Low Budget Recipe: Delicious and protein-packed chickpeas curry “Punjabi Chole Masala” a MUST have dish!! (Recipe in the comments)

What does “Pressure cook for 3 whistles on medium low flame.” mean? and what does that translate to for an Instant Pot?

STOP SPAMMING YOUR RECIPES IN NEARLY 100 SUBREDDITS. Just get your karma the normal way. Seeing this once or twice is fine, but dude it is all over my feed.

Flavorful Chole Masala recipe is easy to make. I have not used baking/cooking soda in the recipe to soften the chana. Serve it with Poori, Chapathi, Roti, Phulka, or even rice.

CLICK [HERE](https://youtu.be/corZHisde8Q) for step-by-step video recipe.

Ingredients:

Raw Chickpeas/Channa – 3 Cups (Soak Channa in water for about 7-8 hours/overnight)

Oil – 3 Tbsp

Chopped Onion – 1 Large

Few pieces of Ginger & Garlic

Freshly Ground Chole Masala Powder – 2 Tsp

Green Chillies – 4 (Slit)

Finely Chopped Coriander

Tomato Puree – 3 Medium

Cumin Seeds – 1 1/2 Tsp

Garlic (Chopped) – 5 to 6 Cloves

Green Cardamom/Elachi -1

Kashmiri Red Chilli Powder (Optional) – 1 tsp

Turmeric/Haldi – 1 tsp

Coriander Powder – 2 1/2 tsp

Cumin Powder – 1 tsp

Chole Masala Powder – 3 tsp

Cinnamon – Few Piecse

Cloves – 6 to 7

Kasuri Methi/Dried Fenugreek Leaves – 2 tbsp

Tea Leaves boiled in water (Optional) – 1/4 cup

Bay Leaf

Salt

Water – 6 Cups

Grind Onions, Ginger & Garlic into a smooth paste

Method:

1. To a pressure cooker, add oil & the whole spices. Give it a quick mix. To it adding Kashmiri Red Chilli Powder & Turmeric will enhance the color of the curry. This is optional.

2. Add onion, ginger & garlic paste, & salt. Saute them.

3. Once the onions have changed color, add green chillies & finely chopped coriander.

4. Saute until the raw smell goes.

5. Next add coriander, cumin, & chole masala powder. Combine all the spices.

6. Adding Kasuri Methi is optional. Kasuri Methi will enhance the flavors of the curry.

7. Add the tomato puree, turmeric & salt, and mix well. Cook for 3-4 minutes.

8. To this add the raw chickpeas & tea decoction. Mix well

9. Add water. Season with salt if required and mix everything.

10. Pressure cook for 3 whistles on medium low flame.

11. To thicken and to add a creamier smooth texture to the gravy add 2 full spoons of channas to the mixer jar. Grind into a smooth paste. This step is optional.

12. Finally add the paste to the curry & boil the curry on medium flame for 2-3 mins.

Chana masala is ready to be served with Poori, Chapathi, Roti, Phulka, or even rice!!

I don’t think the sewer system in my town could handle such a dish. It’s already struggling with Pizza Pizza

That looks really good but I don’t know where to get the ingredient it’s named for. Would it still be good without it?