Chana Masala (the BEST!)

Chana Masala 

Today I have to share my absolute favorite Instant Pot recipe. This is my GoTomeal on weekdays. I grew up in Hong Kong and we always went to Jo Jo Mess Club in Wan Chai for the best Indian meals. Just stepping into the building and the smell of garlic, ginger and garam massale made me so HAPPY! Sundays there were the BEST. Since then I have been trying to recreate some of the dishes, and have tried countless curries, versions of Naan bread - and this is the real deal.

I cannot take credit for this awesome recipe, but my favorite blogger Nisha can. You really need to follow her on Instagram, and apply for her newsletter if you like vegan/vegetarian food. I have tried so many different dishes and they are all amazing.

You can find the Instant Pot version here I know most of my friends in the Netherlands do not have an Instant Pot, so I shared the regular stove-pot version below. Try it, you will LOVE it!

INGREDIENTS

• 2 (15-ounce / 440g) cans chickpeas, rinsed and drained; or 12 ounces (1½ cups / 340g) dried chickpeas, soaked and cooked
• 2 tablespoons coconut oil, or neutral cooking oil
• 2 teaspoons black mustard seeds*
• 1½ teaspoons cumin seeds**
• 2 medium yellow onions, finely diced
• 6 garlic cloves, minced
• 1½ tablespoons freshly grated or minced ginger (optional)
• 1 serrano pepper, minced, seeds and membranes removed (optional)
• 3 bay leaves
• Ground Spices
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 - 1 teaspoon Indian red chili powder
• 1 tablespoon garam masala
• 1/2 teaspoon black pepper
• 1 (14.5-ounce / 410g) can diced tomatoes
• 1 (14.5-ounce / 410g) can crushed tomatoes
• 1½ teaspoons kosher salt
• ½ cup (120 mL) water, more or less as needed
• 2-3 teaspoons coconut sugar or cane sugar, as needed to balance the heat
• 1 tablespoon fresh lemon juice

For serving: Basmati rice and/or Indian flatbread

INSTRUCTIONS

If using dried chickpeas, see the Notes below.

Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic.

Add the oil, and once it’s melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 6-8 minutes.

Add the garlic and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning. If using ginger and serrano pepper, add with the garlic.

Add the bay leaves and Ground Spices, and stir into the onions for 30 seconds. Add the chickpeas and stir them around to coat in the spices. Cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.

Add the canned tomatoes, salt, and water. You’re looking for the texture of a thick stew (it should not be soupy). Bring to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer for 20-25 minutes, stirring occasionally and adding water as needed if it appears too thick. The texture should get thicker and the liquid should mostly evaporate.

Taste for seasonings and adjust accordingly, adding more salt as needed, or a bit of coconut sugar to balance the heat. Stir in lemon juice, and serve with rice. Leftovers stay good in an airtight container for up to 5 days; freeze for longer.