Easy Pressure-Cooker Chickpea Curry (Chole Masala) Recipe

Updated on February 7, 2020
ShailaSheshadri profile image

I worked as a banker for 17 years, and now I work as a freelance writer. I love staying fit and cooking tasty and healthy meals.

You can make this chickpea curry (chole masala) in a pressure cooker.
You can make this chickpea curry (chole masala) in a pressure cooker.

Why Should You Make Chole Masala in a Pressure Cooker?

Chickpea (garbanzo bean)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 allows the spices to be properly absorbed by the garbanzo beans and the gravy. Another benefit of using a pressure cooker is that because you are making this side dish in a single pot, it is hassle-free.

Now, let me show you how to make this dish.

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Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 1 cup chickpeas (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, 1 piece mace, 1 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 teaspoon coriander seeds powder
  • 2 pinches garam masala powder
  • 1/2 teaspoon or more chole masala, available in Indian stores
  • 1 1/2 tablespoons oil
  • 1/4 teaspoon sugar, to balance the sourness
  • salt, to taste
  • 2 tablespoons coriander leaves, finely chopped
  • 1/4 teaspoon cumin seeds

Instructions

  1. Soak chickpeas (garbanzo beans) in water for 8-10 hours or overnight. Strain them.
  2. Grind the diced onions, ginger, and garlic to obtain a smooth paste. Add very little water while grinding. Set aside.
  3. Grind chopped tomatoes to make a smooth puree. Collect the puree in a bowl.
  4. Heat oil in a pressure cooker base. Throw in whole garam masala spices (cinnamon, cloves, mace, cardamom, and bay leaf). Add cumin seeds. Saute on low fire for 15 seconds. Now, your kitchen will fill with a nice aroma of roasted spices.
  5. Add turmeric and red chili powders. Stir once. Add the onion-ginger-garlic puree immediately. Saute the mixture until the moisture evaporates from it.
  6. Throw in garam masala powder, coriander powder, and chole masala. Stir-cook for a while.
  7. Pour the tomato puree into the cooker. Stir-cook until the water evaporates from it, and it becomes a bit thick and dry. Add garbanzo beans. Mix well. Add salt and sugar.
  8. Stir-cook for 2 minutes. Add 2 1/2 cups of water. Now, the mixture should become thinner. However, once the chickpeas become cooked, the gravy should thicken. Boil the mix for 2-3 minutes.
  9. Close the cooker with its lid and place cooker weight. Keep the heat medium-high. Cook till you hear 5 whistles and simmer for 15-18 minutes.
  10. Open the lid once the pressure releases naturally. Check whether chickpeas have cooked properly. If not, cook for more time.
  11. Stir the mixture once. Remove and discard the bay leaf, cinnamon, and any other large, whole masala spices.
  12. Add half of the chopped coriander leaves. Adjust salt. Transfer the curry to a serving dish.
  13. Garnish with the remaining chopped coriander. Serve with flatbread, pancakes, roti, poori, fried rice, or any other mild-spicy main course. Enjoy the taste and reap the health benefits!

Photo Guide

Click thumbnail to view full-size
Step one: Heat oil in a cooker base. Saute cumin seeds and whole garam masala spices.Step two: Add turmeric powder and red chili powder. Keep the fire very low. Mix once.Step three: Make a smooth puree of onions, ginger, and garlic, adding very little waterStep four: Pour it into the cooker. Increase the flame. Stir-cook till the water evaporates from it.The mixture should become thick.Step five: Add coriander powder, garam masala powder, chole masala, and some salt. Saute for a while to remove the raw smell from the spices.Step six: Make a puree of chopped tomatoes.Step seven: Pour the puree into the cooker. Stir-cook for 3-4 minutes or till the mix thickens a bit.Step eight: Add soaked garbanzo beans. Step nine: Stir-cook for 2 minutes.Step ten: Pour 2 1/2 cups of water. Add remaining salt and sugar. Mix the contents once. Boil it for 2-3 minutes.Step eleven: Close the cooker lid. Place the weight. Pressure cook up to 5 whistles and simmer for 15-18 minutes. Turn off the stove.Step twelve: Open the lid once the pressure comes down. Add some chopped coriander leaves. Check for the taste and adjust accordingly. Remove and discard the bay leaf and other big whole spices. Transfer the curry into a serving dish.Garnish with remaining chopped coriander leaves. Serve the curry with pancake, poori, chapati, or roti.
Step one: Heat oil in a cooker base. Saute cumin seeds and whole garam masala spices.
Step one: Heat oil in a cooker base. Saute cumin seeds and whole garam masala spices.
Step two: Add turmeric powder and red chili powder. Keep the fire very low. Mix once.
Step two: Add turmeric powder and red chili powder. Keep the fire very low. Mix once.
Step three: Make a smooth puree of onions, ginger, and garlic, adding very little water
Step three: Make a smooth puree of onions, ginger, and garlic, adding very little water
Step four: Pour it into the cooker. Increase the flame. Stir-cook till the water evaporates from it.
Step four: Pour it into the cooker. Increase the flame. Stir-cook till the water evaporates from it.
The mixture should become thick.
The mixture should become thick.
Step five: Add coriander powder, garam masala powder, chole masala, and some salt. Saute for a while to remove the raw smell from the spices.
Step five: Add coriander powder, garam masala powder, chole masala, and some salt. Saute for a while to remove the raw smell from the spices.
Step six: Make a puree of chopped tomatoes.
Step six: Make a puree of chopped tomatoes.
Step seven: Pour the puree into the cooker. Stir-cook for 3-4 minutes or till the mix thickens a bit.
Step seven: Pour the puree into the cooker. Stir-cook for 3-4 minutes or till the mix thickens a bit.
Step eight: Add soaked garbanzo beans.
Step eight: Add soaked garbanzo beans.
Step nine: Stir-cook for 2 minutes.
Step nine: Stir-cook for 2 minutes.
Step ten: Pour 2 1/2 cups of water. Add remaining salt and sugar. Mix the contents once. Boil it for 2-3 minutes.
Step ten: Pour 2 1/2 cups of water. Add remaining salt and sugar. Mix the contents once. Boil it for 2-3 minutes.
Step eleven: Close the cooker lid. Place the weight. Pressure cook up to 5 whistles and simmer for 15-18 minutes. Turn off the stove.
Step eleven: Close the cooker lid. Place the weight. Pressure cook up to 5 whistles and simmer for 15-18 minutes. Turn off the stove.
Step twelve: Open the lid once the pressure comes down. Add some chopped coriander leaves. Check for the taste and adjust accordingly. Remove and discard the bay leaf and other big whole spices. Transfer the curry into a serving dish.
Step twelve: Open the lid once the pressure comes down. Add some chopped coriander leaves. Check for the taste and adjust accordingly. Remove and discard the bay leaf and other big whole spices. Transfer the curry into a serving dish.
Garnish with remaining chopped coriander leaves. Serve the curry with pancake, poori, chapati, or roti.
Garnish with remaining chopped coriander leaves. Serve the curry with pancake, poori, chapati, or roti.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 243
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 1 g5%
Carbohydrates 42 g14%
Sugar 1 g
Fiber 9 g36%
Protein 9 g18%
Cholesterol 0 mg
Sodium 72 mg3%
* 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.

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