Delicious chana masala –Gather ’round, fellow food enthusiasts! Today, we’re diving into a delightful dish that’s sure to make your taste buds dance—the ever-popular Chana Masala! This chickpea curry is like a warm hug from the inside. And the best part? You can whip it up in your Instant Pot without breaking a sweat! So, grab your pots, pans, and a good sense of humor, and let’s get cooking!
Chana Masala: The Ultimate Chickpea Curry
First up, let’s feast our eyes on this glorious Chana Masala. It’s not just a dish; it’s a party on your plate!
Ingredients You’ll Need
Before we start cooking, let’s make sure we have all the goodies on hand:
- 1 cup dried chickpeas (or 2 cans of the canned ones for the impatient chef)
- 1 onion, diced like your ex’s hopes and dreams
- 2 tomatoes, chopped (fresh or canned, no judgments here!)
- 1 tablespoon ginger-garlic paste (because who doesn’t love the smell of garlic?)
- 2 tablespoons oil (to grease the wheels of progress)
- 1 teaspoon cumin seeds (the secret spice that makes everything nice)
- 1 teaspoon turmeric powder (for that vibrant yellow hue)
- 1 tablespoon garam masala (the spice that has it all!)
- Salt to taste (because life needs a little seasoning)
- Fresh cilantro for garnish (optional, but highly recommended for Insta photos)
Instructions: Let’s Get Cooking!
Now that we have our ingredients, let’s hop to it:
- If using dried chickpeas, soak them overnight in water. If using canned, you can skip this step—thank you, modern conveniences!
- Set your Instant Pot to ‘Sauté’ mode. Add oil and let it heat up. Toss in cumin seeds and let them sizzle like they’re on vacation.
- Add the diced onions and sauté until golden brown—like your ideal vacation tan.
- Stir in the ginger-garlic paste and cook for another minute, letting those aromas fill your kitchen.
- Add the chopped tomatoes, turmeric, garam masala, and some salt. Cook until the tomatoes soften and become one with the spices.
- If using dried chickpeas, drain them and add them now. For canned chickpeas, toss them in like you own the place.
- Add 2 cups of water (more if you like it soupy). Stir it all together, then seal the Instant Pot lid.
- Select ‘Manual’ and set the timer for 15 minutes (that’s right, 15 minutes to curry bliss!).
- When it’s done, let the pressure release naturally for about 10 minutes before quick-releasing the rest.
- Garnish with fresh cilantro before serving, and voilà! You’ve made a masterpiece!
Serve your Chana Masala hot with some rice or naan, and watch everyone fall in love with your cooking skills. Enjoy!