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Chana Masala (Chickpeas Curry)
Chickpeas are one of the oldest cultivated vegetables in Earth arguably domesticated around 7500 BC in the Middle East. These are high on protein and are known by various names like Garbanzo, Bengal Gram, Egyptian pea etc. in various parts of the world. Chickpeas holds a lot of prominence in the Indian Vegetarian cuisine, it is utilized in many forms including its flour which is a major binding agent in a lot of Indian fried condiments.
Chana masala is one of the most famous chickpea dishes from the Indian subcontinent.
If there is one dish which is served from Exotic Dinners to Street Food in the Indian Cuisine, it is Chana Masala. You can just serve it in a bowl, add a samosa and some fresh garnish on top with curd and tamarin and it turns into a famous chat item. The dish is one of the mainstays in many north Indian dinner parties. Someone had once said if “Chana Masala” had a twitter account, it might get more followers than Priyanka Chopra.
So I have not tried to change much about this dish, it is prepared with slight variations across the country and mine is a simpler instant pot version too. It cooks without much fuzz and goes great with any type of bread. Give it a try and let me know how you like it.
Do check the YouTube video for better understanding of the recipe, do follow me in Instagram and Facebook.
Cuisine – Indian
Keywords- Chickpeas, Chana, Instant Pot, Dinner, Masala, Food, Spicy, Tasty, Recipe, Cooking
Prep Time – 10 Mins.
Cook Time – 30 Mins.
Ingredients:
Some oil
1 onion sliced thin
1 Teaspoon of cumin seeds.
1 Teaspoon of ginger garlic paste
1 Teaspoon of turmeric powder
1 Teaspoon of coriander powder
2 tomatoes diced into small pieces
Salt to taste
½ lb of chickpeas, soaked in water overnight
½ Lemon for serving
Cilantro leaves for garnishing
Whole spices –
6 cloves
4 cardamom pods
2 cinnamon sticks
1 star anise
Some bay leaves
1 black cardamom
Masala/Spice Mix –
2 Teaspoons of garam masala powder (all spice)
1 Teaspoon of chat masala powder
1 Teaspoon of dry mango powder
2 Teaspoons of dried fenugreek leaves (kasturi methi)
1 Teaspoon of red chili (Kashmiri) powder
RECIPE:
Masala-
1. Add the ingredients listed in the Ingredients under the Masala/Spice mix section into a bowl.
2. Add ¼ cup of water and mix them together into a paste, keep it aside.
Chana Masala
3. Take the instant pot, switch on the “Sauté mode” and pour some oil in it.
4. Add the whole spices and sauté for a minute.
5. Add the onions, cumin seeds and ginger garlic paste, sauté for 8 minutes and let the onions caramelize.
6. Now add the turmeric powder, coriander powder and tomatoes. Cook for 5 minutes while stirring occasionally to prevent the masala from catching on the pot.
7. Take out the ingredients from the pot and blend them into a paste.
8. Pour it back into the pot and add the spice mix (masala) prepared before into it. Mix them together while cooking for 2 more minutes.
9. Add salt and the soaked chickpeas into the instant pot, add 2 cups of water and mix them.
10. Close the lid and pressure cook for 15 minutes (or 3 whistles).
11. Let the pressure release by itself once the 15 minutes are over, open the lid.
12. Take some of the chickpeas out with a little gravy/curry into the blending jar. Blend them into a thick paste and add them back into the pot. This step is optional but helps in thickening of the gravy and gives it a good texture.
13. Squeeze a little lemon on top, sprinkle some cilantro leaves and serve it hot with roti, naan bread or rice.
