If you love chana masala, you will love this easy Instant Pot version double! It takes under 10 minutes to put together and makes weeknight dinner both delicious and a breeze.
I've been having so much fun using up my basic tomato onion sauce for all kinds of delicious dishes, and today I am bringing you one more easy dish using this magic sauce that can save you tons of time while making you look like a miracle worker in the kitchen. So here's a delicious and Instant Chana Masala that should take you no more than a couple of minutes to put together and 10 minutes, tops, to finish up.
Chana Masala needs no introduction -- it is one of the most popular north Indian dishes that's cooked by vegans and vegetarians and just about everyone else the world over. I've shared many versions of chana masala with you on the blog before, including this best chana masala recipe which is authentic and incredibly delicious. But you really can't beat this instant version for the convenience and it, too, tastes amazing.
You need just three ingredients, besides the basic tomato onion sauce, to pull this recipe together: canned chickpeas, mustard seeds, and a chana masala or chole masala spice mix. Sprinkle on some salt, cilantro if you wish, and you're all set.
Because you've already worked to develop great flavor with the basic sauce, you will have a very flavorful and delicious chana masala -- in fact, you might prefer it to your usual long-winded version.
I used dark chickpeas -- kala chana, as they're known in Hindi -- for this recipe, but it works equally well with regular garbanzo beans, boiled or canned. You will need two cans of the beans (and save the brine or aquafaba for something yummy, like this vegan brioche bread).
I hope you've enjoyed these recipes. I'll post links to others I've shared over the last week using the basic tomato onion sauce below, and I'll post more over coming weeks as I come up with new ideas. As a working mom, the sauce is a huge timesaver for me, and added bonus, it is very kid friendly. In our home, Jay will guzzle up anything I add it to. This chana masala is a huge favorite, especially paired up with a vegan naan.
If you try out this recipe or any other on the blog, be sure to let me know by posting a comment. Or take a photo and tag me @holycowvegan on Instagram. I'd love to see!
More recipes with the basic tomato onion sauce:
- Methi Malai Paneer Tofu
- Easy Aloo Palak
- 10-minute Dal
- Easy Aloo Matar
- Easy Vegan Chick'n Curry with Potatoes and Coconut Milk
- Sarson ka Saag, a Mustard Greens and Spinach Curry
Instant Chana Masala (with basic tomato onion sauce)
Ingredients
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 2 cups basic tomato onion sauce
- 2 14 oz cans chickpeas
- 1 tablespoon chana masala spice mix
- Salt to taste
- 1 tablespoon cilantro for garnish (optional)
Instructions
- Heat the oil. Add the mustard seeds and wait for them to sputter.
- Add the basic tomato onion sauce, chickpeas and chana masala spice mix. Bring to a boil and let the curry simmer a couple of minutes. Add salt.
- Turn off the heat, garnish with cilantro if using, and serve hot with naan, roti or rice.
Rajan
I don't like canned pea or Channa. U should suggest voil them and cook as detailed in your receipe.
Vaishali
Hi Rajan, if you'd like to soak dry chickpeas and cook them, that's awesome and always healthier, and you can just replace the canned chickpeas in this recipe with the same amount. This quick recipe is for those times when you don't have the indulgence of cooking beans from scratch.
Ruth Eisenbud
Hi Vaishali,
Thank you for the channa masala recipe. It looks like a recipe I could turn to when I need a quick fix of chickpeas. I opened a large can of chickpeas, but used a small portion, so I will use the remainder to make this recipe, However, I do not have a pre-mixed channa masala spice blend on hand... What spices should I use?
Ruth
Vaishali
Do you have garam masala? That would work as a substitute. Chana masala powder usually has similar spices, but more complexity from tart ingredients like mango powder and/or pomegranate powder, and a hint of bitterness from mint/fenugreek. If you use garam masala, try and adjust the tartness by using lime or lemon.