Instant Pot Kala Chana - Punjabi Kala Chana Recipe

Instant Pot Kala Chana - Punjabi Kala Chana Recipe

Instant pot kala chana recipe. Kala chana or brown chickpeas cooked in delicious onion and tomato gravy Is Punjabi style Indian curry. Vegan and gluten-free

4 from 2 votes

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Course: curry

Cuisine: Indian, indian cuisine, punjabi

Keyword: chana, Chickpeas

Prep Time: 10

Cook Time: 20

Soaking time: 6

Total Time: 8

Servings:

Calories: 133kcal

Author: Rekha Kakkar

Ingredients

250 g chickpeas 1cup
2 tablespoon Oil
100 grams onion paste ¼th cup
150 grams tomato fresh
50 g tomato puree pack
1 tablespoon tomato paste
1 Tsp Ginger garlic paste
1 bay leaves
.5 tsp Salt to taste
1 teaspoon Red chilli powder
1 Tsp coriander powder
½ teaspoon turmeric powder
10 leaves Cilantro/coriander garnish
2 green chilli
¼ teaspoon garam masala powder (optional)

Instructions

Wash kala chana and soak for 6-7 hours or overnight. Discard the water and drain it.
Start the instant pot in sauté mode.
Add oil and heat. Add ginger garlic paste, chopped green chilli and cook for a minute while stirring it.
After one minute add onion paste. Sauté for 3-4 minutes on medium level (adjust the heat from + or _ indicator on panel. and Now add bay leaf.
Add salt, red chilli powder, turmeric powder. Mix and sauté for 2 minutes.
Add fresh tomato puree and packed tomato puree to the Instant pot. Cook for 3-4 minutes.
Add kala chana and 2 cups of water to the instant pot.
Cover the instant pot with lid and bring the valve to the sealing position.
Change the instant pot setting to pressure cooking mode on high pressure and pressure cook it for 20 minutes.
After the instant pot mode finishes you will hear a beep. You can either quick release the steam or allow the pressure to escape naturally.
After that open the instant pot garnish with cilantro/coriander leaves. Your instant pot Kala Chana curry is ready to be serve.

Video

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