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Easy Chana Masala - Street Style

Rekha Kakkar
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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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Indian, indian cuisine
Servings 6
Calories 147 kcal

Ingredients
  

For the Chana:

  • 250 g chickpeas chana, soaked overnight
  • 4 green chilies slit
  • 1 tablespoon ginger grated
  • 2 tablespoons ghee
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 2 potato peeled and cubed
  • 2 onion medium

For the Dry Masala:

  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 4 cloves
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 3 dried red chilies
  • 1 teaspoon kasoori methi dried fenugreek leaves

Instructions
 

Pressure Cook the Chickpeas:

  • In a pressure cooker, combine soaked chickpeas, cubed potato, chopped onion, and a pinch of salt.
  • Add enough water to cover the ingredients by about an inch.
  • Close the lid and cook for 5-6 whistles or until the chickpeas are tender (about 15-20 minutes).
  • Once the pressure has released from the cooker, open the lid and let it cool slightly.

Make the Potato Paste:

  • Remove some potato pieces, onions, and a few chickpeas.
  • Mash these into a thick paste and set aside.

Prepare the Dry Masala:

  • While the chickpeas are cooking, dry roast coriander seeds, cumin seeds, cloves, fenugreek seeds, black peppercorns, and dried red chilies in a pan until fragrant.
  • Let the spices cool, then grind them along with kasoori methi into a coarse powder.

Prepare the Tadka:

  • In a large pan, heat the ghee.
  • Add grated ginger and sauté until golden.
  • Add the ground dry masala, turmeric, and red chili powder.
  • Fry the spices in the ghee for about a minute.

Combine and Cook:

  • Pour the spice mixture over the cooked chickpeas.
  • Add the potato-chickpea paste.
  • Mix everything well and simmer for 6-7 minutes.

Final Touches:

  • Season with black salt (kala namak) and a bit of tamarind paste for authenticity.
  • Adjust salt and spices to taste.

Video

Notes

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 1/4tsp 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.

Nutrition

Calories: 147kcalCarbohydrates: 19gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 112mgPotassium: 230mgFiber: 6gSugar: 5gVitamin A: 121IUVitamin C: 7mgCalcium: 50mgIron: 2mg
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