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
Course: MainCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesThis 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.
