Recipe- Easy To Make Chana Masala

Love Indian food? Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. Its got a punch of flavour from the spices, and this recipe has instructions for instant pot, traditional pressure cooker and stovetop. The best part is that apart from being healthy, its vegan and gluten free.

If you’ve never tried chana masala before, this is the best time to start. Because I ate one bite of this curry and it brought me so much joy. I mean comforting joy. The kinds where you get all warm and fuzzy coz you tasted something so comforting.

This pressure cooker chana masala is a close cousin of this stovetop chana aloo masala that I’ve shared earlier. And its even easier to make now. I always use my Instant Pot now for any recipe that I want to try in a pressure cooker, but I have instructions below for a traditional pressure cooker too. Because I tested it in both with umm similar results. The traditional pressure cooker version was way thicker and I had to add more water in the end. But the instant pot version was perfect. Because the water stays locked in, in the Instant pot so you lose much less liquid when you use one.

Health Benefits of Chickpeas

- Regulate Blood Sugar Levels
- Aid in Weight Loss
- Boost Digestive Health
- Protect Heart Health
- Great Source of Protein
- Help Reduce Inflammation
- Protect Skin
- Help Prevent Cancer
- Strengthen Bones
- Protects Eye Health

Ingredients

1 1/2 cups Dry Chickpeas chana
3 tablespoons Oil
1 teaspoon Cumin Seeds
2 Bayleaves
2 Cardamom Pods
3/4 cup Onion finely chopped (medium )
1 1/2 cups Tomatoes finely chopped
1 tablespoon Garlic finely minced
1 tablespoon Ginger finely minced
2 Green Chillies finely chopped (Serrano Peppers will work)
1 1/4 teaspoon Salt
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder or Paprika Powder
2 Potatoes cut into quarters
3/4 teaspoon Garam Masala
1 tablespoon Kasuri Methi optional
Chopped coriander for topping

Method

* Soak the chickpeas in enough water overnight.

* Or you can follow my tip to soak chickpeas in an hour in the notes below.

* Heat oil in the pressure cooker. Add cumin seeds, bayleaf and cardamom pods.

* Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).

* Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot.

* Cook till the tomatoes break down and start becoming mushy (4-5 minutes).

* Add the chickpeas, potatoes and 2 1/2 cups water to the pot.

* Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.

* Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using).

* If the gravy is too thick, add 1/4 to 1/2 cup water.
* Adjust salt to taste and simmer for 5 minutes before turning off the flame.

* Top with chopped coriander and serve hot.