avoid burning seeds, should take about 3 or 4 minutes. Once it is roasted (when you can smell the seeds and they change color) grind it in a spice grinder to make a powder.
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Get the spice bag ready. Use a muslin cloth or you can use a reusable cloth spice bag. Put all the spice bag ingredients and tie it.
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Grind the cloves, ginger and the serrano pepper together.
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Turn on the Instapot on saute mode for 25 minutes.
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Add oil to the instapot and add the ginger garlic and pepper to it.
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After about couple of minutes add onions to the instapot.
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When the onions turn a little translucent add the spices (Coriander powder, turmeric, chili powder).
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After about 4 or 5 minutes of sauteing add the chopped tomatoes.
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Add the chana masala (Ground powder) to this mix after about 5 minutes.
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Keep sauteing, it would look like this after 25 minutes.
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Add the soaked or canned chana to this masala mix.
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Add the salt and the spice bag to the chana with about three cups of water (if you want more gravy increase the water by half a cup).
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Once the saute mode is off close the lid and turn the instapot to pressure cooking on, for 40 minutes. (Make it 45 minutes if you want a softer texture of the chana).
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Serve it with naan, roti or bread.
Notes
You can make the chana masala in bulk and keep it in the fridge for a couple of months.
Your step by step instructions with the pictures are easy to follow
Thanks