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Weeknight Chana Masala – Indian Style Chickpea Recipe

Chana Masala in a bowl with ginger pieces

This North Indian classic is full of flavor and delicious! Let’s do a weeknight version.

To cut down on the time that it takes to make this recipe we’re going to use the instant pot and caned garbanzo beans / chickpeas.

Weeknight Chana Masala – Indian Style Chickpea Recipe

5 from 2 votes
Recipe by Tim Martin Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

This weeknight Indian style Chickpea recipe, Chana Masala is easy and a real crowd pleaser!

Ingredients

  • 2 cans garbanzo beans

  • 2 medium tomatos diced

  • 1 jalapeño or other green chili diced

  • 1 red onion diced.

  • 1 tablespoon dice ginger

  • 3 cloves garlic minced

  • 1 teaspoon tamarind paste

  • 2 Black cardamom

  • 1 Bay leaf

  • 2 teaspoon cumin

  • 1 teaspoon coriander 1/2 reserved for the end.

  • 1 teaspoon Kasmiri Chili

  • 1/2 teaspoon Turmeric

  • 1/2 teaspoon kasuri methi

  • 1 table spoon chopped cilantro.

Directions

  • Prep your ingredients. Take your tamarind paste and add about 1 – 1 1/2 tables spoons of hot water. Set that aside.
  • Set your instant pot to sauté on high. Add in black cardamom and bay leaf. Fry for 30 sec. to 1 min.
  • Add in onion and diced jalapeño and fry for 3 – 4 minutes
  • Add in ginger and garlic fry for 1 – 2 minutes.
  • Add in spices, cumin, coriander, kashmiri chili and turmeric.
  • Add in tomato and cook for 3 minutes
  • Add in garbanzo beans soaked tamarind paste. ( If you used the tamarind with shell pieces and seeds in in pull those out before you add in the tamarind.) Add in 1 cup of water
  • Pressure cook for 12 mins I use the rice setting on the instant pot.
  • Let slow release for an additional 4- 5 min.
  • Pull out the whole spices, the black cardamom and bay leaves.
  • Mash some of the chickpeas with a fork or the back of a spoon to make the sauce a bit thicker.
  • Finish with the kasuri methi, cilantro and 1/2 tsp coriander.
  • Plate and add some fresh julienned ginger pieces to the top.

Recipe Video

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