Chana Masala, Chole - Chickpea Curry

By: Subhadra Burugula

Chana Masala, Chole - Chickpea Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes, Gluten Free, Low Fat, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Canned chickpeas can also be used, reduce cooking time to 8-10 mins manual high.
If you don’t have chana masala or chole masala you can make it at home using below recipe or skip and use more garam masala.
Homemade Chana Masala/Chole Masala spice blend :
Coriander seeds - 3 tbsps
Cumin seeds - 1 tbsps
Cloves - 1/2 tsp
Cinnamon – 4 to 5 one inch pieces.
Green Cardamom - 2 tsp
Black cardamom – 2 tsp
Black pepper - 2 tsp
Bay leaf – 4
Turmeric powder – 1.5 tsp
Amchur powder (Dry mango powder) - 1 tsp
Red chilies – 7 to 8 (medium spicy one’s)
Kala namak (Black salt) - 1 tsp","Roast all the whole spices (except powdered spices) on low heat, till they are fragrant. Alternatively you can roast them in microwave too! Let the spices cool and grind them all together to a fine powder and store in airtight container."]
cuisine icon Keywords
30-60 min, 4-6 servings, amchur powder (dry mango powder), chana or chole masala, chickpeas, cilantro to garnish, contributed, cook 45 min, cumin seeds, diabetes, easy, garam masala, ginger-garlic paste, gluten free, indian, low fat, oil, onion, prep 5 min, pressure cook, red chili powder, salt to taste, sauté, side dish, slit green chili, tomatoes, turmeric powder, vegan, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon Servings
4-6 servings
Ingredients
  • 1 cup chickpeas
  • 1-2 tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion
  • 2 slit green chili
  • 1 tbsp Ginger-Garlic paste
  • 2 small tomatoes
  • cilantro to garnish
  • 1/2 tsp amchur powder (dry mango powder)
  • 1 tbsp chana or chole masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • red chili powder
  • Salt to taste
Instructions
  • Soak Chickpeas for at least 8 hours or overnight.
  • Put instant pot on saute mode high and add oil.
  • Once oil is hot add cumin seeds and fry for a minute.
  • Add onions and green chili fry for 2 to 3 minutes.
  • Add ginger garlic paste and fry for another 2 minutes.
  • Add tomatoes, fry for a minute or two.
  • Add all the spices mentioned above. Mix well.
  • Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch.
  • Turn off saute mode, put the lid and vent to sealing position.
  • Do manual high 35 to 40 minutes. (I did 35 minutes).
  • Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.
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