chana masala recipe

This authentic Chana Masala Recipe can be made in an Instant pot or on the stovetop. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!

Instant Pot Chana Masala

chickpeas

ghee

cumin seeds

fennel seeds

shallots,

garlic cloves, rough chopped

jalapeno

fresh ginger, minced

garam masala

cumin

ground coriander

chili powder

fenugreek leaves

turmeric

bay leaves

tomatoes, diced (and their juices)

salt

water

If using dry beans, soak chickpeas in a bowl with 6 cups water, for 12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot &#8220;soak&#8221;)

Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.

Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.

Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.

Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.

Once the tomatoes start to break down add the water (if using dry chickpeas),  salt and drained chickpeas. Give a good stir, scraping up browned bits ( to prevent burn error).

Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.

I enjoy all of your recipes! Thank you for sharing and wish you were on the East Coast!!

Turned out perfectly. Love the flavor and spices, really tasty.

For Instant Pot, the instructions around the chickpeas was pretty confusing. I ended up preparing the chickpeas on their own ahead of time using the instant pot (dried peas, 45 minutes on high, quick release). The peas weren't cooked through enough, so I ran them for another 15 minute pressure cook session.

From there, I put the chickpeas aside and began preparing the other ingredients. After following the recipe and adding the cooked peas to the mix, I wondered to myself, "Where's the water? This thing's gonna burn!". So, I added nearly 1/2 a cup of water to the mix and started the Instant Pot pressure cook.

Five minutes in, I got the infamous "Food Burn!" error. Opened the pot, added water, scraped the bottom of the pan, and started over. Now, as I type this, I am getting another "Food Burn!" error, but I'm going to just keep the cook going and see what happens.

The consistency is quite soupy at the moment. Not really sure if the author has done this on an instant pot. Hope it turns out.

This is a fabulous recipe.  For those who are having trouble, I had to go to a local Indian grocery for fenugreek leaves.  If you have an Indian grocery nearby, pick up some frozen dal puri to go with this -- a nice alternative to naan.

I have cooked this multiple times -- the Instant Pot "pre cook" method works well (#2 under the notes above), as I never have the memory or patience to soak overnight.  With the pre cook method, the consistency of the beans was perfect, and you can prep the other ingredients while the beans are pre cooking.

easy chana masala recipe | chickpea masala recipe | chana curry | chana masala curry

Chana Masala Recipe | Chickpea Masala Recipe | Chana Curry | Chana Masala Curry

chickpea / chana

water (for soaking)

¼ tsp baking soda

water (for pressure cooking)

coriander seeds

cumin / jeera

tsp pepper

clove

pod black cardamom

cinnamon

mace / javitri

tsp fennel / saunf

tsp shah jeera / caraway seed

red chilli

tbsp aamchur

tbsp kasuri methi

tbsp ghee / clarified butter

pod cardamom

bay leaf

tsp cumin / jeera

onion (finely chopped)

chilli (slit)

tsp ginger garlic paste

tomato puree

coriander (finely chopped)

chana masala recipe | chickpea masala recipe | chana curry | chana masala curry

firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

transfer the soaked chickpea to a pressure cooker.

add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.

pressure cook for 5 to 6 whistles or until the chana is cooked well.

pressure cooking chana:

firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.

roast on low flame until the spices turn aromatic.

further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

cool completely and transfer to a mixi.

add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.

blend to fine powder without adding any water.

chole masala powder is ready. store in an airtight container for longer shelf life.

chana masala powder preparation:

firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.

add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.

now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.

saute until the oil separates from the masala paste.

now add in pressure cooked chana and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.

chana masala curry preparation:

Punjabi Chole Masala or Chana Masala is an Indian favorite chickpea curry. This one-pot recipe for the authentic Chana Masala can be made in the Instant Pot or stovetop Pressure Cooker. A healthy protein-rich vegan and gluten free chickpea recipe.

Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker

Chickpeas (Chole/Garbanzo beans) (washed (250 ml))

Water (for soaking)

Water (for cooking)

Ghee

Green Chili Pepper (chopped (optional))

Garlic (minced)

1" inch Ginger (minced)

Onion (diced)

Tomatoes (chopped or 1 tbsp Tomato paste)

tbsp Dried Fenugreek leaves (Kasoori Methi)

Cilantro (to garnish)

Cayenne chili powder

Coriander powder (Dhaniya powder)

tbsp Chole Masala

(adjust

tsp Dry Mango powder (Amchur)

tsp Cumin seeds (Jeera)

Bay leaf (Tej Patta)

tsp Black Peppercorns

Cinnamon (Dalchini)

Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours. 

Start instant pot in sauté mode.&nbsp;Add&nbsp;oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.&nbsp;

When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes&nbsp;

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water.&nbsp;Add chickpeas and water for cooking.&nbsp;Stir well.

Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)

When the instant pot beeps, let the pressure release naturally.  If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.

If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.&nbsp;Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.

Garnish with cilantro.  Chole Masala is ready to be served with naan or bhatura.

For Instant Pot Chana Masala:

Heat oil in the pressure cooker on medium-high heat. &nbsp;Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.&nbsp;

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.

If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder.&nbsp;

Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.&nbsp;

Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.

For Stovetop Pressure Cooker Chana Masala

https://content.jwplatform.com/videos/atMfb0OF.mp4

Instant Pot Chana Masala is a perfect one-pot recipe for the Indian favorite. Chole Bhatura or Chana Masala with Naan was a favorite weekend brunch. Protein-rich, Vegan and gluten free.

Instant Pot Chana Masala / Chole

Chana Masala is a popular Indian Chickpea Curry Recipe. Easy North Indian Main Course Vegan and Gluten Free Gravy recipe made with a basic onion tomato gravy and select Indian spices. Tastes best with Basmati Rice and Indian breads.

Chana Masala (Easy Indian Chickpea Curry)

Soaked Chickpeas (1 cup is 250 ml measurement (Read Notes below))

Water

Salt

FOR THE GRAVY

nos. Green chillies

tbsp Ginger Paste

6-7 nos Garlic Cloves

nos. Tomatoes (pureed)

tbsp Oil

nos. Bay Leaf

Cinnamon Stick (1/4th inch x 2 nos)

tsp Garam Masala Powder

tsp Turmeric Powder

Coriander powder

tsp Jeera Powder

tsp Kashmiri Red chilli powder

coriander leaves

Pressure cook 2 cups of over night SoakedChickpeas with 4 cups of water. Add salt while pressure cooking so thechickpeas don&#039;t taste bland. After pressure cooking, drain the water and keepaside. This will be used to adjust the gravy consistency. Do not throw thiswater.

Prep the ingredients while the chickpeas arepressure cooking. Finely chop the onions, Puree the tomatoes and mince gingerpaste, garlic cloves and green chillies in the mixer grinder and set aside.

Heat a pan or thick bottom kadhai, add oil and whole spices (bay leaf,cinnamon sticks).

Now add the minced ginger-garlic-green chillies paste and saute welluntil there is no raw smell. Now add the chopped onions and cook them on low heat until they arebrown in colour.

Add the tomato puree and the spices (coriander powder, turmeric powder,jeera powder, red chilli powder and garam masala)

Cookthis mixture (bhuno) well until there is no raw smell of the tomatoes or thespices. It should be dry and leave some oil on the sides

Once the gravy base has cooked well. Add the cooked chickpeas.

With the back of your spoon, mash some chickpeas lightly (this makes thegravy thicker)

Once the masala has coated the chickpeas, add the reserved chickpeaswater along with some salt to taste. Adjust water consistency by adding somemore water and let the chana masala simmer for atleast 15 minutes on low heat(covered with lid)

This helps the masala to penetrate the chickpeas and a thick lusciousgravy forms. Once you notice the gravy thicken, switch off, add some corianderleaves and serve hot.

South Indian style Chana masala is a wonderful vegan, gluten free, iron and fiber rich side dish that pairs well with poori, bhature and rice.

Chana Masala

½ medium sized Onion (about ⅔ cups chopped)

tbsp Ginger Garlic Paste

Green Chilies (cut in half)

medium Tomato chopped (about ¾ cup when chopped)

Potatoes

½ tsp Coriander Powder

¼ tso Turmeric :Powder

½ tsp Chili Powder (adjust to taste)

15 oz Garbanzo Beans / Chickpeas

Whole Cashews

¾ tsp Poppy Seeds

Clove

⅛ tsp Cardamom Seeds

⅛ ” Cinnamon Stick

¼ tsp Shah Jeera

Heat oil in a pan and saute onions until light brown.

Add ginger garlic paste and saute until raw smell dissipates.

Throw in cut green chilies, tomatoes, potatoes, ½ tsp salt, turmeric and mix well.

Cover and cook until potatoes are semi cooked, about 3-5 minutes.

Add coriander powder, chili powder, chana, remaining salt and fry for a minute or two until spices coat chana.

Add water, cover and bring to a boil.

Grind to fine paste  all the ingredients under paste suing some water.

Add ground paste to chana masala, check consistency and add water if needed.

Cover and continue to cook until potatoes are cooked and chana is soft.

Check consistency, taste and adjust seasoning.  If the gravy is too thin, smash some of the chana to thicken the gravy.

Turn off the heat, garnish with cilantro and serve with poori or rice.

An easy and authentic Instant Pot recipe for a popular Indian chickpeas curry called Chana Masala, using dry or canned chickpeas. Enjoy it with cumin rice or naan.

dry chickpeas (rinsed

olive oil

ginger paste (1 inch ginger)

garlic paste (3-4 cloves)

onion (finely chopped (1 medium))

serrano chillies (for mild spice, de-seed and remove ribs)

roma tomato (Deseeded and finely chopped, or 1 cup diced tomatoes)

salt (adjust

coriander powder

garam masala (adjust

kashmiri red chili powder (or paprika)

fennel powder ((optional))

amchur lemon

fenugreek leaves (kasoori methi)

water (add more depending on your consistency preference)

cilantro chopped

lime

Soak Chickpeas

Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours. Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.

Soak Dried Chickpeas or Use Canned

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Top 6 chana masala recipe recipes from across the web

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