Chickpea Curry (Chana Masala)

“Chickpea Curry also known as Chana Masala, chole masala, chholay, or channay is an Indian vegetarian dish. It is a quick & easy meal which is very nutritious. This meal is also vegan friendly.”

- Denisiya

Ingredients:
• 1 cup white chickpeas
• 3 cups water (for pressure cooking)
• 1/2 onion
• 1 tomato
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 star aniseed
•  1/2 teaspoon garam masala
• 1/4 teaspoon cumin (jeera) powder
• 1/2 teaspoon coriander (dhania) powder
• 1 1/2 tablespoons chili powder
• 1 cinnamon stick
• 1/2 teaspoon ginger & garlic paste
• few sprigs thyme
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin (jeera) seeds
• 1/4 teaspoon fennel (soomph) seeds
• 1 teaspoon red chili flakes
• 1/2 teaspoon cardamom (elachi) powder
• freshly chopped coriander (dhania) for garnishing
• salt to taste

Method:
• Add chickpeas to a bowl & rinse well.
• Cover the chickpeas with cold water, cover with a lid & allow the chickpeas to soak overnight.
• The next day, the chickpeas would have retained some water & expanded in size.
• Give it a good rinse, discarding of the water it had been resting in.
• Plug in your Instant Pot, the display should read “OFF”.
• Add the soaked & drained chickpeas to the Instant Pot, with 1/4 teaspoon salt & 3 cups of water.
• Secure the lid on the Instant Pot & turn the Steam Release Handle to “SEALING”.
• Press the “PRESSURE COOK” button on the Instant Pot. Press on it again to see the pressure level to “MORE” on the display.
• Next, use the “- or +” buttons & set the cooking time to 00:12 (12 minutes). Take note that chickpeas will vary on the cooking time depending on how fresh they are. If they are still hard after pressure cooking for 12 minutes, you can always add them back in for an extended time.
• The Instant Pot should display “ON” until the pressure builds up.
• Once the pressure builds up, the Float Valve will pop up.
• After 12 minutes, the display will read “L0:00”. Do not press cancel - allow it to Natural Release for 20 minutes.
• Once 20 minutes of Natural Release is over, press “CANCEL”.
• Turn the Steam Release Handle to “VENTING” & allow the excess steam to release.
• Once the float valve sinks in, it is safe to open the lid.
• The chickpeas should be soft but not mushy. Drain the chickpeas & set aside until ready to use.
• Rinse the Inner Pot & place it back into the Instant Pot.
• Press “SAUTÉ” on the Instant Pot & add in the vegetable oil, chopped onion, thyme, fennel (soomph) seeds, cumin (jeera) seeds, bay leaves, cinnamon stick & the star aniseed.
• Mix & allow to sauté until the onions are translucent.
• Thereafter, add in turmeric powder, cardamom (elachi) powder, red chili flakes, garam masala, chili powder & ginger & garlic paste.
• Mix well & simmer for 30 seconds.
• Add in the chopped tomato with a little water. Mix & allow the tomatoes to cook for 2 minutes.
• Next, add in the chickpeas, salt to taste & curry leaves.
• Mix well, allowing the chickpeas to coat in the spices.
• Pour in 1/4 cup water & stir.
• Use a lid & cover the Instant Pot whilst on sauté mode.
• Allow the chickpeas to cook in the spices for 20 minutes, adding a little water at a time if needed.
• After 20 minutes, press “CANCEL”.
• Garnish with freshly chopped coriander (dhania).
• Serve hot with raita, salads & roti.

For more by Denisiya, click here.