There is something so comforting about a bowl of food (sorry plates) in the winter months. For me, it tastes even better if it requires minimal work; with the help of a pressure cooker and some basic pantry staples. For me this Chana Masala inspired recipe really hits the spot on a cold winter day. The spices blend well and give a warmth to the dish that stays with you. When the weather gets cold give yourself a break from shopping, wrapping and the kitchen and let your pressure cooker do most of the work. Enjoy!
Makes 6 servings
Ingredients for Chana Masala
- 1 ½ cups dry chickpeas (soaked overnight)
- 1 tbsp. olive oil
- 1 small onion, diced finely
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes
- 4 medium potatoes, cubed
- 2 cups water
- ½ tsp ground cumin
- 2 bay leaves
- 1 tsp ground ginger
- ½ tsp kosher salt
- 1 tsp turmeric
- 1 tsp paprika
- ¼ tsp chipotle chili powder (or cayenne powder for more heat)
- ¾ tsp garam masala
- 1 cup frozen peas (optional)
- Cooked rice for serving
Directions
Warm pressure cooker on “Sauté” setting for a couple of minutes. Add olive oil, onion and garlic. Sauté for 30 seconds to a minute until fragrant. Turn off pressure cooker. Add tomatoes, chickpeas, potatoes and water. Add all the spices through chipotle chili powder to pressure cooker. Stir to combine.
Seal pressure cooker. Set for 30 minutes on bean setting. Allow to naturally release when done (about 20 minutes). Open pressure cooker (do not turn off) and add in garam masala and peas. Stir again and close the lid. Leave for 15 minutes (the ingredients continue to cook slowly).
Serve Chana Masala over rice.
Enjoy the winter season
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