Instant Pot Kala Chana
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup kala chana (also known as black chickpeas, soaked in water for 4 hours)
- 1 tablespoon oil (use oil of choice)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafetida (also known as hing)
- 1 medium red onion (150 grams, finely chopped)
- 1 green chili (chopped, adjust to taste)
- 2 teaspoons ginger garlic paste
- 3 large tomatoes (330 grams, pureed)
- 1.5 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon garam masala (divided)
- 1/4 teaspoon red chili powder (or to taste)
- 1 teaspoon salt (or to taste)
- 3/4 cup paneer cubes (optional)
- 2 cups water
- juice of half lemon
- cilantro (to garnish)
Method
- Soak chickpeas in 3 cups water for 4 hours. Once 4 hours are up, drain the water, rinse the black chickpeas and set it aside.
- Press the saute button on the instant pot. Once it displays hot, add the oil. Then add the cumin seeds and asafetida (hing).
- Once the cumin seeds splutter, add the onion and the green chili. Cook for 3 minutes until softened.
- Then add the ginger-garlic paste and cook for another minute.
- Add the tomato puree. Cover the pot with a glass lid and cook for 2 minutes.Β Then add the coriander powder, turmeric powder, 1/2 teaspoon garam masala, red chili powder, salt and cook the masala for another 2 minutes.
- Add in the paneer cubes (if using) and drained black chickpeas. Toss the chickpeas and paneer with the masala.
- Add 2 cups of water and stir (fresh water, don't use the one in which you had soaked the chickpeas).
- Close the pot with its lids and press the bean/chili mode. Adjust the time to 38 minutes at high pressure (the default timer for bean/chili mode is 30 minutes so you have to adjust the time). The pressure valve should be in the sealing position.
- Let the pressure release naturally. Open the pot, add in the remaining 1/4 teaspoon of garam masala and squeeze in some fresh lemon juice.
- Serve kala chana curry with rice or roti!