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Chana Msala recipe for chapathi served a small saucepan

Chana Masala Recipe For Chapathi

Chana Masala Recipe For Chapathi is so easy to make with canned chickpeas in an Instant Pot. Also known as Punjabi Chole Masala this slightly tangy, onion, tomato based gravy is perfect for dinner in a hurry.
5 from 13 votes
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Course: Main Course
Cuisine: Indian
Keyword: Chana Masala Recipe For Chapathi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 285kcal
Author: Meghna Chakraborty

Ingredients

For Tempering

Instructions

  • Press the SAUTE button of the Instant Pot & set it at LOW.
  • Add oil, when the oil becomes moderately hot add the cumin seeds and the whole garam masala. Allow them to sizzle for a few seconds.
  • In the meantime, make a paste of the onion + the dried pomegranate seeds. Set aside. If you want you may totally skip the pomegranate seeds.
  • After tempering add the onion + pomegranate seeds & saute for 2 mins. 
  • Next, bring the SAUTE settings from LOW to NORMAL. we would be doing the rest of the sauteing at NORMAL.
  • Add the ginger garlic paste. Saute the pastes together until the raw aroma disappears. It should take you 3-4 mins.
  • Next, add the spices. Mix very well.
  • Add the tomato puree & the canned chickpeas. Mix everything very well.
  • Throw in the ginger julienne & the carom seeds. Mix well.
  • Add warm water. This will help to build up the pressure in the Instant Pot faster.
  • CANCEL the SAUTE mode by pressing the CANCEL button. Close the lid of the Instant Pot & SEAL the pressure valve to the SEALING position.
  • Now, press the PRESSURE COOKER button & set it to NORMAL for 7 mins.
  • After 7 mins when the IP starts to beep DO NOT do a quick pressure release. Wait for Natural Pressure Release (NPR) for at least 5 mins. Release the rest of the pressure and open the lid of the Instant Pot.
  • Serve hot, Enjoy!

Video

Notes

  1. Instant Pot Abbreviations used in this post:IP=INSTANT POT, QPR=QUICK PRESSURE RELEASE, NPR=NATURAL PRESSURE RELEASE.
  2. Add Warm Water: It will help to build the pressure quickly inside the IP.
  3. Sprinkle Water to the masala if you find them sticking to the bottom of the pot.
  4. De-glaze the pot well after adding the warm water.
  5. Never release onion paste to hot oil. The onion will burn & leave a bitter taste to the gravy. The LOW seeting in IP is perfect for releasing onion paste in the warm oil.

 

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

 
 
Nutrition Facts
Chana Masala Recipe For Chapathi
Amount Per Serving
Calories 285 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 1357mg59%
Potassium 350mg10%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 540IU11%
Vitamin C 11.6mg14%
Calcium 86mg9%
Iron 2.6mg14%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 285kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 1357mg | Potassium: 350mg | Fiber: 6g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 11.6mg | Calcium: 86mg | Iron: 2.6mg