How To Make Chana Masala In A Pressure Cooker?
Image Credit: Chana Masala | Image Credit: Freepik

What is Chana Masala?

Chana Masala is made with chickpeas (also known as garbanzo beans) cooked in a spicy and tangy tomato-based sauce. It is flavored with a blend of Indian spices, including cumin, coriander, turmeric, and garam masala, and often includes onions, garlic, and ginger. 

It can be served as a main dish with rice or naan bread or as a side dish with other Indian dishes. 

Chana Masala is a nutritious and delicious option for anyone looking to add more plant-based protein to their diet.

How to prepare Chana Masala in Pressure Cooker?

Chana masala can be prepared in a pressure cooker, which speeds up the cooking process and results in a delicious and flavorful dish. 

Here is a detailed list of ingredients and recipe for the same.

Ingredients:

The ingredients are as follows:

  • 1 cup dried chickpeas
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt, to taste
  • 2 tbsp oil
  • Water, as needed
  • Coriander leaves, for garnishing

Detailed recipe:

 ASIN ID - B00SX03I08    

  • Rinse the chickpeas under running water and soak them in enough water for at least 6 hours or overnight. Drain the water and keep them aside.
  • Heat oil in a pressure cooker on medium heat. Add cumin seeds and let them crackle.
  • Add chopped onions and sauté until they turn golden brown.
  • Add grated ginger and minced garlic. Sauté for a minute until the raw smell goes away.
  • Add chopped tomatoes and green chilies. Sauté for 3-4 minutes until the tomatoes turn mushy.
  • Add coriander powder, garam masala, turmeric powder, red chili powder, amchur powder, and salt. Mix well and sauté for a minute.
  • Add soaked chickpeas and 4 cups of water. Mix well and close the lid of the pressure cooker.
  • Cook the chickpeas in the pressure cooker for 4-5 whistles or until they are tender.
  • Once the pressure is released, open the lid of the pressure cooker and mix the chickpeas gently. If the gravy is too thick, add more water and mix well.
  • Garnish with coriander leaves and serve hot with roti or rice.

Tips for making Chana Masala in Pressure Cooker

  • Here are quick tips for making Chana Masala in Pressure Cooker
  • Soak the chickpeas overnight or for at least 6 hours for best results.
  • Rinse and drain the chickpeas well before cooking.
  • Use a 1:3 ratio of chickpeas to water for cooking in the pressure cooker.
  • Add a teaspoon of salt to the water to enhance the flavor of the chickpeas.
  • Add a teaspoon of oil to prevent the chickpeas from foaming during cooking.
  • Add a pinch of garam masala powder towards the end of cooking for extra flavor.

Making Chana Masala in a pressure cooker is a quick and easy way to enjoy this delicious Indian dish. With just a few simple ingredients and some basic cooking skills, you can create a flavorful and nutritious meal in no time. The key to success is to soak the chickpeas beforehand to ensure they cook evenly and become tender. You can also customise the spices to your taste, adding more or less heat depending on your preference.