Chana Masala, Chole - Chickpea Curry
By :Subhadra Burugula
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Beautiful fluffy chickpeas curry in onion tomato based spicy gravy is going to tickle your taste buds with spice and flavors. Best served with Rice, Puri or Naan.
Votes: 4
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes, Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chickpeas
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 1 cup chickpeas soaked
  • 1-2 tbsp oil (butter or ghee can also be used)
  • 1 tsp cumin seeds
  • 1 small onion finely chopped
  • 2 slit green chili (or to taste)
  • 1 tbsp Ginger-Garlic paste
  • 2 small tomatoes finely chopped
  • cilantro to garnish
  • 1/2 tsp amchur powder (dry mango powder) or to taste
Spices
  • 1 tbsp chana or chole masala (see the notes for the masala recipe)
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • red chili powder to taste
  • Salt to taste
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes, Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chickpeas
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 1 cup chickpeas soaked
  • 1-2 tbsp oil (butter or ghee can also be used)
  • 1 tsp cumin seeds
  • 1 small onion finely chopped
  • 2 slit green chili (or to taste)
  • 1 tbsp Ginger-Garlic paste
  • 2 small tomatoes finely chopped
  • cilantro to garnish
  • 1/2 tsp amchur powder (dry mango powder) or to taste
Spices
  • 1 tbsp chana or chole masala (see the notes for the masala recipe)
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • red chili powder to taste
  • Salt to taste
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. Soak Chickpeas for at least 8 hours or overnight.
  2. Put instant pot on saute mode high and add oil.
  3. Once oil is hot add cumin seeds and fry for a minute.
  4. Add onions and green chili fry for 2 to 3 minutes.
  5. Add ginger garlic paste and fry for another 2 minutes.
  6. Add tomatoes, fry for a minute or two.
  7. Add all the spices mentioned above. Mix well.
  8. Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch.
  9. Turn off saute mode, put the lid and vent to sealing position.
  10. Do manual high 35 to 40 minutes. (I did 35 minutes).
  11. Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.
Recipe 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.

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