Instant Pot Chana Masala
By America's Test KitchenPublished on July 20, 2022
Time
1¼ hours, plus 8 hours brining
Yield
Serves 4
Ingredients
1½ tablespoons table salt for brining8 ounces (1¼ cups) dried chickpeas, picked over and rinsed1 small red onion, three-quarters chopped coarse, one-quarter chopped fine10 sprigs fresh cilantro, stems and leaves separated, stems cut into 1-inch lengths1 (1½-inch) piece ginger, peeled and chopped coarse2 garlic cloves, chopped coarse2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided1 (14.5-ounce) can whole peeled tomatoes 3 tablespoons canola oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon table salt ½ teaspoon ground turmeric ½ teaspoon fennel seeds 1½ teaspoons garam masala
Before You Begin
Serve with rice, naan, and/or lime wedges.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process coarsely chopped onion, cilantro stems, ginger, garlic, and half of serranos in food processor until finely chopped, scraping down sides of bowl as necessary, about 20 seconds; transfer to bowl. Process tomatoes and their juice in now-empty processor until smooth, about 30 seconds.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion mixture and cook until softened and lightly browned, 3 to 5 minutes. Add paprika, cumin, salt, turmeric, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 3 cups water, chickpeas, and processed tomatoes.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir garam masala into chickpea mixture and continue to cook, using highest sauté function, until sauce is thickened, 8 to 12 minutes. Season chickpea mixture with salt to taste. Transfer to wide, shallow serving bowl. Sprinkle with finely chopped onion, remaining serranos, and cilantro leaves. Serve.
Time
1¼ hours, plus 8 hours briningYield
Serves 4Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried chickpeas, picked over and rinsed
1 small red onion, three-quarters chopped coarse, one-quarter chopped fine
10 sprigs fresh cilantro, stems and leaves separated, stems cut into 1-inch lengths
1 (1½-inch) piece ginger, peeled and chopped coarse
2 garlic cloves, chopped coarse
2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided
1 (14.5-ounce) can whole peeled tomatoes
3 tablespoons canola oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon ground turmeric
½ teaspoon fennel seeds
1½ teaspoons garam masala
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried chickpeas, picked over and rinsed
1 small red onion, three-quarters chopped coarse, one-quarter chopped fine
10 sprigs fresh cilantro, stems and leaves separated, stems cut into 1-inch lengths
1 (1½-inch) piece ginger, peeled and chopped coarse
2 garlic cloves, chopped coarse
2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided
1 (14.5-ounce) can whole peeled tomatoes
3 tablespoons canola oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon ground turmeric
½ teaspoon fennel seeds
1½ teaspoons garam masala
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried chickpeas, picked over and rinsed
1 small red onion, three-quarters chopped coarse, one-quarter chopped fine
10 sprigs fresh cilantro, stems and leaves separated, stems cut into 1-inch lengths
1 (1½-inch) piece ginger, peeled and chopped coarse
2 garlic cloves, chopped coarse
2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided
1 (14.5-ounce) can whole peeled tomatoes
3 tablespoons canola oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon ground turmeric
½ teaspoon fennel seeds
1½ teaspoons garam masala
Why This Recipe Works
We started by using the food processor to finely chop the aromatics that formed the base of our dish. A combination of water and processed whole canned tomatoes provided enough liquid to cook the chickpeas, and after 20 minutes under pressure they were perfectly tender. As an added benefit, the starches released by the chickpeas while cooking added body and savory depth to the dish. Using stronger foundational spices such as cumin, turmeric, and fennel seeds at the beginning of cooking ensured that they permeated the dish while cooking, and reserving the sweet, delicate garam masala until near the end preserved its aroma. A generous garnish of chopped onion, sliced chile, and cilantro added so much vibrancy, texture, and freshness that you'd never guess that most of the ingredients in the recipe were from the pantry.
Before You Begin
Serve with rice, naan, and/or lime wedges.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process coarsely chopped onion, cilantro stems, ginger, garlic, and half of serranos in food processor until finely chopped, scraping down sides of bowl as necessary, about 20 seconds; transfer to bowl. Process tomatoes and their juice in now-empty processor until smooth, about 30 seconds.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion mixture and cook until softened and lightly browned, 3 to 5 minutes. Add paprika, cumin, salt, turmeric, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 3 cups water, chickpeas, and processed tomatoes.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir garam masala into chickpea mixture and continue to cook, using highest sauté function, until sauce is thickened, 8 to 12 minutes. Season chickpea mixture with salt to taste. Transfer to wide, shallow serving bowl. Sprinkle with finely chopped onion, remaining serranos, and cilantro leaves. Serve.
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