Chana Masala


3 cups cooked Rice
6 regular sized Potatoes
2 diced Onions
4 cans Chickpeas/ Garbanzo Beans drained and rinsed
2 cans Diced Tomatoes
2 cans light Coconut Milk
2 Tbsp Olive Oil
4 Cloves of Garlic Minced
2 tsp Chili Powder
2 tsp Turmeric
4 tsp Cumin
4 tsp Ground Coriander
4 tsp Garam Masala
1-2 tsp Salt

Chana Masala

Sep 15, 2022Brian Witmer
Contributed By: Live. Life. Simple.
1 batch with rice filled 4 Medium trays *


  1. Set your InstantPot to Saute, add olive oil, garlic, and diced onions then cook until onions are translucent.
  2. In a separate bowl mix Ground Coriander, Cumin, Garam Masala, Turmeric, Chili Powder, and salt then stir together.
  3. Once onions are cooked through, change InstantPot to High Pressure for 15 minutes then add your spices and stir it up, then add all of the canned stuff and potatoes and mix it all together, close the InstantPot and hit Start (I added 3 cups of cooked rice to the finished product, but you don’t have to add the rice if you don’t want to)
  4. Mix it all up, line your trays with parchment or silicone and then spoon evenly onto the trays. Add dividers for portions
  5. Pre-Freeze and Freeze Dry
  6. Store Appropriately. (See Tips and Tricks for storage help)


Cycle Time: 

My cycle time in a medium freeze dryer in a mixed load was 26 hrs 43 minutes.



2 1⁄4 C boiling water, per 7 oz cover let sit for 20 minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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