Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:Given Below Cuisine:Indian
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It is my greatest delight to present to you my first North Indian dish. This recipe is very quick & easy, both on stove-top and Instant Pot. I am quite confident doing this on the stove top (in fact, I can probably do it with my eyes closed), however I have tried it on the Instant Pot six or seven times. Now I am confident that it is entirely fool proof.
It is also very favourable and delicious to serve to any guests. You can keep it in the fridge for up until a week, with a bonus of no thawing needed! 🙂 But, just take out and reheat before serving.
I used to feed my kids (at the age of under seven), this curry/stew on bread toast. I’m sure many of you can relate this, like having baked beans on toasted bread, this is just the same but minus the sugar.
Please try it, I know you will love this healthy version.
Table of Contents:
- Main difference between Stove Top & Instant Pot Methods:
- Possible alterations for the recipe, ‘Chana Masala / Vegan Chickpea Stew’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Chana Masala / Vegan Chickpea Stew’:
- Prep work with Dry Garbanzo Beans / Chickpeas:
- Instant Pot Method Chana Masala Curry:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Main difference between Stove Top & Instant Pot Methods:
Nonetheless, on the stove top you need to boil the chickpeas separately and then make the actual curry, while in the Instant Pot everything is in the same pot which saves time and a lot of washing up! 🙂
One more is the delay timer facility in Instant Pot Electric Pressure Cooker. After dumping in all the ingredients in the pot, you can set time for later, when it auto starts, cooks and keeps the dish in warm mode.
Hope you would see my other Instant Pot recipes⇒ Electric Pressure Cooker / Instant Pot Recipes Collection
Possible alterations for the recipe, ‘Chana Masala Curry / Vegan Chickpea Stew’:
Using Black Chickpeas: Same recipe works perfectly even with black chickpeas / kala chana.
To replace chana masala powder: Best substitute for chana masala powder is garam masala powder.
If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly until no lumps are there.
To make tomato puree: I have just cut fresh tomatoes into chunks. Transferred into a blender, blended into fine puree.
Using Tinned / Canned Tomato: Canned tomato puree or canned tomato chunks can also be used in this recipe.
Whole Food Plant Based option: Just avoid the oil, instead you can use veggie broth / water.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry Recipes collection⇒ Curry / Koora / Stir Fry
Dal / Lenti stew recipes here⇒ Dal / Pappu / Lentil Stew
Daily meal platters collection⇒ Bhojanam / Thali / Meal Platter
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
Related Posts:
- Chickpea Burger Patties (Air Fryer, Stove top)
- Chickpea Fritters / Chana Pakoda (Air Fryer, Stove top)
- Chana / Chickpea Sprouts & Basil Sandwich
- Chana-Aloo Chat / Chickpeas-Potato Salad
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Ingredients:
- Garbanzo Beans / Chickpeas / Chana – 1 cup (dry / boiled)
- Chopped Onion – 1 (large size)
- Tomato Puree – ¾ cup
- Chana Masala Powder – 2 teaspoons
- Salt – as per taste
- Sugar – 1 teaspoon
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Ginger (chopped) – 1 teaspoon
- Garlic (chopped) – 1 teaspoon (optional)
- Fresh Coriander Leaves – 1 tablespoon (chopped)
- Cooking Oil – 3 tablespoons
- Water – for soaking, cooking
Special Ingredients:
- Chana Masala Powder
- Tomato Puree
Step wise pics Procedure for ‘Chana Masala / Vegan Chickpea Stew‘:
Prep work with Dry Garbanzo Beans / Chickpeas:
- Take the dry beans / chickpeas, into a wide vessel, wash them couple of times with running water.
- Pour 3 cups of water, set aside on kitchen platform, let them soak for 5-6 hrs.
Stove Top Method Chana Masala Curry:
WITH SOAKED CHICKPEAS:(time 20 mins)
- Take the chickpeas along with the soaked water, add 2 more cups of water, 2 teaspoons of salt into a pressure cooker, cook on high flame for 5-6 whistles.
- Then continue with recipe below.
- WITH CANNED CHICKPEAS / BEANS(time:10mins) Skip the above step and continue the recipe below.
Instant Pot Method Chickpeas Masala Curry:
- WITH SOAKED CHICKPEAS:(time:35 mins)
- WITH CANNED CHICKPEAS(time:10mins)
- Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 5 mins.Done!!
Tips:
- With Stove-top pressure cooker Method: Follow the entire recipe just like Instant-Pot method given above, but let it cook for 5 to 6 whistles on high flame.
- Adjust the salt & spice as per your taste.
- I have given detailed recipe with dry chickpeas, soaked chickpeas and canned chickpeas as well.
- Alternate method with soaked chickpeas/beans: For Instant Pot Method, instead of bean / chili mode, set the mode to PRESSURE COOK under HIGH pressure for 12 mins.
- You can use the cooked beans/chickpeas water, while making the curry/stew.
- Storage: Transfer this curry / stew into an air-tight container and store it in fridge for up to 10 days. You need not thaw, just reheat before serving.
Result:
- The, Chana Masala / Vegan Chickpea Stew, turned out creamy even without any addition of cream of any form.
- This is a Vegan, protein, iron, fibre enriched, easy to make and crowd- pleasing recipe.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Chana Masala / Chickpea Vegan Stew (Stove-Top, Instant Pot Methods)
Equipment
- Frying pan; Stove-top pressure cooker; Blender/Mixie (for stove-top method)
- Instant Pot or Electric Pressure Cooker
Ingredients
- 1 cup Garbanzo Beans / Chickpeas / Chana (dry / boiled)
- 1 count Onion (large size) (finely chopped)
- ¾ cup Tomato Puree
- 2 teaspoon Chana Masala Powder
- as per taste Salt
- 1 teaspoon Sugar
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Ginger (chopped)
- 1 teaspoon Garlic (chopped)
- 1 tbsp Fresh Coriander Leaves (chopped)
- 3 tbsp Cooking Oil
- as required Water (for soaking, cooking)
Instructions
Prep work with Dry Garbanzo Beans / Chickpeas:
- Take the beans / chickpeas, into a wide vessel, wash them couple of times with running water. Pour 3 cups of water, set aside on kitchen platform, let them soak for 6 to 7 hrs.
STOVE TOP METHOD CHANA MASALA CURRY
With soaked chickpeas(time: 20 mins)
- Take the chickpeas along with the soaked water, add 2 more cups of water, 2 teaspoons of salt into a pressure cooker, cook on high flame for 5-6 whistles. Then continue with recipe below.
With canned chickpeas(time:10 mins)
- Skip the above step and continue the recipe below.
- Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
- Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic.
- Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar and salt.
- Mix everything gently, leave it for 3-4 mins, until oil separates.
- Add ¼ to ½ cup of water and ¾ of the cooked chickpeas / chana. Make puree of the rest of the chickpeas and add it too.
- Gently mix up everything, and leave on flame, for about 3-5 mins on medium / until it thickens.
- Switch the flame off, transfer to serving bowl, garnish with chopped fresh coriander. Done!!
INSTANT POT METHOD CHICKPEAS MASALA CURRY:
With Soaked Chickpeas:(time:35 mins)
- Switch the INSTANT POT on, set to SAUTE mode, on high pressure, add oil, finely chopped onion,ginger, garlic or ginger-garlic paste.
- Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar & salt. Mix & cook until oil separates.
- Now, add all of the soaked chickpeas / chana. Pour 1 to 1½ cups of water (up to a level all the beans are sunk). Give a mix, close the lid & valve, set to BEAN / CHILI mode under high pressure. (takes 30 mins)
- Release the pressure naturally (NPR) or manually (QPR). Either is fine. Using a ladle, mash up partly, then mix up everything thoroughly. Garnish with chipped coriander leaves & onions. Done!!
With Canned Chickpeas(time:10mins)
- Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 5 mins.Done!!
Notes
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Best chana masala recipe I’ve tried! I used the stovetop method even though I have an instant pot. It was quick without. Highly recommend this recipe if you like chana masala or Indian curries!
Hi there!🙂 Thank you so much for your excellent feedback! 🙂 That’s so nice of you to let me know and share the pic too…🙏
If using canned chickpeas, should we use twice the amount as dried ones (since they have already absorbed the water)?
Hi Diana, Thanks for stopping by. Yes, that’s right. I should have mentioned that. Shall Update now. Sorry for the delay in my reply. Let me know how you liked it too! 😄
My fiancé said this was one of the best meals I’ve ever cooked. Wish I could give you a rating, would definitely rate this recipe 5 out of 5 stars! Thank you!! ❤️
Hi Ellen! 🙂 Thats a fab feedback! Thank you so much for trying my recipe and letting me know! Very nice of you. 🙏 Can you mention, if you have made it using Instant Pot or stove top method?
Instant Pot
Hi Ellen, Thanks much for confirming!
I made this the other day and it was a hit, even with my teens! Very tasty recipe, and easy to prepare as well !
Thank you so much for trying your excellent feedback! 🙂 Happy to know that your teens loved it too!
I threw this together late this morning to have this afternoon using my IP. I didn’t use oil and I didn’t have chana masala so I used some garam masala (approx 1 tsp), a couple of shakes of coriander powder, cardamom, cinnamon, ground cloves, a quarter tsp of chili paste, and probably a tsp of cumin. I also added fresh parsley and cilantro. It was DELICIOUS!! And so easy! Once it was done in the IP, I threw in tons of spinach and broccoli florets. Seriously amazing. Can’t wait to make again! Btw, my tummy doesn’t do well with onions or garlic so I didn’t use them but I did use some garlic powder and onion powder.
Hi Lisa, Most welcome! 🙂 Great to see that you enjoyed the recipe! 🙂 Thank you so much for trying my recipe and for such detailed feedback! 🙏
Fantastic tasting recipe. Made a couple of changes. I only used one tablespoon of vegetable oil instead of three. Used 2.5 cups of dried garbanzo that I quick cooked and soaked for five hours. For spice I used garam masala. My way serves 10. It’s so good it’s addicting.
Hi H.C, Thank you so much for trying my recipe and letting me know such excellent feedback along with the variations! 🙂 Thats so nice of you. Could you pls confirm if you have used Stove Top method or Instant Pot method?
So sorry, I just saw this a little over a year later. I use the Instant Pot. I also now use three cups of dried beans which gives me twelve servings. We also enjoy putting it over Healthy Noodles that we purchase at Costco. Today, I used two cans of Contadina tomato sauce as I forgot to purchase Puree. I like it better and it came out thicker. Cooked in the IP for 30 on high then NR at 30 mins. PERFECT!
Hey there… never mind, thank you for responding anyhow. Oh ya…over noodles, thats a new idea to me. Let me try it too. 🙂 And I didn’t know tomato sauce would also work here. Nice ideas!!
This recipe is simply amazing! I tried the instant pot recipe and finally got my kids to try chickpeas! Thank you so much for sharing!
Hi Valerie, Thats an excellent feedback.. happy to hear that the kids enjoyed my recipe. Thanks for letting me know! 🙂
I have tried instantpot version of your recipe. I haved used 4 times your measurements. The recipe was awesome and well appreciated by my family.
Hi Kumar, Thank you so much for trying and sharing your feedback. 🙂