Tag Archives: channa masala recipe

Channa Masala – Easy Chole Masala Recipe (Pressure Cooker Method)

Channa masala is one of the most common side dishes at home for chappati. It tastes great with batura, but the oil factor in batura is scary! Luckily, it also tastes good with chapatti. There are many ways to prepare channa masala. My Amma usually cooks channa separately, prepares masala and adds the channa to it, along with ground coconut and fried gram. When we were in UK, I didn’t have blender initially, so I opted for this direct pressure cooker method. Since it is easy and simple, till date I am following this method.

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Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Channa/Chickpea  – 1 cup

Onion – 1  roughly chopped

Tomato – 1 roughly chopped

Ginger garlic paste – 1/2 tsp

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Channa Masala powder – 1 tsp

Turmeric powder – a pinch

Amchur powder/Lemon juice/Curd – 1/4 tsp

Garam masala powder – 1/4 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 2

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed

Method:

  • 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 and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder, channa masala powder, turmeric powder and amchur powder. Allow it to cook for  2 to 3 mins

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  • Add the soaked Chickpea and mix well. Add required salt and 3/4 cup  of water and cover the cooker

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  • Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with onion/lemon. Channa Masala is ready to be served with batura/roti/poori

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My Notes:

  • 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
  • I directly cooked this gravy in cooker, instead you can also cook channa and  masala separately, and finally add cooked channa to the masala
  • After adding channa you can even add coconut (2 tbsp) and fried gram (3tsp) paste
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