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Vegan Instant Pot Chana Masala
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Vegan Instant Pot Chana Masala

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6
Calories: 296kcal
Author: Nisha Vora

Ingredients

  • 3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
  • 3 tablespoons coconut oil or neutral cooking oil
  • 2 teaspoons black mustard seeds
  • 1 1/2 teaspoons cumin seeds
  • 2 medium onions, finely diced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly minced or grated ginger
  • 1-2 serrano peppers*, minced
  • 3 bay leaves

Ground Spices

  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 - 1 teaspoon Indian red chili powder (use less for a less spicy version)
  • 1 tablespoon garam masala
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 (14.5-ounce / 410g) can diced or whole peeled tomatoes
  • 1 1/2 cups (360 mL) vegetable broth or water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup fresh cilantro leaves, roughly chopped
  • For serving: Basmati rice and/or Indian flatbread

Instructions

  • If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
  • On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
  • Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
  • Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
  • Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
  • Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
  • Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.
  • Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.

Video

Notes

* For a mild version, omit the seeds and membranes and use just one pepper (or use a jalapeño pepper). For a moderately spicy version, use 2 peppers and omit the seeds and membranes. For a spicy version, use two peppers and keep half or most of the seeds intact.