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Deepa’s Chana Masala Recipe
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Deepa’s Chana Masala Recipe

This recipe is a combination of Deepa’s family recipe and the Instant Pot Chana Masala recipe by Ashley at My Heart Beets! This version of the recipe requires an Instant Pot and a blender for the optional addition of cashews to make the sauce slightly creamier. See notes at the end for suggestions on how to adapt without an Instant Pot.

Ingredients

3 cups dried chickpeas, soaked overnight

2 tablespoons oil of choice

2 onions, finely chopped

3 bay leaves

2 tablespoons of minced garlic

2 tablespoons of minced ginger

3 tomatoes, chopped

optional: ½ cup cashews

optional: coconut milk to taste

optional: cilantro to taste, chopped

Spice mixture (can combine before cooking)

1 tablespoon coriander powder

1 tablespoon amchur (dried green mango powder), or lemon juice

1 tablespoon cumin powder

1 tablespoon garam masala

2 teaspoons paprika

1 teaspoon black pepper

3 pods cardamom

½ teaspoon cayenne pepper

salt to taste

  1. Soak chickpeas in cold water overnight. Drain, rinse, and set aside.
  2. Press “Sauté” button on Instant Pot. Add oil and allow to heat up.
  3. Add onion and bay leaves and stir-fry for 6 to 7 minutes, or until onion begins to brown.
  4. Add ginger and garlic and cook for 30 seconds, then add spice mixture and cook for another 15 to 30 seconds.
  5. Add chopped tomatoes and cook for 5 to 7 minutes, until mushy.
  6. Add chickpeas and 2 to 3 cups of water. Secure the lid, close the pressure valve, and press “Manual” on Instant Pot. Cook for 35 minutes on high pressure.
  7. optional: Blend cashews with enough warm water so that they blend smoothly.
  8. After 35 minutes, turn Instant Pot off, let pressure release naturally, and open.
  9. optional: Switch Instant Pot back to “Sauté” and add cashew and coconut milk, and cook until warmed through.
  10. optional: Add cilantro before serving.

Adapting for Non-Instant Pot