Chana Masala Recipe|How to make easiest vegan curry at home| garbanzo Chickpeas Masala

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

My version of chana masala does not require a lot of time. It’s made with green chilies, onion, garlic, fresh cilantro, a blend of spices, garbanzo beans or chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: instant pot and another pot with about less 15 minutes required.
This recipe starts with soaking the chana overnight for 6-7 hrs and boiling the chana in the instant pot for about 10-15 min with salt.
Next comes a paste of green chilis, ginger, garlic, and tomato blend them using the blender. Thick consistency is better for taste .
Most important step is the spices: the bulk of the flavor comes from coriander, chili powder, ground turmeric and garam masala. Chickpeas add plenty of fiber, texture, and protein, and puréed tomato along with the spices give the body richness in proteins and fiber sources.The result is a thick, stew-love curry that’s extremely flavorful, simple to make, not overly spicy, and the perfect hearty plant-based meal.
Enjoy this dish on its own, over rice, roti – my personal favorite – over roasted sweet potatoes and broccoli, salads I know, it sounds weird, but it’s SO excellent, and another way to acquire more plants into your diet.
If you try this dish, let us know what you think! Leave a comment, share it with your friends and family!Cheers, friends and happy cooking.

Music by Mark Generous – No Sugar Added –

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