This particular meal is either a hit or miss in my books. I think the best part of chana masala is the bathura. Bathura is basically fried bread in all its deliciousness.

But, as I became gluten free, I learned to better appreciate the “curries” or the vegetable dishes without the bread (chapati, or bathura). With this particular dish, I realized that often, it is made to be too spicy or too oily which I really do not enjoy.

So I’m sharing a version that is not too spicy, not too oily, but flavourful and creamy, and truthfully, can be eaten ALL on its OWN!

AND, this recipe is InstantPot friendly and it’s actually quite simple! I know there’s a lot of ingredients listed but trust me, it’s easy breezy!

Enjoy!

xoxo

INGREDIENTS:

• 2 cups ( 400 grams) chickpeas – soaked in water overnight
• 1/2 Tbsp salt (to taste)
• 1.4 Litres water
• 1 bay leaf
• 1 black cardamom (badi elaichi)
• 4 cloves
• 1/4 tsp turmeric (haldi)
• 1/4 tsp ground black pepper
• 1/4 tsp garam masala
• 1 tsp coriander powder (dhania powder)
• 1 tsp mango powder (amchur/khat)
• 1/2 inch cube (peeled and chopped) ginger
• 1 clove garlic – finely chopped
• 2 Tbsp oil (organic grapeseed oil)
• Fresh cilantro – washed and finely chopped

STEPS:

Step 1: Soak the chickpeas in water overnight

Step 2: Using the InstantPot; add the soaked and drained chickpeas, salt, bay leaf, black cardamom (badi elaichi), cloves and water. Using the manual setting; let it cook for 30 minutes.

Step 3: Using a large saucepan on high heat, add oil, ginger, garlic, turmeric (haldi), black pepper, garam masala, coriander (dhania) powder and let it sauté for a couple minutes.

Step 4: CAUTION: This is tricky! Once the chickpeas are cooked, please use oven mitts to transfer the contents of the InstantPot (boiling HOT!) to the large saucepan with the other ingredients.

Step 5: Add the mango powder (khat/amchur)

Step 6: Let boil for 30 minutes until it has a creamy texture

Step 7: Garnish with fresh cilantro!