Instant Pot Chana Masala (No Soaking Needed)

By Sprig Originals ✓ · cooked up in Sprig

Dried chickpeas go straight into the pot with onion, tomato and warm spices, and come out tender and saucy in one pressure cycle — no overnight soak, no simmering all afternoon. A quick sauté of the onions and spices at the start is the only extra step, and it's what gives this weeknight curry its deep, restaurant-style flavour. Serve with rice, naan or warm flatbread.

Ingredients

• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 1/2 cups dried chickpeas, rinsed and picked over
• 1 14.5 oz can diced tomatoes, with juice
• 3 cups water
• 2 tsp salt

Instructions

1. Set the Instant Pot to Sauté (normal). Add the oil and the chopped onion and cook, stirring now and then, for 6 to 7 minutes, until the onion is soft and the edges are golden.
2. Add the garlic, ginger, garam masala and turmeric. Stir constantly for 45 seconds, just until fragrant, then press Cancel so the spices don't scorch.
3. Pour in the diced tomatoes with their juice and scrape the bottom of the pot clean with a wooden spoon — no browned bits should be stuck on, or the pot may signal Burn. Stir in the dried chickpeas, water and salt.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. It will take about 12 minutes to come up to pressure.
5. When the cycle ends, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release any remaining steam. Open the lid away from your face.
6. Mash about a cup of the chickpeas against the side of the pot with the back of a spoon and stir well — this thickens the sauce in a couple of minutes. Let it sit uncovered for 5 minutes, taste for salt, and serve.

Chef's tips

Nutrition (per serving, estimated)

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