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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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Serves four people
- 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
- Soak chickpeas (garbanzo beans) in water for 8-10 hours or overnight. Strain them.
- Grind the diced onions, ginger, and garlic to obtain a smooth paste. Add very little water while grinding. Set aside.
- Grind chopped tomatoes to make a smooth puree. Collect the puree in a bowl.
- 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.
- Add turmeric and red chili powders. Stir once. Add the onion-ginger-garlic puree immediately. Saute the mixture until the moisture evaporates from it.
- Throw in garam masala powder, coriander powder, and chole masala. Stir-cook for a while.
- 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.
- 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.
- 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.
- Open the lid once the pressure releases naturally. Check whether chickpeas have cooked properly. If not, cook for more time.
- Stir the mixture once. Remove and discard the bay leaf, cinnamon, and any other large, whole masala spices.
- Add half of the chopped coriander leaves. Adjust salt. Transfer the curry to a serving dish.
- 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!