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chana-masala-pressure-cooker.md

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Chana Masala (in the pressure cooker)

Ingredients

  • 1 cup Chickpeas (Chole/Garbanzo beans) washed (250 ml)
  • 3 cups Water for soaking
  • 2 cups Water for cooking
  • 1 tbsp Ghee or Oil
  • 1 Green Chili Pepper chopped (optional)
  • 5 cloves Garlic minced
  • 1" inch Ginger minced
  • 1.5 cups Onion diced
  • 3/4 cup Tomatoes chopped
  • 1 tbsp Tomato paste
  • 1 tbsp Dried Fenugreek leaves (Kasoori Methi)
  • Cilantro to garnish
  • 1/2 tsp Cayenne or Red chili powder
  • 1 tsp Coriander powder (Dhaniya powder)
  • 1 tbsp Chole Masala
  • 2 tsp Salt or to taste
  • 1 tsp Dry Mango powder (Amchur)
  • 1 tsp Cumin seeds (Jeera)
  • 2 leaves Bay leaf (Tej Patta)
  • 1/2 tsp Black Peppercorns
  • 1 stick Cinnamon (Dalchini)

Ingredient substitutions

  • If you don't have dry mango powder or amchur, replace with 1 tablespoon lemon juice.
  • If you don't have chole masala, you can also replace it with a blend of:
    • 2 black cardamom
    • 5 cloves
    • 1/2 inch Cinnamon stick
    • 1 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 1/2 tsp Cayenne or Red Chili powder
  • To use canned chickpeas: Drain and rinse the chickpeas. Pressure cook for 10 minutes in the instant pot or 2 whistles on the stovetop pressure cooker. Add only 1 cup water for cooking.
  • To use canned tomatoes: Use one cup canned tomatoes to replace fresh tomatoes.

Directions

  1. Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
  2. Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
  3. When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
  4. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
  5. Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)
  6. When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
  7. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
  8. Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.

Reference