Easy Indian chickpea tomato curry (Vegan chana masala)

Easy Indian chickpea tomato curry (Vegan chana masala)

Do you love Indian food? Do you love Chana Masala served at your favorite Indian restaurant? You can make it easily at home using this Chickpea curry recipe. With only pantry ingredients, make this delicious gluten-free curry for your weeknight dinner.

Course Main Course, Side Dish

Cuisine Indian

Keyword Indian chickpea curry, Instant pot chana masala, Vegan chana masala

Prep Time 10

Cook Time 30

Servings

Calories 304kcal

Author Sravanthi Chanda

Equipment

Instant Pot

Ingredients

3 cups chickpeas cooked ( Or 1 cup dried )
½ cup onions chopped
1 cup tomato puree
1 cup water
2 bay leaves
½ teaspoon cumin seeds
½ teaspoon garam masala powder
½ teaspoon Red chili powder Kashmiri red chili will be good
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sugar
¼ teaspoon turmeric powder
½ tsp ginger paste
½ teaspoon garlic paste
2 tablespoon oil
1 ¼ teaspoon salt Adjust according to your taste
Coriander leaves for garnishing

Instructions

Cooking chickpeas using an Instant pot

Add soaked and rinsed chickpeas to the Instant pot inner pot.
Add water and close the Instant pot with its lid.
Seal the vent, select manual or pressure cook mode, and cook for 10 minutes on HIGH pressure.
Once the instant pot finishes cooking, strain the chickpeas and keep them aside.

Making Chana Masala curry

Heat a heavy-bottomed pan or cooking pot.
Once it is hot, add oil, bay leaf, cumin seeds, and fresh ginger paste.
Once cumin seeds start spluttering, add chopped onion and sauté them for 3 to 4 minutes.
Add tomato purée and cook it on a medium flame for 4 to 5 minutes.
Add spice powders to this cooked tomato mixture and mix it well.
Cook it for a couple of more minutes. By now, the oil will be oozing out from the tomato mixture.
Add cooked chickpeas and stir it, so the tomato mixture is coated well with the chickpeas.
It's time to add the water to this chickpeas tomato curry. I have used water reserved from cooked chickpeas here. It will make the curry creamy.
Mix it well and simmer the chickpea curry over medium heat for about 8 to 10 minutes.
The more you simmer, the more flavor the curry will be. Give a good stir in between so that the curry will not burn.
Garnish the curry with chopped coriander leaves. And the delicious Indian chickpea masala curry is ready to serve with basmati rice and naan bread.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition