Instant Pot® Chana Masala

Instant Pot® Chana Masala

by Samuel Perry 1 year ago
0 (0)
1 hour
228 kcal
41.8 g carbs
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Description

Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a “pot-in-pot” method gives you a complete meal without dirtying up the kitchen.

Ingredients
  • 1 cup brown basmati rice
  • 2 teaspoons cumin seeds
  • 1 teaspoon amchur (dried mango powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 cup dried chickpeas
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 green Thai chile, minced
  • 3 Roma tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 ¼ cups water
  • ½ cup cilantro, chopped
Directions
  1. 1. Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
  2. 2. Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
  3. 3. Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
  5. 5. Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
  6. 6. Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
  7. 7. Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  8. 8. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  9. 9. Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
  10. 10. Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.
Nutrition Facts
serving: 5 servings
calories: 228 kcal
carbohydrates: 41.8 g
protein: 6.6 g
saturated fat: 0.6 g
sodium: 28.9 mg
fiber: 6.2 g
sugar: 5.5 g