[Instant Pot] Freezer Meal: Chana Masala
Among these five freezer meals, this is the only one that compels me to have you do a little pre-cooking before you load your bag for the freezer. This vegetarian Indian chickpea curry really benefits from the flavor-building that you'll gain by sauteing a base of onions, garlic, tomatoes and spices. With that step out of the way, when the time comes to cash in on your freezer meal project, you'll enjoy an effortless dump-and-go dinner night!
Ingredients
Saute:
- 2 tablespoons oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 medium jalapeno minced (optional)
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 2 cups chopped fresh tomatoes or one 15 ounce can crushed tomatoes
Combine + Freeze with:
- 8 ounces dry chickpeas soaked overnight
Cooking Day:
- 1 cup broth or water
- 1/2 lemon juiced
Instructions
How to Prep:
- Use Instant Pot's Saute Mode to heat oil and saute onion until soft. Add all other ingredients through tomatoes, and continue cooking and stirring until fragrant and saucy. Combine and freeze with soaked chickpeas.
How to Cook:
- Dump into Instant Pot, add 1 cup of broth or water, and cook for 15 minutes under high pressure (whether thawed or cooked from frozen). Allow 10 minutes for natural pressure release before opening the lid. Squeeze fresh juice from 1/2 lemon into the curry before serving.
Serve with:
- Salad and/or rice and/or flatbreads and/or whatever you like!