Chickpeas have a long history in human diet, dating back to ancient times. Archaeological evidence suggests that chickpeas were cultivated in the Middle East around 7500 years ago. Chana Masala has its roots in Indian cuisine, where chickpeas (chana) have been a staple for centuries. Chickpeas are a versatile legume and are widely used in Indian cooking in various forms.
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Ingredients
Sauté
2 tbsp ghee
1 tsp minced garlic(mix to paste)
1 yellow onion(mix to paste)
1 thumb of ginger(mix to paste)
...add spices
½ tsp ground cumin seeds
½ tsp ground ginger(only if you don't have fresh)
1 tbsp ground coriander
¼ tsp ground turmeric
½ tsp ground chili
1 tsp salt
...add
1 ½ cups water
1 cup chickpeas
Reduce
¼ tsp ground garam masala
1 cup diced tomatoes(canned)
...garnish
½ cup fresh cilantro(optional)
Chickpeas have been cultivated in the Indian subcontinent for thousands of years, and the use of various spices in culinary practices is deeply rooted in ancient Indian traditions.
Directions
Soak
1
- Bring 2 cups of water to boil, flash soak chickpeas.
- Let sit for 20-30 minutes. Then drain.
Sauté
2
- In your pressure cooker sauté onion garlic paste, stirring occasionally.
- Sauté for about 5 minutes or until browned nicely.
- Cover the pot with a glass lid to speed up the process.
- Add spice mix cook until aromatic, about 1 minute.
- Lastly add your drained chickpeas.
Cooking
3
Pressure cooking method
Pressure cook on 80kpa for 35 minutes with natural pressure release.
Reduce
4
- After, let the pressure release naturally, about 10 to 20 minutes.
- Open the pot and stir in the tomatoes and garam masala.
- Reduce until the tomatoes soften, about 5 minutes.
- Serve immediately over cooked basmati rice.
- Sprinkle with the cilantro.
Ingredients
Sauté
2 tbsp ghee
1 tsp minced garlic(mix to paste)
1 yellow onion(mix to paste)
1 thumb of ginger(mix to paste)
...add spices
½ tsp ground cumin seeds
½ tsp ground ginger(only if you don't have fresh)
1 tbsp ground coriander
¼ tsp ground turmeric
½ tsp ground chili
1 tsp salt
...add
1 ½ cups water
1 cup chickpeas
Reduce
¼ tsp ground garam masala
1 cup diced tomatoes(canned)
...garnish
½ cup fresh cilantro(optional)
Directions
Soak
1
- Bring 2 cups of water to boil, flash soak chickpeas.
- Let sit for 20-30 minutes. Then drain.
Sauté
2
- In your pressure cooker sauté onion garlic paste, stirring occasionally.
- Sauté for about 5 minutes or until browned nicely.
- Cover the pot with a glass lid to speed up the process.
- Add spice mix cook until aromatic, about 1 minute.
- Lastly add your drained chickpeas.
Cooking
3
Pressure cooking method
Pressure cook on 80kpa for 35 minutes with natural pressure release.
Reduce
4
- After, let the pressure release naturally, about 10 to 20 minutes.
- Open the pot and stir in the tomatoes and garam masala.
- Reduce until the tomatoes soften, about 5 minutes.
- Serve immediately over cooked basmati rice.
- Sprinkle with the cilantro.