Chana Masala / Vegan Chickpea Stew (Instant Pot, Stove top)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins  CookTime:Given Below  Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

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:

Click to Expand / Collapse

1. Main difference between Stove Top & Instant Pot Methods:
2. Possible alterations for the recipe, ‘Chana Masala Curry / Vegan Chickpea Stew’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Chana Masala Curry / Vegan Chickpea Stew’:
5. Prep work with Dry Garbanzo Beans / Chickpeas:
6. Stove Top Method Chana Masala Curry:
   1. WITH SOAKED CHICKPEAS (time 20 mins)
7. Instant Pot Method Chickpeas Masala Curry:
   1. WITH SOAKED CHICKPEAS (time:35 mins)
   2. WITH CANNED CHICKPEAS (time:10mins)
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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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⇒  Dal / Pappu / Lentil Stew

Daily meal platters collection⇒  Bhojanam / Thali / Meal Platter

Instant Pot recipes collection⇒   Electric Pressure Cooker / Instant Pot Recipes

Related Posts:

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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 – as required (for soaking, cooking)

Special Ingredients:

• Chana Masala Powder 
• Tomato Puree

Step wise pics Procedure for ‘Chana Masala Curry / 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.

Put a frying pan on stove top under medium flame, add oil, chopped onion pieces, 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 & salt. Mix & cook 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 (fresh/paste).

Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar & salt. Mix & sauté 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 chopped coriander & 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!!

Tips & Storage:

• 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.

Recipe Card & Print:

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