Скачать или смотреть Kala Chana Masala recipe (Black Chickpeas curry) in Instant Pot | Chana Masala Curry | Lunch Recipe

Today I'm making a delicious North Indian Kala chana masala (Black gram/Chickpeas) in an instant pot. This recipe is really easy and with an Instant pot it gets even easier. It's perfect for lunchtime and you can even prepare it in advance to meal prep for the coming week.

Ingredients
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1 cup Black gram/kala chana, soaked overnight
2 tbsp ghee
1 tsp cumin seeds
1 inch cinnamon stick
1 black cardamom
2 green cardamom
1 cup Diced onion
1 tbsp inger, finely grated
2 tsp garlic, finely grated
2 green chillies chopped
1 tsp turmeric powder
1/2 tbsp cumin powder
2 tbsp coriander powder
1/2 cup tomato, freshly pureed
Kasoori Methi
2 1/2 cups of water
1 tbsp fresh coriander, chopped

Method
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Soak 1 cup black gram (kala chana) overnight. The black grams after soaking will double in quantity, approx a little over 2 cups.

Turn the instant pot on and set to “Sauté” and once the pot is hot, add ghee, cumin seeds, cinnamon stick, cardamom(black and green) and sautè for few seconds.

Add diced onion with salt, sauté till golden brown in color. Add ginger and garlic, continue cooking for another 1 to 2 mins.

Add in the sliced green chillies. Now add the masala - red chilli powder, turmeric powder, cumin powder, coriander powder, chana masala powder and cook for a minute.

Add the fresh tomato pureé and give it a good stir, add in the kasoori methi ( dry fenugreek leaves ).

Drain the water and add the soaked chana, mix well, making sure that the masala doesn’t stick to the pot. Add 2 1/2 cups of hot water and fresh coriander and mix everything well.

Press “Cancel” to turn off Sauté and close the lid. Seal the valve and select “Pressure Cook” on “High Pressure” for 30 minutes. Once done, press “Cancel” to turn off and release the pressure. Garnish with fresh coriander leaves.

Serve hot with rice or rotis.


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