Punjabi Chole Masala / Chana Masala / Chickpeas Curry is a favorite Indian dish. 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.
Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword chana masala, chickpea curry, chole masala, Punjabi chole masala
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Author Sowji'sKitchen
Ingredients
1CupChickpeasWashed
3CupsWaterFor Soaking
1/2CupWaterFor Cooking
2TbspOil
1TbspButter
1TspRed chili powder
1TspCumin Powder
1TspCoriander Powder
1TbspChole Masala Powder
1OnionFinely Chopped
2TomatoesPuree
1TbspGinger Garlic Paste
Turmeric
Salt
CilantroFor Garnish
Instructions
Preparation
Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
Method
Start instant pot in sauté mode.
Add oil and butter.
Once oil is heated add chopped onion and salt .Saute for 2 mins.
Add ginger garlic paste. Fry until raw smells gone.
Add tomato pure and all spice powders.
Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
Change the instant pot setting to manual mode for 15 minutes with vent in sealing position.
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. 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.
Notes
If you want chickpeas little mushy. Cook for more than 20 mins and add more water.CHILI BEAN OPTION IN INSTANTPOT :We can do the same for 35 mins in chili bean option too.Cooking time will depends on how much time chick peas are soaked and how soft we want beans to be.