Instant Pot Chole Masala Recipes

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INSTANT POT CHOLE MASALA RECIPE BY TASTY



Instant Pot Chole Masala Recipe by Tasty image

Here's what you need: chickpeas, mustard, bay leaves, ground green cardamoms, large cadamom pod, cinnamon stick, large onion, ginger garlic paste, tomatoes, chana masala powder, salt, turmeric powder, red chili powder, coriander powder, fresh cilantro leaves, ghee, garam masala, water

Provided by Aayushi Manish

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

1 cup chickpeas, soaked in water overnight
4 tablespoons mustard, vegetable oil
2 bay leaves
3 ground green cardamoms
1 large cadamom pod
1 cinnamon stick
1 large onion, finely chopped
1 tablespoon ginger garlic paste
2 tomatoes, finely chopped
1 tablespoon chana masala powder
salt, to taste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon coriander powder
1 handful fresh cilantro leaves
1 teaspoon ghee
1 teaspoon garam masala
3 cups water

Steps:

  • Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
  • Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
  • Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
  • Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
  • Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
  • After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
  • Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
  • Serve alongside rotis or rice.

Nutrition Facts : Calories 134 calories, Carbohydrate 20 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, Sugar 5 grams

INSTANT POT® CHANA MASALA



Instant Pot® Chana Masala image

Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 5

Number Of Ingredients 22

1 cup brown basmati rice
2 teaspoons cumin seeds
1 teaspoon amchur (dried mango powder)
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dried chickpeas
2 cups water
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 green Thai chile, minced
3 Roma tomatoes, diced
2 tablespoons tomato paste
1 ¼ cups water
½ cup cilantro, chopped

Steps:

  • Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
  • Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
  • Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
  • Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
  • Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
  • Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
  • Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

Nutrition Facts : Calories 228 calories, Carbohydrate 41.8 g, Fat 5.4 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 28.9 mg, Sugar 5.5 g

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