Pressure Cooker Chana Masala (Instant Pot and Stovetop recipes)

Ingredients

• 1 1/2 cups Dry Chickpeas (chana)
• 3 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 2 Bayleaves
• 2 Cardamom Pods
• 3/4 cup Onion (finely chopped (medium ))
• 1 1/2 cups Tomatoes (finely chopped)
• 1 tablespoon Garlic (finely minced )
• 1 tablespoon Ginger (finely minced )
• 2 Green Chillies (finely chopped (Serrano Peppers will work))
• 1 1/4 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (or Paprika Powder)
• 1 teaspoon Anardana Powder (dried Pomegranate Powder, optional)
• 2 medium potatoes, 230 grams (cut into 2)
• 3/4 teaspoon Garam Masala
• 1 tablespoon Kasuri Methi (optional)
• 1-2 tablespoons Ghee
• Chopped coriander for topping

Instructions

1. 1

   Soak Chickpeas: Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

2. 2

   --- Instant Pot Chana Masala ---

3. 3

   Fry whole spices and onion: Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and cardamom pods. Once the seeds start spluttering, add the onions, ginger and garlic and cook on high till they are brown (about 3-4 minutes), stirring continuously or on low for 8-10 minutes.

4. 4

   Saute ingredients and pressure cook: Add the tomatoes, salt, turmeric powder, chilli powder and anardana powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes, green chillies and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.

5. 5

   Add seasoning and adjust consistency.: Turn on the saute function again and add garam masala, ghee and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

6. 6

   --- Traditional Pressure Cooker Chana Masala ---

7. 7

   Fry whole spices and onion: Heat oil in the pressure cooker. Add cumin seeds, bayleaf and cardamom pods. Once the seeds start spluttering, add the onions, ginger and garlic and cook on high till they are brown (about 3-4 minutes), stirring continuously or on low for 8-10 minutes.

8. 8

   Saute ingredients and pressure cook: Add the tomatoes, salt, turmeric powder, chilli powder and anardana powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes, green chillies and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.

9. 9

   Add seasoning and adjust consistency.: Once the pressure is released, open the cooker and add garam masala, ghee and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

10. 10

    Stovetop instructions: Stovetop Version: The instructions for the stovetop chana masala are here.