Instant Pot Chole/Chana Masala

Monday, May 04, 2020

I have been trying to experiment Instant Pot versions of  certain everyday recipes whenever possible. 

Choley/Chana Masala turns out really good in the Instant Pot. You don't have to pressure cook chickpeas separately after they are finished soaked which makes the entire process a tad easier 

What I also love is the fact that once you set the timer for it to cook, you can go about doing your chores without bothering about it & once its done with cooking, it automatically switches to the keep warm mode. So it remains nice & warm until you are ready to eat 


You Will Need:

  • 2 cups Kabuli Chana 
  • 1 large Onion
  • 100 grams Tomato Puree
  • 2 teaspoons Everest Chole Masala
  • 1 teaspoon Red Chili Powder
  • Half teaspoon Turmeric powder
  • Half teaspoon Garam Masala/Kitchen King Masala
  • 1 teaspoon Kasuri Methi
  • 2 nos. Bay Leaf
  • 2 Green Chilies
  • 4-5 Garlic pods
  • A small knob of Ginger
  • 1 teaspoon Cumin seeds
  • A small piece of Jaggery - Optional
  • Chopped Coriander 
  • Salt as per taste
  • 1 tablespoon cooking oil
  • 1 tablespoon Ghee 
How To:

Soak Kabuli Chana in plenty of water for at least 6 hours or overnight. 

In a blender, grind a handful of soaked chickpeas along with Green Chilies 

Make a paste of Ginger & Garlic & set aside

Turn on the sauté mode of the Instant pot & add oil & Ghee. When hot, splutter cumin seeds. Add bay leaves, ginger & Garlic & fry for 20 seconds

Add onions, salt & turmeric & sauté until onions turn pink

Add tomato puree, red chili powder, Everest Choley Masala, Kasuri Methi, Kitchen king Masala & keep sautéing until it becomes pulpy & oil starts oozing out on the sides. Add a piece of jaggery.

Add the green chili & chickpea paste & mix well. Check for other spices as well & add more if necessary to balance out the taste

Add the drained chickpeas, some salt & 4 cups of water. 

Cancel the sauté mode. close the lid & seal the vent & pressure cook on high for 30 minutes.

20 minutes after it has finished cooking, release excess pressure if any

Open the lid, mix well again. Garnish with chopped coriander & serve with Rice/Roti/Puris 


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