Chana masala recipe | Chole masala in pressure cooker

Chana masala recipe is another popular Punjabi dish of Indian origin. This dish is one of India’s most popular vegetarian dishes. Chole Masala, or "chana masala," is made of a mixture of spices, chickpeas, and tomatoes. This dish can be served over rice or bread, or even on its own as a soup or stew. Most of the time, chana masala is thought of as an Indian dish, but it is also popular in Pakistani and Bangladeshi cooking.

How To Make Chana Masala Recipe

There are several methods for making the classic dish chana masala, as well as numerous variants on it. For instance, some people like their chana masala gravy hot, so they add red or green chilies, while others want their gravy with more flavor and taste, so they add ginger garlic paste.

A classic Indian meal prepared year-round is chole, also known as chana masala. The essential components are whole spices, minced onion, tomato puree, garlic, and chickpeas. This classic dish does, however, also have a lot of variants. For instance, we like to add garam masala or red chili powder to chole masala stew to make it spicy.

Ingredients & Methods

Ingredients

• Chana - 250 gm
• Onion - 1 medium
• Ginger - 1 big
• Garlic - 10 cloves
• Green chili - 3
• Curry leaves
• Oil - 1/4 cup
• Tomato Puree - 1/2 cup
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 & 1/2 tsp
• Kashmiri chili powder - 1 tsp
• Chole masala - 1 & 1/4 tsp
• Garam Masala - 1 tsp
• Roasted Kasuri methi - 1/2 tsp
• Coriander leaves
• salt
• water - 2 cups
• Corn flour slurry - 1 tsp corn flour + 2 tbsp water

Methods

• To a grinding jar add onions, ginger, garlic, green chili, curry leaves, and coarse grind.
• To a pressure cooker add oil. when the oil gets heated add in the coarsely ground onions. cook until the onions turn golden.
• Once the onions turn golden add the tomato puree. Add salt as required. Mix well, cover, and cook for 5 mins.
• After 5 mins, add seasoning turmeric powder, coriander powder, Kashmiri chili powder, and chole masala cook until the raw smell goes off, and add coriander leaves. Mix well and add the soaked chana.
• Add garam masala and roasted Kasuri methi mix well and pour 2 cups of water. cover and cook up to 7 whistles, and open when the pressure is fully released.
•  Allow to simmer, To add extra thickness prepare corn flour slurry by mixing 1 tsp corn flour in 2 tbsp water Mix well without lumps add the cornflour slurry to chole masala
• Mix well and allow to simmer for 2 mins finally garnish with coriander leaves.

This dish has a lot of variations in its preparation, but the preparation procedure remains the same for all these variations. One should always follow the basic steps before starting any variation of the recipe: wash and soak chickpeas for about 8–12 hours, then boil them with tomato puree and added masalas until they are completely cooked, spice it up with a touch of all-purpose Indian spices, and then add a little corn flour slurry to make the gravy thicken. The first variation of this dish is that one can use ground beef instead of chickpeas, but it's not necessary. The second variation would be to replace the water with chicken broth for a richer flavor.

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