Kale Chane Curry in Instant Pot
Kale Chane Curry or Black Chickpea curry in spicy onion tomato gravy in Instant Pot/ Nutri Pot. Learn how to make Vegan and Gluten-free Kale Chane Curry or Black Chickpeas
Prep Time10 mins
Cook Time30 mins
Soaking Time5 hrs
Total Time5 hrs 40 mins
Servings: 4 people
- 2 Cups Raw Kale Chane/Black Chickpeas
To make Bhuna Masala for Kale Chane
- 2 Onions(Medium)
- 3-4 Tomatoes(Medium)
- 1" Ginger Piece
- 1-2 Green Chillies optional
- 4-5 Garlic Cloves
- 2 tsp Coriander Powder
- 1 tsp Red Chili Powder as per spice tolerance
- 1-2 tsp Garam Masala
- 1-2 tsp Chana Masala optional
- 1 Bay Leaf
- 4-5 Black Peppercorns
- 4-5 Cloves
- 1 Black Cardamom
- Salt as per taste
- 2 tbsp Vegetable Oil
When using pre-made Bhuna Masala
Wash and soak black Chickpeas for 5-6 hrs, in enough water.
Grind onions, ginger , garlic and green chilli and make a paste. Take out and keep aside.
Drain the water from soaked black chickpeas.
Switch on the Instant pot on SAUTE MODE for 10 min., make sure the inner pot is dry.
Once the display shows hot, add oil.
Add whole spices if using, and cumin seeds.
When the seeds crackle, add onion paste and cook it till it turns light brown. Keep scraping the masala that sticks to bottom, as it can burn the masala.
Add tomato paste and cook till it masala starts turning in paste like consistency or water starts drying.
Add the dry spice powders and mix well. Add 1-2 tbsp of water of the masala is too dry.
Cancel the SAUTE MODE, drain water from chane and add to Instant pot.
Add salt as per taste and water as required 2-3" above the level of chane.
Cover the lid and set the PRESSURE COOK MODE(High) on for 20-25 minutes.
Once the time goes off, after 2-3 minutes, do the Quick Pressure Release(QPR) and open the lid.
Check for the doneness of chane and adjust the consistency of water if required.
Garnish Chane Curry with finely chopped fresh cilantro leaves and serve hot with rice of your choice.
With pre-prepared Bhuna Masala in Instant Pot
Drain water from soaked chana.
Switch on the SAUTE Mode of Instant Pot, for 10 minutes.When the display shows hot, add whole spices.
Then add bhuna Masala. Saute for a minute, add powdered spices and cook masala another minute.
Cancel the SAUTE Mode, add soaked chana and salt to taste.
Add 3 cups of water for every 1 cup of Kala Chana. Cover the lid, set PRESSURE COOK Mode on for 25 minutes.
When timer goes off, wait for 5 mins., do the QPR(Quick Pressure Release), open the lid, mash and mix few chane with ladle.
Garnish with finely chopped cilantro/coriander leaves and serve hot with rice or chapatis.
In case you only want to boil Kale Chane of adding Salads or Pulao, skip making bhuna masala.
Boil Chane on SAUTE MODE for 10 minutes, till froth gathers on top, discard it and then CANCEL the SAUTE MODE, set the PRESSURE COOK Mode(High) for 20 minutes.