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Channa Masala - Easy Chole Masala Recipe (Instant pot and Pressure Cooker Method)

Channa masala is a tasty one pot recipe prepared with channa and onion- tomato base. It can be prepared quickly using pressure cooker or Instant pot . No need to sauté all the ingredients put everything inside Instant pot /pressure, gravy is ready
5 from 3 votes
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Channa/Chickpea – 1 cup
  • Onion – 1 roughly chopped
  • Tomato – 1 roughly chopped
  • Ginger garlic paste – 1/2 teaspoon
  • Cumin powder – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Channa Masala powder – 1 teaspoon
  • kitchen king masala - 1/2 teaspoon
  • Chilli powder - 1/2 teaspoon
  • Turmeric powder – a pinch
  • Curd – 1 teaspoon
  • Garam masala powder – 1/4 teaspoon
  • Cardamom pods – 2
  • Cinnamon – 1/8 stick
  • Cloves – 2
  • Bay leaves – 1
  • Fennel seeds – 1/8 teaspoon
  • Oil – 1 tablespoon
  • Salt – as needed

Instructions

  • Pressure Cooker:
  • Blend raw onion and tomato into a coarse paste and keep it aside
  • Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato paste ; give a quick stir for a minute
  • Add the garam masala, coriander powder, cumin powder, channa masala powder and turmeric powder; sauté for 3 minutes
  • Add the soaked Chickpea and mix well. Add required salt and 1 cup + 3/4 cup of water and cover the cooker Switch off after 4-5 whistles. Once steam releases, open the cooker lid and boil the channa masala the gravy comes togther. Garnish with onion/lemon. Channa Masala is ready to be served with batura/roti/poori
  • Instant pot :
  • In sauté mode add oil to the Instant pot . After the oil is hot add the whole spices, Let it splutter
  • Add the onion, tomato, ginger and garlic paste, give a quick stir for a minute
  • Add the garam masala, coriander powder, cumin powder, chilli powder, kitchen king masala, channa masala powder and turmeric powder; mix well and cook for 3 minutes stirring occasionally
  • Add the soaked Chickpea and mix well. Add required salt and 1 cup + 1/4 cupof water
  • Turn the Instant pot to manual mode. Cook for 25 minutes high temperature and turn it off
  • After the pressure is realized naturally open the Instant pot lid and boil the channa masala the gravy comes together. Garnish with onion/lemon. Channa Masala is ready to be served with batura/roti/poori

Video

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Notes

  1. I soaked Channa in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
  2. If the channa is watery turn on the stove and cook the channa for 5-10 minutes till you get desired consistency
  3. Use 1/4 teaspoon of amchur powder if you use it instead of curd
  4. Lemon can be squeezed towards the end for tangy flavor
  5. I directly cooked this gravy in cooker/Instant pot , instead you can also cook channa and masala separately, and finally add cooked channa to the masala
  6. After adding channa you can even add coconut (2 tablespoon) and fried gram (3teaspoon) paste
  7. 1 teaspoon of tomato paste can be added for extra color and taste
  8. Blending onion / tomato is your choice masala can be cooked either way. I have tried both the ways. You can do it as you wish
    9. Water depends upon the channa. If you think gravy is watery add 1/4 teaspoon of rice flour and boil for 3-4 minutes
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