Chana Masala in Sandwich Bottom Pressure Cooker Cookware

Chana masala is a tasty and filling recipe made with chickpeas and Indian spices. The Sandwich Bottom Pressure Cooker helps soften the chana properly and cooks the masala evenly, giving a rich homemade taste with less effort.

Ingredients

For chana masala:

• 1 cup kabuli chana, soaked overnight
• 3 cups water
• 1 onion, finely chopped
• 2 tomatoes, finely chopped or pureed
• 1 green chilli, chopped
• 1 tsp ginger garlic paste
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp chana masala powder
• 1/2 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh coriander for garnish
• Lemon juice, optional

Step-by-Step Method

1. Wash and soak kabuli chana overnight or for at least 8 hours.
2. Drain the soaked chana and keep it aside.
3. Heat oil in the Sandwich Bottom Pressure Cooker.
4. Add cumin seeds and bay leaf.
5. Add chopped onion and saute until golden brown.
6. Add ginger garlic paste and green chilli.
7. Add tomato and cook until the oil starts separating slightly.
8. Add turmeric powder, red chilli powder, coriander powder, chana masala, and salt.
9. Mix the masala well and cook for 1 minute.
10. Add soaked chana and water.
11. Close the lid and pressure cook for 6 to 8 whistles on medium flame.
12. Let the pressure release naturally.
13. Open the cooker and check if the chana is soft.
14. Simmer for a few minutes if you want a thicker gravy.
15. Add garam masala, coriander, and lemon juice.
16. Serve hot with bhatura, poori, rice, or roti.