Chana Masala (Chole) in Cooker

🍛 Chana Masala (Chole) in Cooker

📝 Ingredients (Serves 3–4):

Chickpeas (chole) – 1 cup (soaked overnight or for at least 6-8 hours)

Onion – 1 large, finely chopped

Tomato – 2 medium, pureed or finely chopped

Ginger-garlic paste – 1 tsp

Oil – 2 tbsp

Cumin seeds – 1 tsp

Turmeric – 1/4 tsp

Red chili powder – 1 tsp (adjust to taste)

Coriander powder – 1 tsp

Garam masala or chole masala – 1 tsp

Salt – to taste

Water – 2 to 2.5 cups

Fresh coriander – chopped for garnish

🔪 Preparation:

Soak chole overnight. Drain and rinse before cooking.

Blend or chop tomatoes and onions. Keep spices ready.

🍳 Cooking Steps:

Heat oil in the pressure cooker.

Add cumin seeds, let them splutter.

Add chopped onions. Sauté until golden brown.

Add ginger-garlic paste, cook until raw smell is gone.

Add tomato puree, turmeric, red chili, coriander powder, and salt.

Cook until oil separates from the masala (5–7 minutes).

Add soaked chole and 2.5 cups water. Stir well.

Close the cooker lid and pressure cook on medium heat for 5–6 whistles.

Turn off and let pressure release naturally.

Open lid, mash a few chole with the ladle to thicken the gravy slightly.

Add garam masala, simmer for 5 more minutes if needed.

✅ Tips:

For darker color, you can add a tea bag while pressure cooking and remove it after cooking.

Best served with rice, bhatura, or roti.