Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:Given Below Cuisine:Indian
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 foolproof.
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! 🙂
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.
I have given detailed recipe with dry chickpeas, soaked chickpeas and canned chickpeas as well. To conclude, this is a Vegan, protein, iron, fibre enriched, easy to make and crowd- pleasing recipe. Happy Cooking ! 🙂
Hope you have seen my previous Instant Pot recipes here Electric Pressure Cooker Recipes
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
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
- 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
- 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
- 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: 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.
- You can use black chickpeas / kala chana for the same recipe.
- Transfer this curry / stew into an air-tight container and store it in fridge for up to 10 days.
- I have given detailed recipe with dry chickpeas, soaked chickpeas and canned chickpeas as well.
- Alternate method with soaked chickpeas/beans: 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.
- Best substitute for chana masala powder is garam masala powder.
- Plant Based / WFPB option: Just avoid the oil, instead you can use veggie broth/water.
- If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly.
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 on ‘AMAZON’ to ‘SHOP’:
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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 / cooked)
- 1 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) (optional)
- 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
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.Â
- 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
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. 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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