Simple and easy resturant style Chickpeas masala where chickpeas are cooked in an aromatic tomato onion nased gravy
-
1
cup
dried Chickpeas
or 1 can chickpeas
- 1 cup finely chopped onions (Preferably red onions)
- 11/2 cups pureed or finely chopped tomatoes
-
1
tsp
cumin seeds
- 1 or 2 slit green chilly (use as per spice levels)
-
11/2
tsp
ginger garlic paste or finely minced ginger garlic
-
1/4
tsp
turmeric powder
-
1
tbsp
chole masala / channa masala
-
1
tsp
Kashmiri chilly powder / cayenne / red chilly powder
-
1/2
tsp
Amchur / dry mango powder
(optional, substitute with lemin juice in the end)
-
1
tsp
Coriander Powder
- salt to taste
- 1 tbsp oil of choice
- 2 tbsp chopped coriander leaves
- 1/2 lemon or lemon juice as needed in the end
-
2
tsp
kasuri methi
or 1 can chickpeas
or finely minced ginger garlic
/ cayenne / red chilly powder
/ dry mango powder
-
Soak the dried chickpeas in water. You would use approximately 31/2 cups of water to soak them.
-
Switch on the saute mode in your Instant pot and when it gets hot, add the oil, cumin seeds, green chilly and let the cumin seeds splutter
-
Then add the ginger garlic and saute until the raw smell goes off.
-
Next add the onions, a pinch of salt and saute until they are translucent.
-
Now add the tomatoes, coriander powder, channa masala powder, turmeric powder, chilly powder, amchur powder and give it a mix. Let it cook for 5 minutes.
-
Add the soaked chickpeas or the canned one if using canned peas, 2 cups water and salt as needed and cook on manual setting, high pressure for 30 minutes. If using canned chickpeas you would just have to cook for 10 minutes. Release pressure naturally in both cases.
-
Open up and add some lemon juice and chopped cilantro. If you want a thicker gravy, use a hand blender and blend some of the chickpeas and let it simmer for 5 to 6 minutes. Alternatively, you can take 2 or 3 ladles of the channa, grind it and add it back to the masala. Simmer it for 5 minutes.
-
Serve with rotis / rice.
- You can replace the chole masala with 11/2 tsp of garam masala
- You can omit the dried fenugreek leaves if you don't have it.
- If using tomato paste, use 11/4 tbsp of tomato paste instead of tomato puree
- Can substitute the amchur powder with chat masala
- If you like it less tangy, add a tsp of maple syrup or honey in the end. Alternatively you could also add a bit of cream or coconut cream.