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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