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Kale Chana Masala Stew
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Kale Chana Masala Stew

Kale Chana Masala Stew made in an Instant Pot with Indian chana masala inspired flavors and lots of veggies like kale, carrots, celery.
Prep Time15 minutes
Cook Time3 minutes
Pressure Release Time5 minutes
Course: Main Course, Soup
Cuisine: Indian
Servings: 3

Ingredients

  • 2 tbsp Oil
  • 1 Cinnamon Stick
  • 3 Cloves
  • 3 Whole Peppercorn
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 1½ tsp Grated Ginger
  • 2 tsp Minced Garlic
  • 1 cup Finely Chopped Onions
  • 1 cup Chopped Carrots
  • 1 cup Chopped Celery
  • 3 cup Tightly Packed Finely Chopped Curly Kale cleaned, washed and chopped
  • 16 oz Canned Chickpeas washed & drained
  • 15 oz Tomato Sauce
  • 32 oz Vegetale Broth
  • 1 tsp Chana Masala
  • 1 tsp Mango Powder
  • 1 tsp Chaat Masala
  • 1 tsp Salt
  • ½ tsp Roasted Cumin Powder
  • ½ tsp Coriander Powder
  • ¼ tsp Garam Masala
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • 1 tsp Fresh Lemon Juice optional, taste the stew before adding lemon juice.

Instructions

  • Put Instant Pot on Saute mode. If using regular stove top pot, start warming it up.
  • Warm up the oil in the pot, either Instant Pot or a regular pot.
  • Add whole spices (cloves, peppercorn, cinnamon stick and bay leaf).
  • Once fragrant, add cumin seeds and let it cook until they start to deepen in color and starts to form aroma.
  • Add chopped onions, minced garlic and grated ginger.
  • Saute until onions are translucent and raw smell of garlic is gone.
  • Add chopped carrots and chopped celery. Mix well.
  • Add chopped kale and saute until wilted.
  • Add washed and drained canned chickpeas, tomato sauce and vegetable broth. Mix well.
  • Add all the spices, mix well.
  • Bring it to boil.
  • Turn the saute mode of, close the lid, secure the valve. Put IP on high pressure for 3 minutes. Once the timer goes off, let the pressure release naturally for 5 minutes. Release rest of the pressure manually.
  • If using regular pot, bring the stew to boil, cover and simmer for 5-6 minutes.
  • Open the lid, mix well. Use potato masher to mash some chickpeas. Simmer the stew for 2-3 minutes while keeping it on saute mode, or low heat if using regular pot.
  • If you prefer thicker consistency, blend ¼ th cup of stew in a blender or a food processor and add it back to stew. Simmer for couple of minutes.
  • Taste it, add lemon juice if needed.
  • Serve it warm!!