This Instant Pot Chana Masala is a classic Indian dish. It is famous not only in India but all over Asia. It is a very heavy dish which makes you feel full. It works well even if you take it for lunch or dinner.
Regular consumption of legumes has various beneficial effects such as better diabetes control1, lower risk of cardiovascular disease and lower risk of certain cancers. Recommendations suggest eating legume a few times a week.
Chickpeas, like all legumes, is a food naturally rich in vegetable proteins, several vitamins and minerals and dietary fiber. In addition, it is low in fat, and like all plant foods it does not contain cholesterol. You don’t have to be a vegetarian to enjoy its flavor and benefits!
If you made the Instant Pot chana masala recipe and you have leftovers don’t hesitate to use it in a salad. You can also freeze it for later use.
Looking for a similar vegan dish? Try this Instant Pot Aloo Gobi.
- 2 garlic cloves finely chopped
- 1 tbsp onion powder
- 2 tsp coriander
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 2 cans chickpeas rinsed
- 2 tomatoes finely chopped
- 1 can coconut milk
- salt to taste
- pepper to taste
- Add all the ingredients in the Instant Pot. Stir it well.
- Cook at high pressure for 15 minutes.
- Once done. do a quick pressure release.
- Open the lid and enjoy 🙂