Pressure Cooker Chickpea Masala (Chana Masala)

chickpea masala

The last couple of days have been cooler than expected. And on those days I just want something warm and inviting. This chickpea masala or chana masala is just that. Super easy in the pressure cooker and you can adapt it however you want. Filling with a spicy kick at the end, that’s exactly what I like in a dish.

On a chilly day, I’m really sad our local Indian restaurant closed. It was the perfect place to hold up on a cold, wet day. This chana masala is so simple especially in the pressure cooker there’s not reason not to make it. The base is onions, green chilies and ginger. It adds a nice flavor and heat.

 

This chickpea masala is actually a pretty versatile dish. Which probably explains why it’s such a popular dish in India. One that can be found anywhere. You can have it for breakfast. With eggs and pories. We typically eat it for lunch or dinner with rice and naan. Topped with red onions, cilantro and spicy peppers.

If you are looking to make this dish even more filling (or feed lots of vegetarians) add some cubed potatoes. Garnish with some fresh coriander.

Pressure Cooker Chickpea Masala (Chana Masala)

Makes 6 – 8 servings

Ingredients:
  • 1 tablespoon of olive oil
  • 1 bag of dried chickpeas
  • 2 cloves of garlic (minced)
  • 1 green chile (diced)
  • 1 onion (diced)
  • 2 teaspoons ginger (grated)
  • 2 cups of vegetable stock
  • 1 teaspoon garam masala
  • 1 tablespoon coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 15 ounce can of diced tomatoes
  • 1 teaspoon curry powder

Directions:

Rinse dried beans in warm water.

Turn pressure cooker to sauté.

Add oil, onions and green chilies. Saute for 1 to 2 minutes then add ginger and garlic.

Add diced tomatoes, coriander, garam masala, cumin, cayenne, turmeric, paprika, curry powder and salt.

Stir and allow mixture to simmer for 3 to 5 minutes.

Add chickpeas and vegetable stock.

Place lid on pressure cooker and set manually on high for 70 minutes.

Allow natural pressure release for 15 minutes.

chickpea masala

Garnish with cilantro and serve with rice or naan.

If you like Indian food and are looking to make more dishes at home I would suggest you invest in the spices. Particularly garam masala.

If you’re looking for another Indian dish, try my Chicken Tikka Masala recipe. It’s delicious.


Leave a Reply

Your email address will not be published. Required fields are marked *