This gluten free chana masala is a healthy and great option. Great for people on diet and great in general.
So if you like the Indian cuisine, this Instant Pot Chana Masala a great option for a vegan dish.
Ingredients
- 1 cup raw chickpeas/chana soaked overnight
- 2 cups baby spinach chopped
- 3 tbsp olive oil
- 1 bay leaf
- 1 tbsp ginger grated
- 2 cups fresh tomato puree
- 1 cup onions chopped
- 1 tbsp garlic grated
- 1 1/2 cup water
- 1/2 cup fresh cilantro chopped
- 1 green chili chopped
- 1 green chili chopped
- 1 tsp coriander powder
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 2 tsp chili powder
- 1 tsp salt
Instructions
- Turn on the instant pot and select sauté.
- Add oil, onions, garlic, bay leaves, green chili, ginger and sauté for 3 minutes.
- Add spices and tomato puree and sauté for 30 seconds.
- Add water and chickpeas.
- Select Cancel and close the lid of the instant pot.
- Set instant pot to Manual at high pressure and cook for 15 minutes. Release the pressure quickly through steam vent.
- Open the lid of the instant pot and select sauté.
- Let it simmer for 3 minutes, garnish with cilantro and serve.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
