Instant Pot asian chana masala recipe guide inspired
Instant Pot asian chana masala that will warm you to the bones and allow you to cook the entire dish all in the Instant Pot
An asian chana masala recipe guide inspired that will warm you to the bones and allow you to cook the entire dish all in the Instant Pot. This recipe is a excllent healthy and satisfying and easy to put together with things you probably already have in the cupboard! There’s nothing quite like a recipe that comes together like that. viral media blog recipe
Ingredients
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2 cans chickpeas, drained & rinsed |
1 1/2 cups water |
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3 tbsp olive oil |
1/2 tsp turmeric |
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1 cup chopped onion |
1 tsp coriander powder |
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1 tbsp minced garlic |
1 tbsp chana masala seasoning |
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1/2 tbsp ginger, pureed or grated |
2 cups baby spinach |
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1 bay leaf |
salt & pepper to taste |
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2 cups tomato puree |
Cilantro, optional garnish |
Method
viral media blog asian chana masala recipe guide inspired With the Instant Pot on saute mode, let it heat up for a few minutes before adding your olive oil, and onions. Cook until translucent. Next add the ginger, garlic and bay leaf and cook for 30- 35seconds. Add in turmeric, coriander and asian chana masala seasoning along with a splash of water to keep from burning. Add in tomato puree, chickpeas and water and mix well. Lid the Instant Pot and set to manual high pressure for 15-18 minutes. Set the steam valve to "seal". When the timer goes off, do not move the seal vale, instead let it sit for about another 15 minutes for a natural release of pressure. This process is finished when the indicator button drops down. Then, open the seal valve to release any additional pressure before removing the lid. Remove the lid, and remove the bay leaf. Add in spinach and salt & pepper and saute again for about 3 minutes to thicken up the sauce. Turn off the Instant Pot, and serve alongside basmati rice or on it's own. Enjoy
Instant Pot asian chana masala recipe guide inspired
