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Learn how to make Pressure Cooker Chana Masala at home with our Chef Varun Inamdar
Ingredients:
400 gms Chickpeas (soaked)
1 inch Ginger
1 inch stick Cinnamon
2 Black Cardamom
1 tbsp Tea Leaves
1 tbsp Pomegranate Seeds
Water
2 Onions (roughly cut)
1 Tomato
Salt (as per taste)
1 tbsp Chana Masala Powder
1 tbsp Ghee
2 Green Chilies (slit)
Learn how to make Pressure Cooker Chana Masala at home with our Chef Varun Inamdar
Ingredients:
400 gms Chickpeas (soaked)
1 inch Ginger
1 inch stick Cinnamon
2 Black Cardamom
1 tbsp Tea Leaves
1 tbsp Pomegranate Seeds
Water
2 Onions (roughly cut)
1 Tomato
Salt (as per taste)
1 tbsp Chana Masala Powder
1 tbsp Ghee
2 Green Chilies (slit)
Category
ЁЯЫая╕П
LifestyleTranscript
00:00 You know off late I've been showing you a lot of recipes using pressure cooker.
00:03 If you think they are really interesting, show us some love.
00:07 So that we come up with some more recipes using a pressure cooker.
00:10 Well today's recipe is also on the same lines.
00:13 I'm showing you Chana Masala using Chana Masala powder
00:18 that I actually showed you a couple of months back.
00:20 Let's begin Chana Masala, Amritsar style.
00:23 For this Amritsar style Chana Masala, of course I'm going to use
00:27 Garbanzo beans or Kabuli Chana.
00:30 You wash these twice thrice over in running water and then
00:33 you soak these overnight, minimum 6 to 7 hours.
00:37 Eventually they end up looking something like this.
00:40 Nice and bloomed and ready to go straight in the pressure cooker.
00:44 Let's do that.
00:45 Time to add in some Ginger.
00:48 I'm just going to pound it a little, like so.
00:57 Now what I'm going to do is, make a little bit of a Potli
01:00 which is going to be the main flavour profile of this recipe.
01:04 Let's place the Ginger.
01:05 A stick of Cinnamon, Black Cardamom.
01:08 Tea leaves for that beautiful deep brown colour into the Chanas.
01:13 Again very critical, very important.
01:15 You would realise tea leaves and beans, well quite a misfit.
01:19 But trust me it does not give it the flavour profile.
01:22 It has that little bit of that tannin note which actually gets masked
01:26 with every other beautiful thing that's here on display.
01:29 With this I'm also adding in Anardana.
01:31 Now Anardana is very typically used in dishes from Amritsar or dishes from Punjab.
01:37 Which adds in that little touch of sweetness which is sometimes required in recipes like these.
01:42 And also it adds in the Khatai or the souring which is again very important.
01:46 Let's do that.
01:47 This Anardana is basically, once you extract the pomegranate juice
01:51 what you get are these seeds which are sun dried.
01:56 Let's bundle this whole thing up.
01:57 Holding all the four corners.
01:59 Take one of these corners.
02:01 And just turn it round.
02:03 Twice thrice over.
02:05 Ensure that this is well tied because you do not want this to open up in the Chana.
02:10 Let's take all of this now.
02:12 And create a little bundle of flavour like so.
02:16 Let's drop this in.
02:18 Water.
02:22 Just ensure that this is moved in like so.
02:27 Let's top this up with some red onions roughly cut.
02:31 And along with this I'm adding in some tomato.
02:34 Just snipping off the cap.
02:35 And giving it a gash like so.
02:38 One tomato just about perfect.
02:41 Now there are two things here to note.
02:43 One is I'm not adding salt at this stage because legend has it
02:47 that the moment you add in salt at this stage, the beans get tougher.
02:52 They do not get cooked.
02:53 That's one.
02:54 Two, to tenderize these beans, there are times when a lot of chefs,
02:58 a lot of people, home cooks, home chefs, mothers add in baking soda.
03:04 Now baking soda works as a tenderizer especially when it comes to garbanzo beans.
03:08 I'm not in the favour of adding in any chemicals while cooking.
03:12 So what I'm doing is I'm going to give it a few extra whistles.
03:15 So suppose if this takes 6 whistles otherwise go for 7, go for 8.
03:20 No baking soda for me.
03:21 Let's cover this.
03:22 And go for 6 whistles.
03:25 With this off goes the flame.
03:29 And allow the pressure in the cooker to subside completely.
03:32 Let's quickly check the chickpeas.
03:38 Let's move on to removing the portly.
03:44 And along with this I'm also going to ensure that the skin is not peeled off.
03:51 The skin of the tomato is also removed.
03:53 Just squash it lightly like so.
03:56 And then here's a trick for all of you.
03:59 The onions that you see, just mash that side.
04:02 Like so.
04:04 Including the chickpeas.
04:06 Now that way the chana masala becomes nice and thick.
04:11 Do not mash a lot, this is just about perfect.
04:13 Time to add in salt.
04:15 And along with this the star of our recipe which is our homemade chana masala.
04:21 Once the masala goes in I'm not going to stir this because I'm actually going to make a tempering for the chana masala.
04:27 And when you add in that hot ghee onto the masala, the masala suddenly gets excited.
04:33 It suddenly gets even more flavourful and that's exactly what I'm looking at.
04:37 A heaped tbsp of Desi Ghee.
04:40 Let's throw in some slit Green Chillies.
04:43 And add this ghee straight onto the chana.
04:45 At this point in time, let's stir this well.
04:48 With this our Amritsari style chana masala is done and ready.
04:55 Well I'm super excited to make some puris quickly and eat it myself.
05:02 If you want to do this, of course you have to make the chana masala, you have to make the chana this way.
05:07 And then you serve this with some puris, some Bhaturas, with Jeera Rice or eat it just like that.
05:13 Choice is completely yours.
05:15 Let me know how you like this in the comment section below.
05:18 Bye for now.
05:18 [Music]