Pressure-Cooker Chickpea Curry (Chole Masala Recipe)
Chole Masala made in a Pressure Cooker
Why Should You Make Chole Masala in a Pressure Cooker?
Chickpea (garbanzo beans) curry is a spicy side dish often served in combination with poori or batura. This curry goes well with any type of flatbread, pancake, roti, chapati, fried rice, etc.
Making this curry in a pressure cooker saves time. The long cooking time gives the spices the opportunity to be properly absorbed by the garbanzo beans and the gravy. Because you are making this side dish in a single pot, it is hassle-free.
Now, let me show you how to make chickpea curry in a pressure cooker.
Ingredients for Making Chickpea Curry in a Pressure Cooker
- 1 cup chickpea or garbanzo beans, soaked in water for 8-10 hours or overnight.
- 1/2 cup onions, diced
- 3 garlic cloves, optional, I used
- 1/2 inch ginger, chopped
- 3/4 cup tomatoes, chopped
- whole garam masala spices, 1 cardamom, 3 cloves, 1/2 inch cinnamon, and a piece of mace, a bay leaf
- 2 pinches turmeric powder
- 1/4 tsp or less red chili powder, use kashmiri red chili powder for bright red color
- 1/4 tsp coriander seeds powder
- 2 pinches garam masala powder
- 1/2 tsp or more chole masala, avavailable in Indian stores
- 1 1/2 tbsp oil
- 1/4 tsp sugar, to balance the sourness
- salt, to taste
- 2 tbsp coriander leaves, finely chopped
- 1/4 tsp cumin seeds
Step-By-Step Instructions and Images for Making Chickpea Curry (Chole Masala):
- Soak chickpea (garbanzo beans) in water for 8-10 hours or overnight. Strain them.
- Grind diced onions, ginger, and garlic to make a smooth paste. If needed, add very little water while grinding. Keep aside.
- Grind tomato to make a smooth puree. Collect it in a bowl.
- Heat oil in a pressure cooker base. Throw in whole garam masala spices like cinnamon, cloves, mace, cardamom, and a bay leaf. Add cumin seeds. Saute on a low fire for 15 seconds. Now, your kitchen will be filled with a nice aroma of the spices.
- Add turmeric powder and red chili powder. Just stir it once. Immediately add onion-ginger-garlic puree. Saute till the moisture evaporates from it.
- Throw in garam masala powder, coriander powder, and chole masala. Stir-cook for a while.
- Pour tomato puree into the cooker. Stir-cook till the water evaporates from it and it becomes a bit thick and dry. Add garbanzo beans. Mix well. Also, add salt and sugar.
- Stir-cook for two minutes. Add 2 1/2 cups of water. Now, the mix becomes thin. But, once the chickpea gets cooked, the gravy thickens. Boil the mix for 2-3 minutes.
- Now, close the cooker with its' lid and place cooker weight. Keep the heat medium-high. Cook till 5 whistles and simmer for 15-18 minutes.
- Open the lid, once the pressure releases naturally. Check whether chickpea has cooked properly or not. If not, cook it for some more time.
- Stir it once. Remove bay leaf, cinnamon, and any other big whole masala spice. Discard them.
- Add half of the chopped coriander leaves. Adjust salt. Transfer the curry into a serving dish.
- Garnish with the remaining chopped coriander. Hot and spicy chole masala is inviting! Serve it with flatbread, pancakes, roti, poori, fried rice, or any other mild-spicy main course. Enjoy the taste and reap the health benefits!
Making the Curry-Images on SpotClick thumbnail to view full-size
Nutritional Information of Chole Masala or Chickpea Curry
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Carbohydrates 42 g||14%|
|Sugar 1 g|
|Fiber 9 g||36%|
|Protein 9 g||18%|
|Cholesterol 0 mg|
|Sodium 320 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|