Vegan Chana Masala recipe
Chana masala or chickpea curry can be eaten with chopped tomatoes,onions and some bread the next day.Tastes yum!Also known as Sindhi Chola double (as in double roti or bread)
Servings: 4
Equipment
- pressure cooker
- pan for roasting spices
- grinder to prepare masala
Ingredients
- 1 cup dried chickpeas 1 cup yields 3 cups boiled chickpeas/ 2 cans of chickpeas
- 3-4 tablespoon oil
- 1 teaspoon cumin seeds
- 2 medium onions diced
- 1 tablespoon ginger paste
- 1 cup tomato puree/ diced tomatoes
- ½ tablespoon curry powder can increase if you like it more spicy
- ½ tablespoon garam masala powder or chole masala,add more if you like it spicy
- 1 teaspoon red chilli powder adjust as per taste, your paprika powder if you do not like it spicy
- Salt as per taste
- 2 cups water
Instructions
Prep for chickpeas
- For dried chickpeas: Soak the chickpeas overnight or for at least 4 hours in water; alternatively, soak for about 2 hours in hot water. They will swell as they soak.
- After soaking, cook the chickpeas with water (about 3 times the quantity of chickpeas) and a little salt until soft, using a pressure cooker or covered pot. If using canned chickpeas for the stovetop curry, skip the soaking and pre-cooking step.
Vegan chana masala in instant pot
- In an instant pot, heat oil. Add cumin seeds. Add onion, ginger and chillies with some salt and sauté on low/medium heat until dark brown.
- Cook until the onions turn brown; nicely browned onions give the curry good flavor and color. Add the tomato puree.
- Continue cooking, then add curry powder and red chilli powder.
- Continue cooking until the masala has mixed well. Add the chole masala or garam masala.
- Add the soaked, drained chickpeas to the Instant Pot.
- Add water to the chickpeas, close the Instant Pot and cook on high pressure for 30 minutes. Once done, wait 20 minutes before releasing any remaining pressure.
- Adjust the spice level by adding more garam masala or chole masala if needed.
- Serve with roti or rice.
Chana masala in pot/pan using cooked or canned chickpeas
- Cook the onion and tomato curry as above with curry powder and red chilli powder. Add the garam masala or chole masala powder.
- Add about 3 cups cooked chickpeas (from the dried chickpeas) or the equivalent canned chickpeas with 1.5 cups water. Cover and cook for 10-15 minutes.
- Turn off the heat.
Video
Notes
Note: You can add 1 tablespoon of dried pomegranate seed powder(anardana) additionally if required.
Press a chickpea and check if it is cooked well.In case you still feel it is a bit tough,pressure cook for 2-3 whistles more. You can make homemade chana masala powder ,follow our steps here for chole masala powder
Press a chickpea and check if it is cooked well.In case you still feel it is a bit tough,pressure cook for 2-3 whistles more. You can make homemade chana masala powder ,follow our steps here for chole masala powder
Nutrition
Serving: 4g