Chana Masala / Chickpea Curry/ Punjabi Chole Masala is one-pot healthy ,protein-rich ,vegan and gluten free recipe where chickpeas are cooked in a spicy, flavorful onion-tomato gravy along with few spices in instant pot pressure cooker or stove top.
It is also one of the most widely eaten dishes in India and is one of the most popular street foods.Serve with hot with Bathura ,pooris, jeera rice ,chapatis, roti & parathas.
LOOKING FOR MORE CHICKPEA RECIPES? Chole/Chickpeas Biyani , Beetroot Chickpea Stir Fry ,Chole Paratha, Kadala Curry(Brown Chickpeas in Cococnut curry)
CHICKPEAS HEALTH BENEFITS
Chickpeas also known as garbanzo beans, or Bengal Grams, or Egyptian Peas are highly nutritious which contain rich source of plant based protein ,vitamins, minerals and fiber.
HOW TO COOK CHICKPEAS WITHOUT SOAKING? WHAT IF I FORGOT?
Ideally you want to soak chickpeas for 4+ hours or overnight, which makes them absorb water and will cook faster.If you forget, cook them in the instant pot for longer, about 40 minutes at High pressure.Other trick is to soak the chickpeas in hot water for atleast an hour. Then use them in the recipe.Depending on how old the chickpeas are cooking time may vary.
The amount of water listed in my recipe is what’s needed for soaked chickpeas. Dried chickpeas absorb a lot of water so if you don’t soak them in advance, the proportion of chickpeas to water will not be correct.
Also, legumes contain indigestible complex sugars that cause gas and hard on tummies and can cause digestive issues like bloating .Therefore, soaking and sprouting the dried beans is an excellent way to reduce the uneasiness produced by them.
CAN I USE CANNED CHICKPEAS?
Absolutely! Canned chickpeas work really well in the recipe and there is no difference in flavor as well. However using dry chickpeas are healthier, contains less sodium, no preservatives and they are cheaper.Drain the canned chickpeas and rinse them before using.
For canned chickpeas curry PRESSURE COOK/MANUAL for 10 minutes (HIGH PRESSURE) in the Instant pot and for 2 whistles if using Indian stovetop pressure cooker.Reduce amount of water while cooking accordingly.
CAN I USE CANNED TOMATOES?
Canned tomatoes can be used to replace fresh tomatoes. Use 1 cup canned tomatoes to replace fresh tomatoes.
WILL THE COOKING TIME CHANGE IF I HALF OR DOUBLE THE QUANTITY?
No, cooking time will remain same if you half or double the quantity.
CAN I FREEZE CHICKPEA CURRY?
You sure can! Separate it in to freezer containers with some rice and pop them in your freezer for a quick and easy meal. Just add some fresh cilantro/coriander leaves before serving.
IS CHICKPEA CURRY VEGAN?
Yes
HOW TO MAKE CHANA MASALA/CHOLE RECIPE IN INSTANT POT PRESSURE COOKER STEP BY STEP
Soak chole(Chickpeas) for at least 4+ hours or overnight.Drain water and keep aside.
Press SAUTE on Instant Pot. Add oil in to the POT.Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
Then add onions ,green chillies ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
Next add tomato puree and the spices like red chilli powder, turmeric powder, chole masala powder ,coriander powder and cook for 2 minutes.
Lastly add soaked chickpeas ,salt and water.Stir well.
Close the lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 15 minutes.
Once the pot beeps ,do a NATURAL PRESSURE RELEASE(NPR).
Remove lid away from you, add amchur powder(dry mango powder), kasuri methi(dried fenugreek leaves) and garnish with cilantro.Mix well.
Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 5 minutes or until you get desired consistency.
Instant pot pressure cooker Chickpea curry or Chana Masala or chole masala recipe is ready, serve with hot with Bathura ,pooris, chapatis, roti & parathas.
TIPS & VARIATIONS:
- If you want thicker gravy you can mash chickpeas a bit.
- If you do not have amchur (dry mango powder) then replace with 1 tablespoon of lime juice.
- You can use any Chole masala brand available in Indian grocery store or amazon.I always use Everest Chole Masala.
CHECKOUT OTHER CURRY RECIPES
Black Eye Pea Curry(Lobia curry)
Also check my Kids Lunch Box Series Posts
Chole & Jeera Rice + Cucumber-Carrot Salad + Kale Chips
INSTANT POT CHICKPEA CURRY/CHANA MASALA RECIPE CARD
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Instant Pot Chana Masala|Chickpea Curry in Pressure Cooker
Ingredients
Measuring cup used 1 cup = 250ml
- 1 cup dry chickpeas (chole/garbanzo beans),soaked overnight
- 2 tablespoon oil
- 1 teaspoon cumin (jeera) seeds
- 1 bay leaf (tej patta)
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chilles ,finely chopped
- 2 large tomato (i made tomato puree)
- 1 teaspoon amchur powder (dry mango powder) or juice of half lemon
- 2 tablespoon cilantro (coriander leaves)
- 1 tablespoon dried kasuri methi (optional)
- 1.5 cups water
- salt to taste
Spices:
- 1 teaspoon coriander powder
- 1 tablespoon chana or chole masala
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
Instructions
Instant Pot Method
- Soak chole(Chickpeas) for at least 4+ hours or overnight.Drain water and keep aside.
- Press SAUTE mode on Instant Pot. Add oil in to the POT.Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
- Then add onions ,green chillies ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
- Next add tomato puree and the spices like red chilli powder, turmeric powder, chole masala powder ,coriander powder and cook for 2 minutes.
- Lastly add soaked chickpeas ,salt and water.Stir well.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 15 minutes.
- Once the pot beeps ,do a NATURAL PRESSURE RELEASE(NPR).
- Remove lid away from you, add amchur powder, kasuri methi and garnish with cilantro.Mix well. Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 5 minutes or until you get desired consistency.
- Chana or Chole Masala is ready, serve with hot with Bathura ,pooris, chapatis, roti & parathas.
INDIAN PRESSURE COOKER METHOD:
- Take a Pressure cooker ,add oil in to it.Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
- Then add onions ,green chillies ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
- Next add tomato puree and the spices like red chilli powder, turmeric powder, chole masala powder ,coriander powder and cook for 2 minutes.
- Lastly add soaked chickpeas ,salt and water.Stir well.
- Close the lid ,place a whistle and cook for 4-5 whistle on medium low flame.
- Switch off the flame and let the pressure from the cooker release naturally
- Open lid and add amchur powder, kasuri methi and garnish with cilantro.Mix well.Dont worry if the curry is too liquid consistency.Just turn on turn on the gas again and boil the curry until you get desired consistency.
- Chana or Chole Masala is ready, serve with hot with Bathura ,pooris, jeera rice ,chapatis, roti & parathas.
Notes
- If you want thicker gravy you can mash chickpeas a bit.
- If you do not have amchur (dry mango powder) then replace with 1 tablespoon of lime juice.
- You can use any Chole masala brand available in Indian grocery store or amazon.I always use Everest Chole Masala.
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
- 1 tablespoon Dry Pomegranate Seeds (Anardana) (optional)
- 3 tablespoon Coriander powder
- 1 tablespoon Cumin seeds (Jeera)
- 6 Green Cardamom
- 2 teaspoon Black pepper
- 10 teaspoon Cloves
- 3-4 pieces Cinnamon
- 1 teaspoon Red chilli powder
- 1 teaspoon Black salt (kala namak) .
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