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Instant Pot Kale Chana Masala

Instant Pot Kale Chana Masala

Dive into a bowl of comfort with our Instant Pot Kale Chana Masala—a vibrant, nourishing dish that brings the rich flavors of Indian cuisine right to your kitchen! This quick and easy recipe, packed with protein-rich chickpeas and nutrient-dense kale, is perfect for busy weeknights or when you want to impress your guests with minimal effort. In just 40 minutes, you can create a hearty meal that is not only delicious but also incredibly satisfying. Ready to transform your dinner routine? Let’s get cooking!

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings

Ingredients

  1. 1 cup chickpeas, soaked overnight
  2. 2 cups kale, chopped
  3. 1 onion, chopped
  4. 2 tomatoes, chopped
  5. 2 tsp ginger-garlic paste
  6. 1 tsp cumin seeds
  7. 1 tsp garam masala
  8. 1/2 tsp turmeric powder
  9. 2 tbsp oil
  10. Salt to taste

Instructions

  1. Drain and rinse the chickpeas that have been soaked overnight, ensuring they are clean and ready for cooking.
  2. Set the Instant Pot to Sauté mode and heat 2 tablespoons of oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
  3. Add chopped onions and sauté until they turn golden brown and translucent, approximately 3-4 minutes.
  4. Stir in ginger-garlic paste and cook for an additional 1 minute to remove raw flavor and enhance aromatics.
  5. Add chopped tomatoes, turmeric powder, and salt. Cook for 2-3 minutes until tomatoes start to break down and release their juices.
  6. Add soaked chickpeas and
  7. 5 cups of water. Close the Instant Pot lid, set valve to sealing position.
  8. Cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes.
  9. After pressure release, open lid and stir in chopped kale, garam masala. Let sit for 2-3 minutes to wilt kale.
  10. Taste and adjust seasoning if needed. Serve hot with rice or naan bread.

Tips

  1. Soaking Chickpeas: For the best texture and flavor, soak your chickpeas overnight. This step helps them cook evenly and reduces cooking time in the Instant Pot.
  2. Sautéing Aromatics: Don’t rush the sautéing process! Allow the onions to turn golden brown and the spices to sizzle to release their full flavors, creating a rich base for your masala.
  3. Adjusting Spice Levels: If you prefer a spicier dish, feel free to add chopped green chilies or a pinch of red chili powder when you sauté the onions.
  4. Kale Varieties: While this recipe calls for regular kale, feel free to experiment with other leafy greens like Swiss chard or spinach for a different taste and texture.
  5. Serving Suggestions: This dish pairs beautifully with fluffy basmati rice or warm naan bread. Consider adding a side of yogurt or a simple cucumber salad to balance the spices.
  6. Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. The flavors often deepen and improve after a day!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 12g

Fat: 8g

Saturated Fat: 1g

Cholesterol: 0mg

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