Vegan Chana Masala
This vegan Instant Pot Chana Masala is packed with authentic Indian flavor and rivals any restaurant dish, but is easy and quick to make. Stovetop instructions included.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
- 3 tablespoons coconut oil or neutral cooking oil
- 2 teaspoons black mustard seeds
- 1 1/2 teaspoons cumin seeds
- 2 medium onions, (finely diced)
- 4 cloves garlic, (minced)
- 1 1/2 tablespoons freshly minced or grated ginger
- 1-2 serrano peppers*, (minced)
- 3 bay leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 - 1 teaspoon Indian red chili powder ((use less for a less spicy version))
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 (14.5-ounce / 410g) can diced or whole peeled tomatoes
- 1 1/2 cups (360 mL) vegetable broth or water
- 1 1/2 tablespoons fresh lemon juice
- 1 cup fresh cilantro leaves, (roughly chopped)
- For serving: Basmati rice and/or Indian flatbread
Instructions
- 1
If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
- 2
On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
- 3
Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
- 4
Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
- 5
Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
- 6
Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
- 7
Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.
- 8
Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.