Ingredients
soak
- 1 cup Chana | chickpea
- enough water to soak
To cook
- 3 tablespoon oil
- 1 big onion
- 2 big tomatoes I used vine tomato
- 1 tablespoon ginger garlic paste
- 1/2 tablespoon Kashmiri chilli powder heaped
- 1/2 tablespoon garam masala
- 1 tablespoon chole masala
- required salt
- pinch of sugar
- 3 cups water
- Chana masala
- 1 teaspoon garam masala
Finishing touch
- coriander leaves
- lemon as required
Instructions
- Soak Chana overnight
- Turn on IP in saute mode and add oil
- When the display shows hot add bay leaf, clove, cardamom, and cinnamon and give quick saute
- Add onion and ginger-garlic paste; saute till onion turns translucent
- Furthermore, add tomatoes and mix well
- Add Kashmiri chilli powder, garam masala, chole masala, and required salt; mix well and cook for 3 minutes
- Furthermore, add salt and mix well
- Add the soaked Chickpea and mix well
- Add required salt, water, and pinch of sugar; mix well
- Press “cancel”
- Turn the Instant pot to manual mode. Cook for 35 minutes at a high temperature. Do NPR
- Turn on IP in “saute” mode
- Add garam masala, salt if required, and boil for 15 minutes
- Turn off IP and add coriander leaves and lemon juice; mix well
Video
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Notes
- I soaked Chana overnight instead you can also soak in hot water for 4 hours
- YOu can pressure cook for 7-8 whistles and do natural pressure release
- Lemon can be squeezed towards the end for the tangy flavor. You can use 1/4 teaspoon of amchur powder or 1/2 tablespoon of curd instead of lemon juice
- I directly cooked this gravy in an Instant pot, instead, you can also cook channa and masala separately, and finally add cooked chana to the masala
- Water depends upon the chana. If you think gravy is watery boil for additional time or smash a few chana
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