home style chana masala in pressure cooker

home style chana masala recipe with step by step photos – this one is an easy chickpea curry recipe and does not require chana masala spice blend or powder. you also don’t need to make this spice blend at home, as is done in punjabi chana masala recipe already shared on the blog.

easy chole recipe, easy chole masala, punjabi chana masala recipe

again my mom in law’s homely chickpea recipe that is fab when served with rice or had with roti or pooris. since this recipe also happens to be our favorite chickpea recipe, i often end up making this one at home. this recipe is very different than all the chickpea recipes you will find on the internet or anywhere.

this home style chana masala recipe is simple in the sense that the chickpeas are cooked first with some spices and onions. then a sauteed masala of onions-tomatoes is made and added to the cooked chickpeas. then everything is simmered till you get a medium consistency in the gravy. so easy to prepare. this is a home style chole masala and the taste of this chana gravy is like the chana masala you can get to taste in indian homes.

one special spice which is added to this chole makes it different and gives an aromatic flavor to the chole. no, its not black cardamoms or cloves or cinnamon. they are carom seeds or ajwain/omam. the carom seeds also help in digestion of the chickpeas. the recipe is also not spicy.

while making any chickpea curry or rajma recipe, its always suggested to soak them overnight or at least for 8-9 hours as then it is easier to cook them. usually, i cook them in the pressure cooker. you can make it in the covered pan also but it will take more time to cook.

i also make sure that chole or chickpeas are cooked till soft. this not only gives good texture but the chickpeas also become easy to digest.

serve the chickpea curry, with very finely chopped onions, green chilli and lemon wedges. as thats how many people like to have chole. adding chopped onions or lemon juice to the punjabi chole really adds a lot of taste to the chole.

you can serve this chana curry with roti, rice, poori, naan or bhatura.

how to make home style chana masala in pressure cooker

1. rinse and then soak 1 cup chickpeas overnight or for 8 to 9 hours in enough water.

chole for chana masala recipe

2. drain them well. then add to the pressure cooker. also add ⅓ cup thinly sliced onions, 2 tsp chopped ginger and 2 tsp chopped garlic.

making chana masala recipe

3. next add all the whole spices – 1 inch cinnamon, 2 black cardamons, 5 to 6 cloves, 1 tej patta (indian bay leaf), 1 tsp cumin and 1 tsp carom seeds. also add salt.

making chana masala recipe

4. add 3.5 cups water. stir very well.

making chana masala recipe

5. pressure cook for 20 to 22 minutes on a medium to high flame till the chickpeas are cooked well. the chickpeas should not even have a slight bite in them and should have a melt in the mouth consistency.

making chana masala recipe

making home style chana masala

6. in a small to medium shallow frying pan, heat 2 tbsp oil. when the oil becomes hot, add ⅓ cup thinly sliced onions.

making chana masala recipe

7. stir and saute them on a low to medium flame till translucent or light brown.

making chana masala recipe

8. then add ¾ cup finely chopped tomatoes.

making chana masala recipe

9. mix very well and saute the tomatoes on a low to medium flame.

making chana masala recipe

10. saute them till they turn mushy, soft and the oil starts to release from the sides.

making chana masala recipe

11. add 2 to 3 green chilies (slit or sliced). you can add more green chilies too.

making chole masala recipe

12. next add ½ tsp turmeric powder and 1 tsp kashmiri red chili powder or deghi mirch.

making chole masala recipe

13. stir and mix very well. switch off the flame.

making chole masala recipe

14. now add this sauteed onion-tomato masala to the cooked chickpeas.

making chole masala recipe

15. mix very well.

making chole masala recipe

16. keep the cooker on the stovetop on a medium to high flame and simmer the gravy for 15 to 20 minutes. the gravy should become smooth and thicken slightly.

making easy chole masala recipe

17. mash a few chickpeas with the back of the spoon to thicken the curry.

making easy chole masala recipe

18. when the gravy reaches a medium consistency, add 1 tsp dry mango powder (amchur powder).

making easy chana masala recipe

19. then add 1 tsp garam masala powder. chickpeas should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last, once you get the smooth consistency in the chickpea curry, as cooking diminishes the flavor and taste of both.

making easy chana masala recipe

20. mix very well. check the taste of gravy and add more salt, garam masala or dry mango powder if required. the consistency of this home style chana masala curry is not soupy or broth-like.

making easy chana masala recipe

21. serve home style chana masala hot with roti, rice, poori, naan or bhatura. also serve finely chopped onions, green chillies and lemon wedges.

easy chole masala recipe, easy chana masala recipe
few more tasty recipes for you!

home style chana masala

4.84 from 6 votes
Author:Dassana Amit
Prep Time:8 hrs
Cook Time:45 mins
Total Time:8 hrs 45 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
easy chole masala recipe
this home style chana masala is an easy and lightly spiced version of chickpea curry made in pressure cooker.

INGREDIENTS FOR home style chana masala

(1 CUP = 250 ML)

for pressure cooking chole (chickpeas)

  • 1 cup chole (dry chickpeas or white chana) - soaked overnight
  • 1 medium onion, sliced thinly OR ⅓ cup thinly sliced onions OR 50 to 60 grams onions
  • 2 teaspoon chopped ginger
  • 2 teaspoon chopped garlic
  • 1 inch cinnamon
  • 2 black cardamoms
  • 5 to 6 cloves
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon cumin
  • 1 teaspoon ajwain (carom seeds)
  • 3.5 cups water
  • salt as required

for sauteing

  • 1 medium onion finely chopped OR ⅓ cup finely chopped onion OR 50 to 60 grams onion
  • 2 medium tomatoes finely chopped OR ¾ cup finely chopped tomatoes
  • 2 to 3 green chilies, slit
  • 2 tablespoon oil
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmir red chilli powder or deghi mirch or red chili powder

other ingredients

  • 1 teaspoon punjabi garam masala powder or garam masala powder
  • 1 teaspoon dry mango powder (amchur powder)
  • a few chopped coriander leaves (cilantro leaves) - optional

serving suggestions

  • sliced onions
  • lemon wedges
  • green chilies

HOW TO MAKE home style chana masala

cooking chickpeas

  • rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.
  • in a pressure cooker, take the chickpeas, sliced onions, black cardamoms, cloves, cinnamon tej patta, chopped garlic + ginger, cumin, carom seeds and salt.
  • pressure cook the chickpeas/chole for 20-25 minutes on a medium to high flame.
  • keep the chickpeas aside. no need to drain them.

making home style chana masala

  • in another pan heat oil. add the chopped onions & saute them till translucent or light brown.
  • then add the tomatoes. saute till the tomatoes soften and till the oil start to leave the sides.
  • next add green chilies, turmeric powder, red chilli powder. mix very well.
  • add this sauteed onion-tomatoes-green chili mixture to the cooked chickpeas.
  • mix very well and simmer for 15-20 minutes or more till the gravy or curry becomes smooth and slightly thickens.
  • the consistency of this home style chickpea curry is not soupy or broth like.
  • mash a few chickpeas with the spoon to thicken the chickpea curry.
  • lastly add garam masala powder and dry mango powder (amchur powder).
  • chickpea should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last once you get the smooth consistency in the chickpea curry, as cooking diminishes the flavor and taste of both.
  • check the taste of gravy and add more salt, garam masala or dry mango powder if required.
  • serve home style chana masala hot with roti, rice, poori, naan or bhatura. also serve finely chopped onions, green chilli and lemon wedges.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. Thanks a lot for sharing this recipe. I always search recipes on your page before cooking new dish.. this chole was hit.. people who came to get together loved it.. what I love about this recipes is.. you have given checkbox multiplier suitable to no. of people.. it helps a lot even if number of people are more.. only difference I made in this recipe was I cooked it without onion & garlic and used pureed tomatoes.. keep up doing good work.. God bless you..

    • hi rashmi, thanks for this detailed positive feedback. so good to read it. i am also glad that the chole recipe was a hit. also it helps me to know that the checkbox to scale the recipe has been useful. thanks for your kind wishes. wish you all the best.

  2. I love your work on vegrecipesofindia.com. Your Website is the first resource I check whenever in need of a recipe. Made this chole just now and it turned out wonderful. I did not have tomatoes on hand so chose to add a bit more aamchur and also added anardana churna.

    Thank you!5 stars

    • thank you much. so glad to read your feedback. sure, tomatoes can be skipped and the amchur powder can be increased a bit. anardana powder will also give a nice sour taste. thanks again.

  3. Hi Dasana

    I tried this recipe today and it came out really very nice..thank you so much for sharing..I tried your various recipes and everytime find them delicious..

    • thanks a lot komal for sharing the feedback on the recipes you have tried including the easy chole recipe. glad to read them.
      most welcome and happy cooking.

  4. Hi Dassana
    Thanks for much for your helpful reply and that’s a great tip about adding a bit of mashed potato! I am definitely going to try this recipe again at the weekend.

  5. Hi Dassana
    I made this dish this evening. I followed the instructions you gave to another reader below because I only had canned chickpeas and so I fried up everything first like a tarka then added the chickpeas and water and cooked it for a while on the hob. It turned out fairly nice but I think it would have been far better to use dried chickpeas which are soaked overnight. Also, I used 4 tomatoes which was probably too much. I followed everything else exactly though. Next time I will follow the recipe with dried chickpeas. It is probably far healthier that way 🙂5 stars

    • thanks ruby for the comment. even i feel 4 tomatoes must have been too much. when the tomatoes are more in a chole recipe, a tip is to boil some potatoes. mash them roughly and add to the gravy. this will reduce the tang of the tomatoes and also thicken the curry. i agree the chole tastes better with dried chickpeas and canned chickpeas. next time you can definitely reduce the tomatoes and use dried chickpeas. happy cooking.

  6. I’m excited to try this recipe but I have no ajwain. Will it still taste good without it? Thank you for posting such delicious recipes!

  7. Hi, This looks wonderful – but is it possible to make it with pre-cooked chickpeas from a can? Thank you.

    • thanks jane. yes you can make this recipe with precooked chickpeas. but here, you will need to saute everything. add oil. add all the whole spices (1 inch cinnamon
      2 black cardamoms, 5-6 cloves, 1 tej patta/indian bay leaf, 1 tsp cumin/jeera, 1 tsp carom seeds/ajwain) and saute for a few seconds till they are fragrant. then add onions (1 large onion, finely chopped) and saute till the onions become a light golden. add chopped ginger-garlic and saute till their raw aroma goes away. then add tomatoes and saute till you see oil leaving the sides of the mixture. the tomatoes should become mushy. add the green chilies, spices powders, salt. add water and chickpeas. simmer for some minutes till the gravy looks thickens a bit. lastly add garam masala powder and amchur powder. stir and simmer for a minute. garnish with coriander leaves and serve.

  8. Nice and easy to make but chickpea should be soaked along with 1/2 tspn soda as it will soften chickpea very well when cooked5 stars

  9. Hi

    Thank you for the recipe. I don’t have garam masala, I was thinking to add some coriander and ginger in its place .. not sure if its good idea.

    Also, I don’t have mango powder .. would tamarind work a a substitute?

    Thank you

  10. Sounds delicious! What if I don’t have a pressure cooker? How is the best way to cook the chickpeas initially?

    Thank you!

    • welcome amy. you have to cook chickpeas in a pan or pot with enough water. it will take more time to cook. the time also depends upon the quality of chickpeas. older the chickpeas, more time they will take to cook.