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 🙂
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
Oil – 2 to 3 tbsp
Cumin seeds – 1.5 tsp
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.
Heat oil and add cumin seeds. Sauté till done.
Once the seeds splutter or change color, add the onions and sauté till translucent.
Now add the tomatoes and sauté till they are mushy and start leaving oil on the sides.
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.
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.
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.
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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