Instant Pot Chana Masala - Pressure Cooker Chole Masala

This Instant Pot Chana Masala or Chole Masala is deliciously spicy, tangy, vegetarian, healthy and chickpea curry made in one pot.

Recipe Source Link:https://www.mygingergarlickitchen.com/instant-pot-chana-masala/

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RECIPE INGREDIENTS

» For Instant Pot Chana Masala //

• 1.5 cups chickpeas(chole/ chana /garbanzo beans)
• 1 & 1/4 cup tomato puree (tamatar ki puree)
• 1 cup onions (pyaaj), chopped
• 1 tablespoon chopped cilantro/coriander leaves (hara dhaniya)
• 1 tablespoon ginger juliennes
• 2 tablespoon roasted Kasuri methi/dried fenugreek leaves, (dry roast in a pan for 2 minutes)
• 2 tablespoons garlic (lehsun), finely chopped
• 2-3 small green chilies (hari mirch), slit
• 4 tablespoons oil
• Water 4 cups for soaking + 4 & 1/2 cups for cooking

» Whole Spices //

• 1 black cardamom (moti elaichi)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves (tej patta)
• 2-inch cinnamon sticks (dalchini)
• 4-5 cloves (laung)
• 4-5 peppercorns (kali mirch)

» Powdered Spices //

• 1 tablespoon chana masala powder
• 1 tablespoon coriander (dhania) powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon red chili powder (lal mirch)
• 1/2 teaspoon garam masala powder (garam masala)
• 1/2 teaspoon turmeric powder (haldi)
• 2 teaspoon amchoor (dried mango) powder
• Regular salt, to taste

» For Serving //

• Chopped cilantro (coriander) leaves
• Some ghee (optional)
• Ginger juliennes
• Sliced onions

RECIPE INSTRUCTIONS

» How To Make Instant Pot Chana Masala //

1. Rinse chickpeas well and soak them in 4 cups of water for 8 hours or overnight.
2. After soaking, drain the water from the chickpeas and rinse them well. Set them aside.
3. Press the instant pot in the SAUTÉ mode, and add oil.
4. Once oil is hot, add whole spices (cumin seeds, bay leaves, cinnamon stick, black cardamom, cloves, and black peppercorns) and sauté for a few seconds or until redolent.
5. Next, add chopped/minced garlic and sauté for 2 minutes.
6. After that, add green chilies, chopped onions, and sauté 2 minutes or until translucent.
7. Then add powdered spices (red chili powder, turmeric powder, coriander powder, chana masala, black salt, and regular salt).
8. Mix everything well and cook for 1 minute.
9. Now, add pureed tomatoes and cook for 2 more minutes.
10. Stir in the soaked chickpeas, water, and stir well.
11. Add ginger juliennes and mix well again.
12. Cover the instant pot with lid, set the valve to sealing position.
13. Select MANUAL or PRESSURE COOK and cook on HIGH pressure for 30 minutes.
14. Once the instant pot beeps, let the pressure release naturally for 20 minutes. Open the lid, and press cancel and press 'saute' mode.
15. Add roasted Kasuri methi, amchoor (dried mango) powder, and garam masala powder. Mix well.
16. Lightly mash some of the cooked chickpeas with the back of a spoon. You can also use a potato masher. This will thicken the gravy.
17. Cook for another 5 minutes.
18. Add chopped coriander leaves and cook 1 more minute.
19. Turn off the Instant Pot. Your Instant Pot Chana Masala is ready.
20. Transfer chana masala to a serving dish and garnish with coriander leaves, ginger juliennes, and drizzle with a dollop of ghee.
21. Relish with bhature, naan, or roti.

» How To Make Chana Masala In A Stovetop Pressure Cooker //

1. Rinse chickpeas well and soak them in 4 cups of water for 8 hours or overnight.
2. After soaking, drain the water from the chickpeas and rinse them well. Set them aside.
3. Heat a pressure cooker over medium heat.
4. Add oil, whole spices (cumin seeds, bay leaves, cinnamon stick, black cardamom, cloves, and black peppercorns) and sauté for a few seconds or until redolent.
5. Next, add chopped garlic and sauté for 2 minutes.
6. After that, add green chilies, chopped onions, and sauté 2 minutes or until they turn transparent.
7. Then add powdered spices (red chili powder, turmeric powder, coriander powder, chana masala, black salt, and regular salt).
8. Mix everything well and cook for 1 minute.
9. Now, add pureed tomatoes and cook for 2 more minutes.
10. Stir in the soaked chickpeas, water, and stir well. Add ginger juliennes and mix well again.
11. Cover the pressure cooker with lid and pressure cook chickpeas on high heat for 6-7 whistles, and then cook on medium heat for 15 minutes.
12. Let the pressure go off completely, before opening the lid.
13. Remove the lid from the pressure cooker.
14. Then, add roasted Kasuri methi, amchoor (dried mango) powder, and garam masala powder. Mix well.
15. Lightly mash some of the cooked chickpeas with the back of a spoon. You can also use a potato masher. This will thicken the gravy.
16. Cook for another 5 minutes.
17. Add chopped coriander leaves and cook 1 more minute.
18. Turn off the Instant Pot. Your Pressure Cooker Chana Masala is ready.
19. Transfer chana masala to a serving dish and garnish with coriander leaves, ginger juliennes, and drizzle some ghee. Enjoy with roit, puri, or naan.

RECIPE NOTES

1. This is a simple chana masala recipe, which is a bit different from the Amritsari Chole recipe I have shared previously. If you want to make Amritsari style Chole masala, then add 2-3 tea bags and some dried pomegranate seeds to the instant pot before pressure cooking.
2. If using canned chickpeas, then use only 5 cups of water.
3. I like to drizzle my chana masala with a dollop of homemade ghee at the time of serving. The addition of ghee brings out the most exotic and rich flavors of chana masala. If you want to make it entirely vegan, then replace ghee with vegan butter.
4. Chana masala powder is an essential part of the chole recipe, so I would highly recommend it. You can easily get it at any Asian grocery store. For this recipe, you can use any chana masala powder that is available in your region. You can also make your homemade chana masala powder. The recipe is given on this page.
5. If you think that this recipe is too hot for your taste buds, then omit the green chilies, and reduce the amount of red chili powder. You can also swap red chili powder with cayenne pepper. Also, reduce the amount of garam masala powder.
6. You can easily double or half this recipe. The cooking time will be the same.
7. If you dont have dry mango powder, then you can substitute it with fresh lemon juice.
8. Dry roasted Kasuri methi enhances the flavor of this chana masala recipe. So it is highly recommended.