Traditional Indian seasoned chickpeas in a tomato sauce based gravy — can you say balanced and delicious?
This traditional Indian dish is meant to be paired with seasoned rice or roti (a flat bread). Its warmth is perfect for the chillier months and incredibly nourishing for the body and soul.
SERVINGS!
6 Servings
TIME
Prep Time: 15 minutes
Cook Time: 10 minutes
INGREDIENTS
3 540 ml canned chickpeas
2 tsp ghee
1 onion
2 tsp garlic paste
1 tsp ginger paste
2 cup tomato puree
cilantro for garnish
For the spice mix:
2 tsp salt
5 pod cardamom
1 bay leaf
2 tsp black pepper
1 tsp clove
2 inch cinnamon
1 tsp fennel
1 tsp red chilli flakes
2 tsp kasuri methi
1 tsp turmeric
1/4 cup cumin
1/4 cup coriander
TOOLS
Wooden Spoon
Steps
Step 1
First rinse and drain the chickpeas, you can also use dried chickpeas instead of canned but those must be soaked for 8 hours before preparation. Once rinsed add to pot of boiling water for 15 minutes or until soft.
Step 2
Add ghee to Instant Pot, along with bay leaf and cardamom and 1 tsp cumin. Sauté until spices turn aromatic. Dice up onion in small pieces, add them into the pot and sauté until onions turn golden.
Step 3
Mix all the spice ingredients into a bowl.
Step 4
Add the spices to the instant pot, then add the tomato puree and mix well until oil separates from the paste. Once mixed, add in three cups of water and put the pressure cooker function on for 10 minutes.
Optional: Once the pressure cooker is done, you can use hand immersion blender to blend all the ingredients together. If you like your chana masala more chunky you can skip this step.
Step 5
Add in the cooked chickpeas, cover and let it simmer for about 5 minutes. Garnish with cilantro and enjoy with steamed rice, naan or roti.
