If you have a pressure cooker, it is really easy and convenient to make channa masala. The beauty of this recipe is you can use the pressure cooker for everything!
You can find my recipe for Channa Masala here.
1 cup chickpeas
1 tea bag
6 cups water
2 tablespoons, vegetable oil
2 medium onions, diced (yellow onions preferred, white onions in a pinch)
2 tablespoons minced ginger
2 green chilies, sliced (if you like it spicy, add more!)
2 teaspoons crushed garlic
3 medium tomatoes, diced
2 teaspoons ground coriander
1.5 teaspoons ground cumin
.5 teaspoons ground turmeric
1 teaspoon ground red pepper
1 teaspoon salt
2 teaspoons minced coriander leaves
1/4 teaspoon Garam Masala
Shredded Ginger (for garnish)
Add 5 cups of water and 1 tea bag to the pressure cooker
with 1cup uncooked, un-soaked chickpeas.
Cover and lock lid (Don’t bring the tea to boil beforehand). Place
pressure cooker on setting 1. Bring to pressure over high heat for 15 minutes.
After 15 minutes, bring pressure down to ambient pressure.
Remove the lid, reserve 1 cup of the liquid and drain the rest of the chickpeas
in a colander. Add a little oil to the pressure cooker.
Add onions and stir fry till golden. Add ginger and chilies,
continue to stir fry until their aroma is released. Last, add the garlic and
stir fry a few seconds until golden.
Add coriander powder, cumin powder, turmeric powder and red
pepper powder. Stir fry for 5-10 minutes.
Add tomatoes, reserved tea liquid and chickpeas.
Cover and lock lid of the pressure cooker. Place on setting
1. Turn gas to high. Cook for 10 minutes on HIGH pressure.
After 10 minutes, bring pressure down to ambient pressure.
