Channa Masala (Instapot Recipe)

Instapot is a big boon to the fast paced life that we all live in. I am glad my friends  influenced me into buying the ‘Instapot’. I love the fact that I do not need to worry about the dish being mushy or over cooked. It definitely makes a great deal of difference when certain dishes are cooked in ‘one pot’ style.

So, without further ado, here is another popular and loved recipe with the Instapot twist 🙂

The most loved and sumptuous CHANNA MASALA 🙂

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INGREDIENTS:

Soaked and drained Chick peas (Channa) – 1 big cup

Tomatoes – 2 – chopped finely

Onions  – 1 – chopped finely

Green chillies – 1 or 2 – chopped finely

Ginger – 1 inch piece – finely chopped

Garlic – 1 clove – finely chopped

Turmeric powder – 1/2 tsp

Red chilli powder (optional) – 1/2 tsp

Channa Masala powder – 2 tsp

Salt – as per taste

Chopped coriander leaves –  for garnishing

For tempering:

Oil – 2 to 3 tbsp

Cumin seeds – 1.5 tsp

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METHOD:

Soak the chickpeas with enough water for 7-8 hours. Drain and keep them aside.

Turn on your IP (Instapot) to sauté mode on normal heat.

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Heat oil and add cumin seeds. Sauté till done.

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Once the seeds splutter or change color, add the onions and sauté till translucent.

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Now add the tomatoes and sauté till they are mushy and start leaving oil on the sides.

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Now add all the spice powders and salt. Mix well.

At this point add the drained channa / chickpeas and 1 cup of water. Mix well and taste it to check for salt or other masala powders.

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Turn off the instapot, close the lid and start the cooking process by selecting the manual mode to pressure cook on high for 12 minutes.

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Once done (after the natural release of pressure), take 2 tbsp of the cooked channa masala, mash well and add it back to the cooked channa masala, turn on your instapot in saute mode and cook for 3-4 minutes.

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This helps to thicken the channa gravy and give it a creamy texture.

Serve hot with Amritsari kulcha / roti / paratha 🙂

For the Amritsari Kulcha recipe – click here – amritsari-kulcha

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