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Stuffed Baby Eggplant Curry
Chana Masala, Chole - Chickpea Curry
| By : |
Beautiful fluffy chickpeas curry in onion tomato based spicy gravy is going to tickle your taste buds with spice and flavors. Best served with Rice, Puri or Naan.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 cup chickpeas soaked
- 1-2 tbsp oil (butter or ghee can also be used)
- 1 tsp cumin seeds
- 1 small onion finely chopped
- 2 slit green chili (or to taste)
- 1 tbsp Ginger-Garlic paste
- 2 small tomatoes finely chopped
- cilantro to garnish
- 1/2 tsp amchur powder (dry mango powder) or to taste
Spices
- 1 tbsp chana or chole masala (see the notes for the masala recipe)
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- red chili powder to taste
- Salt to taste
Ingredients
Spices
|
Instructions
- Soak Chickpeas for at least 8 hours or overnight.
- Put instant pot on saute mode high and add oil.
- Once oil is hot add cumin seeds and fry for a minute.
- Add onions and green chili fry for 2 to 3 minutes.
- Add ginger garlic paste and fry for another 2 minutes.
- Add tomatoes, fry for a minute or two.
- Add all the spices mentioned above. Mix well.
- Add soaked chickpeas and water enough to cover the chickpeas by
1/2 inch . - Turn off saute mode, put the lid and vent to sealing position.
- Do manual high 35 to 40 minutes. (I did 35 minutes).
- Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.
Recipe Notes
Canned chickpeas can also be used, reduce cooking time to 8-10 mins manual high.
If you don’t have chana masala or chole masala you can make it at home using below recipe or skip and use more garam masala.
Homemade Chana Masala/Chole Masala spice blend :
Coriander seeds - 3 tbsps
Cumin seeds - 1 tbsps
Cloves - 1/2 tsp
Cinnamon – 4 to 5 one inch pieces.
Green Cardamom - 2 tsp
Black cardamom – 2 tsp
Black pepper - 2 tsp
Bay leaf – 4
Turmeric powder – 1.5 tsp
Amchur powder (Dry mango powder) - 1 tsp
Red chilies – 7 to 8 (medium spicy one’s)
Kala namak (Black salt) - 1 tsp
Roast all the whole spices (except powdered spices) on low heat, till they are fragrant. Alternatively you can roast them in microwave too! Let the spices cool and grind them all together to a fine powder and store in airtight container.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Turned out awesome 🙂
thanks
Wonderful!
Thank you.!
How many servings?
4-6 servings
Do uou have raajma recipe?
I actually didnt have all of the ingredients and it still came out great. I substiuted a can of tomotoes and 2 cups of soaked chickpeas. I cooked on high for 15 m and let it sit. Perfect texture!
Nice, clear instructions and the chana masala was delicious.
Love it. Really good recipe
What’s a good starting point and the red chili powder?
How much red chili powder should I start with?
Hi Potcooker71,
The addition of the red chili powder is to your preference. So you can add as little or as much as you like. If you want to start off small, you could add a pinch of red chili powder and then go on from there.
My kids and husband loved it! Very easy to make it and first indian dish I made in instant pot!