Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




10 Comments

    1. For canned chickpeas you can directly sauté the ingredients in a pan than in the instant pot. Make the masala, add water as needed, rinse the canned chickpeas and add them to the gravy. Simmer for a few minutes. Add dry mango powder and lastly add coriander leaves.

  1. this is an amazing discovery !! one pot chana mmmm lip-smacking !! and thanks for emphasising to use the black cardamom, it sooo does make a difference, that smokeyness 😉 🙂

  2. Hey, I have a quick question. So if I were to swap the garam masala for channa masala, do I still need to add the channa masala towards the end when you added the garam masala ? Or does it need to be added in the 30 minutes cooking step ?

  3. Dear Dassana in our community we cook daily for several people. This recipe, is one of the most nourishing and tasty chana dishes we’ve made.

    We cook it at least once per week and for our special dinners we add another dish of your recipes such as the Matar Paneer or the Aloo Matar. We serve with Basmati rice and Roti or Paratha, and it becomes like a God’s given meal 🙂 🙂5 stars

  4. Absolutely delicious recipe that makes my whole house smell wonderful! Thank you Dassana 🙂5 stars