Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pr

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

1 cup Chickpeas (Chole/Garbanzo beans) (washed, 250 ml)

3 cups Water (for soaking)

1 ½ cups Water (for cooking)

1 tablespoon Ghee or Oil

1 Green Chili Pepper (chopped, optional)

5 cloves Garlic (minced)

1" inch Ginger (grated)

1 ½ cups Onion (diced)

3/4 cup Tomatoes (chopped or 1 tbsp Tomato paste)

1 tablespoon Dried Fenugreek leaves (Kasoori Methi)

Cilantro (to garnish)

1/2 teaspoon Cayenne or Red chili powder

1 teaspoon Coriander powder (Dhaniya powder)

1 tablespoon Chole Masala

1 teaspoon Salt (adjust to taste)

1 teaspoon Dry Mango powder (Amchur)

1 teaspoon Cumin seeds (Jeera)

2 leaves Bay leaf (Tej Patta)

1/2 teaspoon Black Peppercorns

1 inch Cinnamon (Dalchini)

Instructions

Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.

For Instant Pot Chana Masala:

Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.

When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

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)

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.

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.

Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.

For Stovetop Pressure Cooker Chana Masala

Heat oil in the pressure cooker on medium-high heat. Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.

When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.

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.

Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.

Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.

Nutrition

• Calories: 255 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 2 g
• Cholestérol: 9 mg
• Sodium: 1271 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 7 g
• Protéines: 11 g