Chana Masala Recipe | Easy One-Pot Punjabi Chole
One of the most popular Indian dishes, chana masala or chole is made with chickpeas cooked in a spicy tangy gravy. This quick and easy recipe gives a one pot method for preparing this beloved dish in an instant pot or pressure cooker.
Recipe Info
Nutrition
Calories: 259kcal | Carbohydrates: 40g | Protein: 11g | Fat: 7g | Fiber: 12g
Equipment
Ingredients For Chana Masala Recipe | Easy One-Pot Punjabi Chole
- 1 Cup White Chickpeas (Safed Chane)
- 1 Medium Sized Onion
- 2 Medium Sized Tomatoes
- 2-3 Green Chilies
- 1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/4 Teaspoon Heeng (Asafoetida)
- 2 Laung (Cloves)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Black Cardamom (Badi Elaichi)
- 3-4 Black Peppercorn (Sabut Kali Mirch)
- 1 Bay Leaf (Tej Patta)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 2 Teaspoons Chole Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt or to Taste
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Chana Masala Recipe | Easy One-Pot Punjabi Chole
- Wash and rinse white chickpeas. Soak them overnight or at least for 7-8 hours. Be sure to use a large vessel and add sufficient amount of water as the chickpeas will expand in size when they are soaked.1 Cup White Chickpeas (Safed Chane)
- If using instant pot, start it in saute mode. Heat oil in the instant pot or pressure cooker. Then add jeera (cumin seeds) and heeng (asafoetida). Also add laung (cloves), dalchini (cinnamon stick), badi elaichi (black cardamom), sabut kali mirch (black peppercorn) and tej patta (bay leaf). Saute the whole spices for 30 seconds.1 Teaspoon Cumin Seeds (Jeera), 2 Laung (Cloves), 1 Black Cardamom (Badi Elaichi), 3-4 Black Peppercorn (Sabut Kali Mirch), 1 Bay Leaf (Tej Patta), 1/4 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil, 2 Inch Dalchini (Cinnamon Stick)
- Then add finely chopped onions to the instant pot or pressure cooker. You can also make a puree of the onions if you want.1 Medium Sized Onion
- Add grated ginger and chopped green chilies. I have not added any garlic in this recipe, but some people like to add it as well.2-3 Green Chilies, 1 Inch Piece of Ginger
- Add turmeric powder (haldi), red chilli powder, chole masala, garam masala, amchur (dry mango powder) and salt. If you do not have amchur, you can replace it with 2 teaspoons tamarind paste, 1 teaspoon jaljeera or even lemon juice.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 2 Teaspoons Chole Masala, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
- Mix all the spices well and saute on medium heat till the onions are roasted, for around 3-4 mins.
- Add finely chopped tomato to the chole gravy. You can also add pureed tomatoes, or tomato paste.2 Medium Sized Tomatoes
- Cook for 3-4 minutes to roast the tomatoes. The onion tomato gravy will start to leave oil on the sides.
- Add the chickpeas to the instant pot or pressure cooker along with 3 cups of water. For instant pot, close the lid and set the valve to sealing position, then use pressure cook / manual (high) setting for 35 minutes. For pressure cooker, cook on high heat till you get one whistle, then turn the flame to low and let the chole cook for around 30 minutes.
- For both instant pot and pressure cooker, let the pressure to release naturally for 20 minutes. After this you can lift the vent and manually release it. Mash a few chickpeas with the back of the spoon to thicken the gravy. If there is too much water, you can simmer for 4-5 minutes to reduce it. If it is too dry, you can add a little water and bring the chole to a boil again.
- Chana Masala or chole are ready. You can garnish them with coriander leaves, chopped or sliced onions, tomatoes, green chillies and lime wedges. Serve them hot with roti, bhatura or poori.
