Chana Masala - The Washington Post |

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Chana masala is an iconic Indian dish of spiced, saucy chickpeas, and this Instant Pot recipe from blogger and cookbook author Archana Mundhe puts a restaurant-quality meal within reach with relatively little effort.

The chana masala spice blend is what really seals the deal. We’re including a recipe for the blend, and once that’s made, the dish comes together in a cinch. You’ll have enough of the blend for 8 batches.

This recipe can also be made on the stovetop, with dried or canned chickpeas, though we found the Instant Pot version had a bit more depth of flavor. See the VARIATION below.

Active time: 30 mins; Total time: 1 hour, 15 mins

Make Ahead: The dried chickpeas must be soaked for 4 to 10 hours.

Storage Notes: Leftovers can be refrigerated for up to 4 days. Reheat in the microwave or on the stovetop. The spice blend can be stored in an airtight container in a cool, dark spot for several months.

Where to Buy: If you don’t want to make it, chana masala spice blends, such as MDH brand, can be found online and at Indian and some international markets.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 4 cups

Make the chana masala spice blend: In a large, dry skillet over low heat, toast the chiles, coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods and cinnamon stick, stirring or shaking frequently, until fragrant, 3 to 5 minutes. The peppers should slightly darken and become more pliable. Keep an eye on everything to keep the spices from scorching. Transfer the spices to a plate or bowl and let cool.

Add the toasted spices to a coffee or spice grinder and grind into a fine powder. Transfer to a container, stir in the amchur powder and turmeric to combine and store, sealed, away from heat or light until needed. The yield is about 1/2 cup.

Make the chana masala: In a medium bowl, combine the dried chickpeas and 2 cups of water and let soak for at least 4 hours and up to overnight (10 hours). After soaking, drain the chickpeas.

Set your 6-quart multicooker to SAUTE (high) and melt the ghee. Once it starts to ripple, add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and saute until aromatic, about 1 minute, stirring constantly. Add the remaining 1 1/2 cups of water, nudging loose any browned bits from the bottom of the pot. Stir in the soaked chickpeas, salt and tea, if using. Press CANCEL to turn off the heat.

Cover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 35 minutes. Allow the pressure to release naturally for 10 to 20 minutes, then do a quick release to release any remaining pressure. Check the beans; they should be soft and cooked through, but if they’re still a bit crunchy, bring the machine back to pressure and cook for an additional 2 to 3 minutes. Remove the tea bag or mesh strainer.

Return the multicooker to SAUTE (high) and stir in the tomatoes with their juices and chana masala spice blend. Cook, stirring occasionally, until the tomatoes are softened and start to dissolve into the curry, 5 to 7 minutes. Taste, and season with more salt, as needed. Press CANCEL to turn off the heat. Ladle into bowls, sprinkle with the cilantro, if using, and serve warm, ideally with rice and paratha or naan.

VARIATION: To make this recipe on the stovetop, pick up the recipe at the point at which you saute the onions in the ghee, but do this in a Dutch oven or large skillet set over medium-high heat. Then saute the garlic and ginger, add the tomatoes and their juices and cook for 5 minutes, stirring a few times until the tomatoes are softened.

Add the chana masala spice blend and stir well. Stir in 3 cups of cooked chickpeas (from 1 cup dried chickpeas; see related recipe) or two 15-ounce cans of chickpeas, rinsed and drained, and more salt to taste, if desired. Add 1/4 cup of water, or more or less to bring the curry to your desired consistency. Simmer for 5 minutes and garnish with the cilantro, if using.

Adapted from recipes from Archana Mundhe on her Ministry of Curry blog, as well as her book, “The Essential Indian Instant Pot Cookbook” (Ten Speed Press, 2018).

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