Easy Pressure Cooker Chole Masala
ID: d598b1a7...
A quick and delicious one-pot recipe for Chole Masala (Chana Masala) made directly in a pressure cooker. This method saves a lot of time by bypassing the pre-boiling of chickpeas, resulting in rich, flavorful, and perfectly cooked chole.
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🍳 Cooking Flow
Grind onions, ginger, and garlic into a paste, and puree the tomatoes separately. → Sauté whole spices, turmeric, and chilli powder in hot oil, then cook the onion paste and dry spices until fragrant. → Add tomato puree and cook until the oil starts separating from the masala base. → Mix in soaked chickpeas, water, salt, and garam masala, then pressure cook for 5 whistles on low-medium heat. → Release pressure naturally, garnish with fresh coriander leaves, and serve hot.
Cooking Steps
Brief Cooking Order
Grind onions, ginger, and garlic into a paste, and puree the tomatoes separately. → Sauté whole spices, turmeric, and chilli powder in hot oil, then cook the onion paste and dry spices until fragrant. → Add tomato puree and cook until the oil starts separating from the masala base. → Mix in soaked chickpeas, water, salt, and garam masala, then pressure cook for 5 whistles on low-medium heat. → Release pressure naturally, garnish with fresh coriander leaves, and serve hot.
Introduction
A quick and delicious one-pot recipe for Chole Masala (Chana Masala) made directly in a pressure cooker. This method saves a lot of time by bypassing the pre-boiling of chickpeas, resulting in rich, flavorful, and perfectly cooked chole.
Step 1
Grind the chopped onions, garlic cloves, and ginger into a smooth paste. Add a small splash of water if needed to help it blend.
Step 2
In the same grinding jar, blend the chopped tomatoes into a smooth puree without adding any water.
Step 3
Heat 5 tbsp of cooking oil in a pressure cooker. Once hot, add the whole garam masala (bay leaves, black cardamom, green cardamom, cinnamon, mace) and cumin seeds. Sauté for a few seconds on medium flame.
Step 4
Turn the heat to low, then add the turmeric powder and red chilli powder. Stir quickly for a few seconds to prevent them from burning.
Step 5
Add the prepared onion-ginger-garlic paste into the cooker. Mix well, cover with the lid (without locking it or putting the whistle), and cook for 1 minute on medium flame.
Ingredients List
Important Notes
Always soak the chickpeas for at least 7-8 hours or overnight to ensure they cook properly in the pressure cooker.
Reducing the flame to low before adding turmeric and red chilli powder prevents the spices from burning and helps release a nice red color into the oil.
Let the pressure cooker depressurize naturally; opening it prematurely might leave the chickpeas undercooked.
If the gravy thickens too much after cooling, you can adjust the consistency by stirring in a little warm water.
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