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–+ servings

Instant Pot Chana Masala (No Onion No Garlic)

By Jigna
This Instant Pot Chana Masala is incredibly easy to prepare with the same authentic taste. The recipe is without onion and garlic, but the dish is absolutely flavorful and delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Indian
Course Main Course
Diet Jain, No Onion No Garlic, Vegetarian
Servings 4

Ingredients
  

  • 1 cup dried white chickpeas
  • 3 cups water (to soak chickpeas)
  • 1 tablespoon oil
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 1 green chili slitted (or add to taste)
  • 1 tablespoon ginger paste
  • 2 large tomatoes finely chopped
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 2 teaspoon Chole masala
  • 1½ cups water
  • ½ teaspoon Kasoori methi (dried fenugreek leaves)
  • 2 tablespoon coriander leaves finely chopped
  • ½ lime juiced (or to taste)

Instructions
 

  • Rinse chickpeas well and soak in 3-4 cups of water for at least 8 hours or overnight. After soaking the chickpeas, drain the water completely.
  • Start Instant Pot on saute mode and heat oil.
  • Add bay leaf, cinnamon stick, and cumin seeds. When cumin seeds start sizzling, add green chili and ginger paste. Saute for a few seconds.
  • Add tomatoes, salt, turmeric powder, red chili powder, cumin powder, and Chhole masala. Mix well and cook for 2-3 minutes or until tomatoes are soft and almost pulpy.
  • Add drained chickpeas to the Instant Pot, mix well, and add 2½ cups of fresh water. Mix, cover the lid, change Instant Pot setting to bean/grain mode, and set the time for 35 minutes. This is the same as the pressure cooker mode on high.
  • After the Instant Pot beeps, let the pressure release naturally. It will take approximately 20 minutes.
  • Open the lid and then add crushed dried fenugreek leaves, coriander leaves, and lime juice. Mix well.
  • Start the Instant Pot again on saute mode, and mash the Chhole a couple of times with a potato masher. It will help to thicken the gravy. You can skip this step if you are okay with the consistency of the gravy.
  • Boil Chhole on saute mode for 3-4 minutes and then transfer into a serving bowl.
  • Serve hot with Rice, Roti, Paratha, or Naan.

Notes

  1. Soaking: It is essential to soak the legumes for at least 8-10 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly.
  2. Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result.
  3. For The Strict Jain Diet: If you plan to make it for lunch, you can soak chickpeas early in the morning to avoid overnight soaking. So, you can soak it for at least 7-8 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices.
  4. For The Vegan Diet: Skip adding ghee from the recipe to make it a vegan dish.

Nutrition (Approximate Values)

Calories : 262kcalCarbohydrates : 33gProtein : 10gFat : 11gSaturated Fat : 3gPolyunsaturated Fat : 3gMonounsaturated Fat : 4gTrans Fat : 0.01gCholesterol : 10mgSodium : 38mgPotassium : 547mgFiber : 10gSugar : 6gVitamin A : 470IUVitamin C : 6mgCalcium : 84mgIron : 4mg
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