Chettinad Chana masala | hotel style channa gravy | chettinad chole
Chettinad Chana masala | Hotel style channa Gravy | Chettinad chole | south indian style Chana masala | chana kuzhambu | kondakadalai kuzhambu | pressure cooker chana curry | Chana kurma | Saravana Bhavan style chana masala | HSB Channa curry | Kondakadalai masala | one pot channa | South Indian style chana masala | pressure cooker Chana | Chana curry with step-by-step pictures and video recipe. Check out the one-pot channa masala. If you like the video pls SUBSCRIBE to my channel
ONE POT Chana masala
Protein-rich south Indian style Chana masala in a pressure cooker is super easy to make and tastes delicious. Freshly ground spice gives amazing flavor
SHOULD I SOAK chickpea overnight?
Yes always soak chickpeas overnight as it helps for better cooking and digestion. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water. If you don't have enough time cook for additional whistles
CAN I ADD SALT WHILE COOKING chickpea?
Yes, if you are directly pressure-cooking chickpeas adding salt helps to avoid overcooking. Also, Chana absorbs salt flavor. Adjust whistles according to the chana you use.
Should I use measured water for cooking Chana?
It is optional but as we are reusing the water for chana masala and making the recipe beginner friendly I prefer doing it
HSB Channa masala
To make saravana bhavan style channa kurma add the ingredients under "to grind".
HOW TO MAKE INSTANT POT Chana kuzhambu
Cook the Chana for 20 minutes and let the pressure release naturally. Follow the rest of the steps sam and cook again for 5 minutes for the IP channa masala recipe
Oil for kurma
peanut oil and sesame oil gives the best taste but you can add any oil of your choice
How to serve Chana kurma
It goes well as a side dish for Tiffin varieties like chappathi, parotta idli, dosai, etc. It also tastes good with rice.
ingredients
Pressure cook chana
1 cup chickpea
3 cups water
¼ teaspoon cumin seeds
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon sesame oil
1 clove
small piece cinnamon
To roast and grind
½ tablespoon sesame oil
1 clove
small piece cinnamon
¼ cup coconut
1 teaspoon pepper
4 garlic
1 teaspoon fennel seeds
½ teaspoon cumin seeds
curry leaves
Ginger
½ teaspoon poppy seeds
1 tablespoon dhaniya
6 small onion
¼ cup Water + extra
Pressure cooker Chana masala
1 tablespoon peanut oil
curry leaves
½ teaspoon fennel seeds
clove
Cinnamon
1 tomato
green chilli
20 small onion
1 teaspoon Kashmiri chili powder
¼ teaspoon turmeric powder
1 teaspoon sambar powder
2 +½ cups water
Required salt
How to make pressure cooker Chettinad Chana masala with step-by-step pictures
- Soak chickpea overnight
- Discard the water. Add soaked Chana, pepper, cumin seeds, clove, cinnamon, water, sesame oil, and required salt; pressure cook for 6 whistles
- add sesame oil and heat
- furthermore add clove, cinnamon, fennel seeds, pepper, cumin seeds, coriander seeds, and poppy seeds; roast
- add small onion, ginger, and garlic; saute well
- turn off the stove
- add water and coconut; cool and grind well
- heat oil
- add clove, cinnamon, curry leaves, green chilli, and fennel seeds; splutter
- Furthermore, add onion and sauté till it turns translucent
- add tomatoes, salt, turmeric powder, sambar powder, and chilli powder; saute till tomatoes turn mushy
- furthermore, add ground masala; mix well
- add water and cooked Chana; boil
- Pressure cook for 3 whistles
- Mix well and boil
Ingredients
Pressure cook chana
- 1 cup chickpea
- 3 cups water
- ¼ teaspoon cumin seeds
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon sesame oil
- 1 clove
- small piece cinnamon
To roast and grind
- ½ tablespoon sesame oil
- 1 clove
- small piece cinnamon
- ¼ cup coconut
- 1 teaspoon pepper
- 4 garlic
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- curry leaves
- Ginger
- ½ teaspoon poppy seeds
- 1 tablespoon dhaniya
- 6 small onion
- ¼ cup Water + extra
Pressure cooker Chana masala
- 1 tablespoon peanut oil
- curry leaves
- ½ teaspoon fennel seeds
- clove
- Cinnamon
- 1 tomato
- green chilli
- 20 small onion
- 1 teaspoon Kashmiri chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon sambar powder
- 2 +½ cups water
- Required salt
Instructions
- Soak chickpea overnight
- Discard the water. Add soaked Chana, pepper, cumin seeds, clove , cinnamon , water, sesame oil, and required salt; pressure cook for 6 whistles
- add sesame oil and heat
- furthermore add clove, cinnamon, fennel seeds, pepper, cumin seeds, coriander seeds, and poppy seeds; roast
- add small onion, ginger, garlic; saute well
- turn off the stove
- add water and coconut; cool and grind well
- heat oil
- add clove, cinnamon, curry leaves, green chilli, and fennel seeds; splutter
- Furthermore, add onion and sauté till it turns translucent
- add tomatoes, salt, turmeric powder, sambar powder and chilli powder; saute till tomatoes turn mushy
- furthermore add ground masala; mix well
- add water and cooked Chana ;boil
- Pressure cook for 3 whistles
- Mix well and boil
Video
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