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

1/4 teaspoon cumin seeds

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sesame oil

1 clove

small piece cinnamon 

To roast and grind

1/2 tablespoon sesame oil

1 clove

small piece cinnamon

1/4 cup coconut

1 teaspoon pepper

4 garlic

1 teaspoon fennel seeds

1/2 teaspoon cumin seeds

curry leaves 

Ginger

1/2 teaspoon poppy seeds

1 tablespoon dhaniya

6 small onion

1/4 cup Water + extra

Pressure cooker Chana masala

1 tablespoon peanut oil

curry leaves

1/2 teaspoon fennel seeds

clove

Cinnamon

1 tomato

green chilli

20 small onion

1 teaspoon Kashmiri chili powder

1/4 teaspoon turmeric powder

1 teaspoon sambar powder

2 +1/2 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

Chettinad chana curry

channa masala

5 from 1 vote

Print Pin Comment

Ingredients

Pressure cook chana

• 1 cup chickpea
• 3 cups water
• 1/4 teaspoon cumin seeds
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sesame oil
• 1 clove
• small piece cinnamon

To roast and grind

• 1/2 tablespoon sesame oil
• 1 clove
• small piece cinnamon
• 1/4 cup coconut
• 1 teaspoon pepper
• 4 garlic
• 1 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• curry leaves
• Ginger
• 1/2 teaspoon poppy seeds
• 1 tablespoon dhaniya
• 6 small onion
• 1/4 cup Water + extra

Pressure cooker Chana masala

• 1 tablespoon peanut oil
• curry leaves
• 1/2 teaspoon fennel seeds
• clove
• Cinnamon
• 1 tomato
• green chilli
• 20 small onion
• 1 teaspoon Kashmiri chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon sambar powder
• 2 +1/2 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!