I am getting lot of requests for daily meal ideas which require minimal effort and clean up and at the same time are packed with nutrition. For this recipe I have used my new favorite kitchen gadget – The Instant Pot. I am even getting requests to do vegetarian Instant Pot recipes too . Instant Pot is an electric pressure cooker . I would say it’s more than a pressure cooker. It’s a multi cooker with great and impressive cooking options which just makes life easier . It’s convenient , will save you $$$ that you spend on outside food and you will eat more home-made and healthy stuff. Though this post is about the recipe to be cooked in an instant pot and not how to use or what are the advantages of the pot , I can’t stop praising it. For those who are already using it can tell you how amazing this pot is. And for those who don’t know about it please look up online for details.
Don’t have an instant pot then feel free to make this recipe in your traditional stovetop pressure cooker too.
What I love about chana masala in Instant Pot ?
Everything!!!! I love the fact that I don’t have to boil the beans first and then make the curry later . I love that you can just dump everything in one pot and a lovely meal is ready in minutes from scratch. I love that I need not be around stirring the curry . Instead use that time to do something else.
Chana masala , cholay or chickpeas curry whatever you want to call it makes a healthy wholesome option for lunch or dinner. Leftovers can be enjoyed the next day too. This recipe is vegan and gluten- free . For extra nutrition I have added lots of spinach to the curry. You may skip it. This is my 1st Instant Pot recipe on my blog and I promise to do many more in future.
Given below is a step by step pictorial tutorial followed by the recipe.
I want to try this recipe but totally forgot to soak the beans. Can I still make this chickpea curry with unsoaked beans ?
Yes you can . It will just take a bit longer. Here is what you do – Disregard the water called in the recipe for cooking the chickpea. After adding chickpea to the pot , pour water to cover chickpea plus 3 ” above the chickpea. High pressure MANUAL 35 minutes followed by NPR (Natural Pressure Release. ) It really takes only 5 minutes to soak chickpea so that the cooking time is cut into half. Soak and cook beans whenever possible.
Chana masala in a traditional stove top pressure cooker Follow instant pot steps from 1-10 Pressure cook on medium up to 5 whistles , then turn down the heat to low and let it cook for 10 minutes. Switch off the flame and let the cooker cool for 15-20 minutes before opening. After 15 minutes , carefully release any pressure left by gently pulling up the whistle and open the pressure cooker . Proceed with spinach as mentioned for instant pot. Taste test and adjust the spices if needed.
Show your love by pinning it. Hope you like this recipe Instant Pot chickpea curry spinach chana masala and do give it a try. I would love to hear from you. Love being here , don’t miss a single recipe- Subscribe now – it’s free and get every recipe in your inbox. Subscription box is on the home page and below every recipe post. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section . Are we friends yet . Let’s connect on- Facebook| Instagram | Pintrest | Twitter Happy cooking!Do share it with the world! Thanks for stopping by.
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