Here’s a really great authentic Chickpea Curry that’s made from scratch and it is extremely easy! Chickpea recipes can be quite long and tedious – but this one packs serious flavours and you won’t need to run to the supermarket for any unusual spices. It’s mainly made from the pantry staples!
Besides soaking the Chana or chickpeas overnight ,we do not include any extra steps in planning.Just cook the chickpeas in a Pressure cooker or Instant pot along with spices and this curry can be made in less than an hour.
Mega flavours and made from scratch!!
Like most of the Indian curries ,these are cooked in Onion and Tomato base with a whole lot of spices.
Other than few key ingredients it Ok to have some spices missing.
Chana Masala is a curry that we grew up eating. So mum shared a whole lot of Hacks, Tips and Tricks to get the curry right each time.
Let me share a few with you.
- Choose 8mm chickpeas for a curry. They are small in size and cook faster, hence they are great for curries.
- Use ½ teaspoon of baking soda if the chickpeas have been soaked for less than 3-4 hours.
- For the rich dark colour, people use tea leaf pouches. Mum used amla (gooseberry)powder (easily available in Indian store)
- Mash the chickpeas lightly in the curry to get more flavour.
Making the Chickpea Curry
Measuring out those spices is definitely the step that takes the most time in this recipe!!
So once that’s done, it’s a pretty effortless recipe:
- Add ghee and whole spices
- Sauté garlic and onion
- Sauté spices (brings out the flavour)
- Add everything else (chickpeas, tomato, water)
- Cook to reduce and thicken, then stir in coriander leaves.
What makes this recipe so special ?
- The recipe simplifies the making of chickpea curry in an instant pot/pressure
- Made from a kitchen staple.
- Protein packed and budget friendly.
- The recipe is close to the authentic flavour yet much lower in calories.
- Great meal preparation
Chana Masala (Instant Pot)
Here’s a really great authentic Chickpea Curry that’s made from scratch and it is extremely easy! Chickpea recipes can be quite long and tedious – but this one packs serious flavours and you won’t need to run to the supermarket for any unusual spices. It's made from the pantry staples!
- 2 cups raw chickpeas soaked overnight in enough water
- 1 cup coarse onion paste/grated
- 2 tablespoons ginger garlic paste
- 2 to mato chopped (1 cup approx)
- 2 teaspoon sliced ginger and green chilli
- 2 tablespoon oil
- 2 tablespoon ghee (optional)
- ⅓ cup chopped coriander
- 3 cups water
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder (I use Kashmiri chilli powder)
- 1 teaspoon pepper powder
- 2 teaspoon coriander powder
- 2 teaspoon mango or amla powder
- ½ -1 teaspoon garam masala
- 2 teaspoon choley masala (optional)
- 2 teaspoon roasted cumin powder
- Salt to taste (I used 2.5 teaspoons of salt)
- Whole spices
- 2 cloves
- 2 cardamom
- 1 black cardamom
- 1 stick cinnamon
- 2 bay leaf
- Soak the chickpeas overnight, drain and keep aside.
- Put the instant pot in saute mode and add oil.
- Add the whole spices like cardamom, cloves, cinnamon and bay leaf.
- Add turmeric and chilli powder and stir.
- Add the onion and ginger-garlic paste and give it a good stir.
- Add the chopped tomatoes and cook for 5 minutes till the raw smell disappears.
- Add the drained chickpeas and stir for 10 minutes.
- Add the spices like pepper, cumin powder, coriander powder and Kasuri methi.
- Add water and salt as per taste and desired consistency.
- Cook for ten minutes in pressure cook mode. Once done, leave the cooker to release its steam on its own.
- Then opens the lid and allows it to simmer for a while. Adjust water and salt
- Serve topped with extra cooked garlic, chillies in ghee. (tempering)
- This recipe works well with soaked chickpeas which have not been boiled.
- Both instant pot or pressure cooker can be used in this recipe with suitable settings. (Instant setting as mentioned above ) For pressure, cooking cooks the chickpeas with all the spices and vegetables and adequate water for 30 minutes and then allows the steam to release on its own.
- Soaking overnight or at least 5-6 hours of chickpeas is the best way to make Chana Masala.
- Small 8 mm chickpeas are sweeter and easier to cook as compared to 12mm chickpeas.
- In case the chickpeas have been soaked for less time than recommended use ½ teaspoon of baking soda in the recipe. This will soften the chickpeas and reduce the cooking time.
- As much as it tastes great when freshly made, chana masala tastes even better the other day.