Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for “Spiced Chickpeas”. (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish.This authentic Chana Masala Recipe can be made in an Instant pot or on the stove top. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
Notes
- Using fresh tomatoes tastes way better than canned.
- For something different, serve it atop a baked sweet potato.
- Serve over Basmati rice or with naan bread!
- Serve with pickled onions and raita.
Ingredients
- 1½ cups dried chickpeas - soaked in water 12-24 hours, or substitute 4-5 cups cooked or canned chickpeas
- 3 tablespoons ghee
- 2 bay leaves
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 2 large shallots - or one large onion
- 4 fat garlic cloves - rough chopped
- 1 serrano chili - finely diced
- 2 teaspoons fresh ginger - minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder - paprika
- 1 teaspoon dried fenugreek leaves
- ½ teaspoon ground turmeric
- 2 medium tomatoes - diced (and their juices) or 1 14-ounce can diced tomatoes, (although fresh tastes better here)
- 1½ teaspoons salt - to taste; use more if dry chickpeas, less if canned
- 2 cups water - if using dry soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
- 1 teaspoon honey - or sugar, if needed
Instructions
- Soak the dried chickpeas in a bowl with 6 cups water for 8-12 hours on the counter, or up to 24 hours in the fridge. Drain and rinse.
- Set the Instant pot to the Saute function.
- Heat the ghee and add whole bay leaves, cumin seeds, and fennel seeds stirring 2-3 minutes until fragrant and golden.
- Add the shallots (or onions) and saute until golden and fragrant, stirring often.
- Add the garlic, ginger and diced chili, saute 2-3 minutes.
- Add all of the spices: garam masala, ground cumin, coriander, chili powder, fenugreek, and turmeric.
- Give it a stir, then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
- Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas.
- Give it a good stir, scraping up any browned bits.
- Set Instant to High Pressure for 25 minutes.
- Naturally, release for 15 minutes then manually release.
- Taste and adjust salt.
- If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
- If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.