Coconut Chana Masala – Instant Pot Chole Coconut Curry

Shilpa

This easy Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe is delicious and a nutritional powerhouse you’ll love to eat.

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Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian

2 tbsp coconut oil or ghee (clarified butter)
1 tsp cumin seeds (jeera)
1 onion, finely chopped (1 cup finely chopped)
1 tsp ginger garlic paste
1 tsp red chili powder (cayenne pepper)
1 tsp ground coriander (dhaniya powder)
1/2 tsp ground turmeric (haldi powder)
1/2 tsp ground cumin (jeera powder)
1 and 3/4 tsp salt
2 tomatoes, medium sized (1 and 1/2 cups pureed)
1 cup dried whole chickpeas rinsed and soaked overnight in 3 cups water (kabuli channa/ garbanzo beans)
1 and 1/4 cups water
1/4 cup coconut milk
1 tsp tamarind concentrate
1 tsp chaat masala
1 tsp garam masala
2 tbsp dried fenugreek leaves (kasoori methi)
2 tbsp fresh cilantro finely chopped (dhainya ke patte)
1 Serrano pepper slit lengthwise into two halves (green chili pepper) (optional)

Prep

Rinse and soak the chickpea overnight/ for 8 hours in 3 cups water and discard the water before cooking.

Cook

Select sauté on the instant pot and add coconut oil or ghee to the pot.
When the ghee is hot, add in cumin seeds. When the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.
When the onions turn golden in about 2 to 4 minutes add the red chili powder, add ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.
Add the pureed tomatoes and let them sauté for 4 to 5 minutes.
Add the chickpea/ kabuli chana and 1 and 1/4 cup water. Stir well and make sure nothing is stuck to the pot base.
Press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.
When cooking is complete, use natural pressure release to depressurize.
Open the lid add the coconut milk and select sauté. Let it come to a boil. Furthermore, add in tamarind concentrate, chaat masala, garam masala, dried fenugreek leaves, cilantro, and serrano pepper. Stir well. Press cancel once it comes to a boil or until desired consistency. Transfer to a serving bowl.

If you don't like your food spicy you can eliminate the serrano pepper and reduce or eliminate the red chili powder.
This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
The recipe is based on soaking the chickpea over-night.