Lightning fast Chana masala recipe (Chickpea Curry, Punjabi Chole)
Get ready for a flavor explosion that’ll make you want to draw little faces on all the chickpeas you see forevermore, so you can kiss and marry each and every one!
Servings: 4 (yield 4½ cups)
Calories: 104kcal
Cost: $6.75
Equipment
Ingredients
- 2 tablespoons canola oil sunflower oil, or olive oil
- 1 yellow onion medium size, finely diced
- 1 ½ teaspoons grated fresh ginger
- 1 bay leaf
- 3 cloves garlic minced
- 2 green chilies hari mirch, cut into strips, stems discarded
- 1 cup diced tomato
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- 4 teaspoons chana masala I like MDH brand
- 2 teaspoons chickpea flour besan, or gram flour
- 1 teaspoon salt
- ⅓ cup chopped cilantro leaves
- 2 15 oz. (439 g.)cans chickpeas, drained and rinsed
- 1 cup water
Garnish
- ¼ cup chopped cilantro
- ¼ cup kasuri methi leaves optional
Instructions
- In a thick-bottomed pot, heat cooking oil over medium heat.
- After 60 seconds, when the oil is hot, add the finely diced yellow onion, grated fresh ginger, and bay leaf. Sauté them together for about 4 minutes, until the onions turn translucent and start to develop a light golden hue.
- Stir in the minced garlic and strips of green chilies, diced tomatoes, turmeric, Kashmiri red chili powder and chana masala. Cook for another 4-5 minutes until the tomatoes start to wither and break down.
- Add the chickpea flour (besan), and stir to ensure no lumps develop. The chickpea flour helps to thicken the curry and intensify the gravy.
- Add the salt, cilantro, drained chickpeas, and water, and turn up the heat to high, cooking the chana masala for a few minutes until darkened, thick, and bubbly.
- Before serving, sprinkle the Chana Masala with chopped cilantro and kasoori methi leaves (optional) to add a refreshing herbal note to the dish.
Notes
Instant Pot Method:
1. Set your Instant Pot to the "Sauté" function. Heat 2 tablespoons of canola oil, sunflower oil, or olive oil in the pot. 2. Sauté the finely diced yellow onion, grated fresh ginger, and bay leaf until the onions turn translucent. 3. Add the minced garlic and strips of green chilies, and cook for a couple of minutes until the garlic becomes aromatic. 4. Stir in the diced tomatoes, turmeric, Kashmiri red chili powder, chana masala spice blend, and chickpea flour. Cook for about 5-6 minutes until the tomatoes soften. 5. Season with 1 teaspoon of salt, and add the drained and rinsed chickpeas. 6. Pour in 1 ¼ cups of water, and give everything a good stir. 7. Close the Instant Pot lid and set it to the "Pressure Cook" mode for 5 minutes. 8. Once done, allow a natural pressure release for 5 minutes before carefully opening the vent to release any remaining pressure.Pressure Cooker Method:
1. Follow the same instructions as the Instant Pot method, using a stovetop pressure cooker. 2. After adding the chickpeas and water, secure the lid on the pressure cooker and bring it to full pressure over medium heat. 3. Once full pressure is reached, reduce the heat to low and cook for 5 minutes. 4. Allow the pressure to release naturally before opening the pressure cooker.Cooking Notes
For a milder version, remove the seeds from the green chilies before adding them to the pot. You can also adjust the amount of Kashmiri red chili powder to suit your heat preferences. If you find the Chana Masala is getting too thick, add a splash of water to maintain your desired consistency. If the tomatoes you are using aren't super ripe and flavorful, or are out of season, consider adding fresh lemon juice, or amchur (dried mango powder) and a pinch of jaggery or sugar to the dish to simulate the flavor of better, yummier tomatoes. If you prefer more warming spices, consider stirring in ½ teaspoon garam masala powder into the dish before serving.Nutrition
Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 671mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg