Easy Chana Masala Recipe - Pressure Cooker Recipe

Chana masala is easy and delicious Indian chickpeas curry which is made with chickpeas. Infused with aromatic and rich Indian spices, and big on flavours, this is perfect vegan and gluten-free curry recipe for rice. This chana masala recipe can be made in a traditional pressure cooker on the stovetop or Instant Pot.

If you love Indian food and eat out chana masala is invariably present on Indian food list. No matter in India or outside India this is one of most loved dish from Indian food menu. A hearty curry, easy to make with warming spices and hearty chickpeas.

Chana masala almost like Amritsari chole recipe but taste-wise it is different as I use a different mix of spices in this chickpeas masala curry. We as a family are in love with Chana masala or chickpeas curry. The various versions of chana masala recipes on the blog are enough to tell you that. There is Amritsari chole, Chole Aloo Masala, Slow cooker chana masala, Pindi chana and latest in the list is Chana Tikka masala. All other recipes are on the blog already, will post Chana tikka masala very soon.

So, you see there are enough chana masala recipe variations, you can try them all. Whenever you are in the mood for Indian food there is always a new chana masala variation to try from. Of course finally, you can settle on your favourite recipe. For me, I love them all. As I said I love chickpeas, they are delicious, healthy, full of nutrition and a good protein for vegan and vegetarians.

Nutrition in 1cup chickpeas/chole

• Calories – 268.
• Fat 4.2 g
• Carbs – 45 g.
• Dietary Fiber – 12.5 g.
• Sugars – 7.9 g.
• Protein – 14.5 g.

Chana or chickpeas, they are tasty, they are healthy and incredibly delicious and super easy to cook. You can cook this chana recipe in a pan on stove top, or traditional pressure cooker or Instant pot as well as slow cooker chana masala. The first step is soaking Chickpeas.

Canned Chickpeas or Dried chickpeas for Chana masala

You can make it with both types of chickpeas. Canned chickpeas can be used for making this recipe. But cooking time will be different as canned chickpeas cook faster. If you are using canned chickpeas here, make sure to rinse them thoroughly to get rid of salt.

I always use dried chickpeas and make chana masala from scratch. Other than being healthier they come out cheaper especially when you make them in larger quantity like me. I use them in many recipes. The only minus is you need to soak dried chickpeas before using them.

How to Soak Chickpeas

Soaking dried chickpeas or chana in after a good washing of 2-3 times is ideally best for the chana masala recipe. Always discard the water in which chickpeas are soaked. Discarding this water helps to reduce flatulence. But if you are in hurry, I have a quick trick to share with you all. Wash dried chickpeas, soak them in hot water and after 1 hour transfer them in cold water and keep them immersed for 30 minutes. You will get perfectly soaked chickpeas.

Chana Masala Recipe Notes

1. You can use canned chickpeas or dried chickpeas for making this chickpea recipe. Cooking time will change accordingly.
2. I have added chole masala spice mix as an ingredient which adds to taste. But if you do not have chole masala spice mix no worries just add ¼tsp garam masala extra. The taste will alter slightly but still quite good.
3.  Cook chickpeas till they are soft but take care not to overcook otherwise they become mushy. Chana should hold the shape but when you press it you should be able to crush it with fingers.
4. If you are making chana on stove top make sure to use boiled chickpeas/cooked chickpeas, as cooking soaked chickpeas take time over the stovetop.
5. If, like this recipe you are cooking chana in the Instant Pot, or pressure cooker, you can directly use soaked chickpeas.

How to Serve

Chana masala also is known as chole masala and is the best curry to serve with basmati rice or Indian flatbreads. Do not forget to add a generous squeeze of lime. Chole bhature is another combination of Indian food that you can enjoy. Bhature is deep fried puffed bread from Indian cuisine that is served with chana masala.

Chana Masala - Pressure Cooker Recipe

Easy Chana Masala Recipe from Indian cuisine and Pakistan. Instant pot or pressure cooker recipe. Also known as channa masala or chole masala and sometimes simply chholay.

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Course: Main Dish

Cuisine: Indian, indian cuisine

Keyword: Chickpeas, curry

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Calories: 260kcal

Author: Rekha Kakkar

Ingredients

• 250 grams/1.5cup dry Chickpeas chana
• 2 tablespoons Oil
• 1 Bay leaf
• ½ cup onion paste
• 1 ½ cups Tomatoes finely chopped
• ½ teaspoon grated ginger
• 2 Green Chillies
• Salt to taste
• 1-2 black cardamom

Spice Powders

• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 11/2 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon chana masala powder
• 1 teaspoon Garam Masala
• 1 teaspoon black pepper powder
• 1 teaspoon Kasuri Methi dry

Instructions

• Wash and soak the chickpeas/chana in water overnight or a minimum of 5-6 hours for perfect chickpeas masala.

Pressure cooker Chana Masala recipe

• Heat oil in pressure cooker and add bay leaf and black cardamom. Add Onion paste and grated ginger and chopped green chillis and cook till it is light pink. Keep stirring to prevent over browning or burning.
• Now add finely chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, red chilli powder, garam masala, chana masala and cook for 5-6 minutes till the masala becomes mushy and aromatic.
• Add soaked Chickpeas and 600ml water in the cooker and close the lid. Pressure cook for 5-6 whistles.
• After that allow the pressure to release naturally. Once all pressure is released open the cooker.
• Add crushed kasuri methi and chopped coriander and serve hot with rice or chapati or Naan.

How to Make Instant Pot Chana Masala

• Start the Instant pot on saute made. Heat 2Tbsp oil and add bay leaf and black cardamom. Add Onion paste and grated ginger and chopped green chillis and cook till it is light pink. Keep stirring to prevent over browning or burning.
• Now add finely chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, red chilli powder, garam masala, chana masala and cook for 4-5 minutes till the masala becomes mushy and aromatic.
• Add soaked Chickpeas and 500ml water in the instant pot and cover. Set the manual pressure mode for 30 minutes.
• After that allow the pressure to release naturally and then release the pressure valve to venting position to make sure it is safe to open the lid of instant pot.
  
• Add crushed kasuri methi and chopped coriander and serve hot with rice or chapati or Naan.

Nutrition

Calories: 260kcal

Another Chana Masala Recipe Video (Hindi) - Pindi Chana

Multani Chana Masala/chole Recipe Video step by step (English)

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