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Pressure Cooker Chana Masala (Instant Pot and Stovetop recipes)


  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 Servings 1x
  • Category: Mains
  • Method: Pressure Cooking
  • Cuisine: Indian

Description

Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. Its got a punch of flavour from the spices, and this recipe has instructions for instant pot, traditional pressure cooker and stovetop. The best part is that apart from being healthy, its vegan and gluten free.


Ingredients

  • 1 1/2 cups dry Chickpeas (chana)
  • 3 tablespoons Oil
  • 1 teaspoon Cumin Seeds
  • 2 Bayleaves
  • 2 Cardamom Pods
  • 3/4 cup medium sized Onion, finely chopped
  • 1 1/2 cups Tomatoes, finely chopped
  • 1 tablespoon finely minced Garlic
  • 1 tablespoon finely minced Ginger
  • 2 Green Chillies, finely chopped (Serrano Peppers will work)
  • 1 1/4 teaspoon Salt
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder (or Paprika Powder)
  • 2 potatoes, cut into quarters
  • 3/4 teaspoon Garam Masala
  • 1 tablespoon Kasuri Methi (optional)
  • Chopped coriander for topping

Instructions

  1. Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

Instant Pot Chana Masala

  1. Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
  2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
  3. Turn on the saute function again and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

Traditional Pressure Cooker Chana Masala

  1. Heat oil in the pressure cooker. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
  2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
  3. Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

Stovetop Version: The instructions for the stovetop chana masala are here.

Notes

Canned Chickpeas: If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes; and the traditional stovetop cooker to 1 whistle. You will also have to reduce the amount of water to 1 cup

Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1.5 cups canned tomatoes to replace fresh tomatoes

Spices: If you don’t have the ground spices listed below, replace them with 1.5 tablespoons Curry Powder. This will change the flavour, but it’ll be close

Kasuri Methi: Kasuri methi (affiliate link) helps round the flavour in Indian dishes and really adds to them. A little goes a long way, and a pack will last you a while. If you make Indian food often, this is something I would seriously consider buying and keeping