Channa masala restaurant style | Instant Pot Punjabi Channa Masala | Chickpea Masala | This gravy is one extremely flavorful and delicious recipe that is served with any Indian breads or Jeera rice. Channa masala is famous and originated from Punjab or North India. A very common gravy that can be found in all Indian Restaurants.
- Cuisine: Indian
- Course: gravy
- Prep time: 8hrs soak time + 10mins
- Cook time: 20mins
- Serves: 4 persons.
Ingredients:
- Oil- 3 tbsp
- Bay leaf- 1
- Cumin – 1 tsp
- Onion- 1 cup
- Ginger garlic paste- 1 tbsp
- Tomatoes- 2 made to puree
- Turmeric powder- 1/4 tsp
- Red chilli powder- 2 tsp
- Channa masala- 2 tbsp
- Salt as required.
- Chickpeas- 2 cups
- Water- 2 cups.
- Kasuri methi few.
- Pre soak chickpeas for 8hrs or overnight and set aside.
- Turn on saute mode in instant pot with medium temperature.
- Add oil and once oil is hot add bay leaf, cumin seeds and fry for a min.
- Add chopped onions and cook until they are soft.
- Add ginger garlic paste and cook until raw smells goes.’
- Add the tomato puree, turmeric, red chilli powder, channa masala and salt. Mix them well.
- Add the pre soaked chickpeas and water.
- Add kasuri methi and close the lod.
- Cancel saute mode and turn on pressure cook mode and set timer for 10mins on high pressure.
- After natural pressure release open the lid and mix well. Add some coriander leaves to garnish.
- Serve them hot with roti or poori or jeera rice.
