Name: Chana Masala / Punjabi Chole Masala
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 cup chickpeas, washed; 3 cups water for soaking; 1.5 cups water for cooking; 1 tbsp ghee or oil; 1 green chili, chopped (optional); 5 cloves garlic, minced; 1 inch ginger, grated; 1.5 cups onion, diced; ¾ cup tomatoes, chopped (or 1 tbsp tomato paste); 1 tbsp dried fenugreek leaves (kasoori methi); cilantro for garnish; ½ tsp cayenne or red chili powder; 1 tsp coriander powder; 1 tbsp chana masala; 1 tsp salt, or to taste; 1 tsp dried mango powder (amchur); 1 tsp cumin seeds; 2 bay leaves; ½ tsp black peppercorns; 1 inch cinnamon stick

Method

Preparation

Soak washed chickpeas in 3 cups water overnight or for at least 4 hours.

Instant Pot Method

Switch to sauté mode. Heat oil, then add cumin seeds, bay leaves, peppercorns, cinnamon, ginger, garlic, and green chili.
Once ginger and garlic turn golden, add onions and sauté 3 minutes.
Stir in tomatoes and all spices except the mango powder. Drain chickpea soaking liquid, add drained chickpeas and 1.5 cups cooking water, and mix thoroughly.
Switch to bean/chili mode (high pressure) for 35 minutes with vent sealed.
Allow pressure to release naturally when cooking completes. If the float valve hasn't dropped after 20 minutes, manually release pressure.
For thicker curry, mash some chickpeas with a hand masher or ladle back. Stir in fenugreek leaves and mango powder. Switch to sauté mode and boil 2 minutes.
Top with cilantro and serve with naan or bhatura.

Stovetop Pressure Cooker Method

Heat oil over medium-high heat. Add cumin seeds, bay leaves, peppercorns, cinnamon, ginger, garlic, and green chili.
Once ginger and garlic turn golden, add onions and sauté 3 minutes.
Stir in tomatoes and all spices except the mango powder. Drain chickpea soaking liquid, add drained chickpeas and 1.5 cups cooking water, and mix thoroughly.
Pressure cook for 6–7 whistles until chickpeas break easily between two fingers. Let pressure release naturally.
For thicker curry, mash some chickpeas with a hand masher or ladle back. Stir in fenugreek leaves and mango powder.
Adjust water if curry is too thick. Taste and adjust salt. Bring to a quick boil if water is added.
Top with cilantro and serve with naan or bhatura.

Notes

Soaking chickpeas overnight reduces cooking time and aids digestibility.

For canned chickpeas, skip soaking and reduce pressure cooking to 10 minutes on high.

Mashing a few chickpeas thickens the gravy without changing the texture significantly.

Calories: 255 kcal · Carbs: 38 g · Protein: 11 g · Fat: 7 g · Sodium: 1271 mg · Fiber: 10 g · Sugar: 7 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Chana Masala / Punjabi Chole Masala

Ingredients

Method

Notes

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