Instant Pot No onion No garlic Chole | Chana Masala

A lip-smacking no-onion no-garlic tomato based gravy – chole or the chana masala made in Instant Pot. The delicious chickpeas curry pairs well with any Indian flat-bread or rice, or even you can use it as a condiment for your chaat items. Check out how to make this chana masala in Instant Pot with a detailed video.  I have included the stove-top pressure cooker version also.

Chickpeas or garbanzo beans is one of the widely used beans in all the cuisines. Yes, not only in Indian and Mediterranean cuisine but you can find them in most of the dishes these days. They are not just great for curries and hummus, but also soups, salads, and snacks too. The chickpea liquid popularly known as aquafaba (recipe coming soon) is a great egg replacer too. Chickpeas or garbanzo beans is one of the essential ingredients in modern cooking.

I have quite a few recipes with these nutritious beans on my blog. They are a good source of protein, fiber and also carbs. You can find channa madra (chickpea-yogurt curry), traditional chole, homemade chole masala, garbanzo beans pulav, garbanzo beans sundal, garbanzo beans stir-fry with onion, garbanzo beans soup and few more recipes on my blog.  Now I include this easy-peasy no-onion no-garlic chole made without any chole masala in my Instant Pot to this lot.

Addition of Bengal Gram:

In this recipe, along with garbanzo beans, I have included Bengal gram as well. One of our friends suggested, and when I tried, we liked the flavor and texture. From then on, every time I make the curry without onion or garlic, I include channa dal as well. But it is entirely optional.

The chole recipe is straightforward. We need to make the tomato masala first and then add the beans and cook together. It is as simple as that. You can easily make it for weekday dinner or lunch.

Burn Signal in the New Instant Pots:

When there isn’t enough water or when the masala sticks to the bottom of the pot, you get the Burn notification in the new Instant Pot models. So make sure you are adding sufficient water and also don’t forget to scrape the bottom of the pot when you make curries with tomatoes like this chole. I made this chickpeas curry in my 6-quart 7 in 1 DUO model.

Pressure Cooker Version:

I love to make this curry in the Instant Pot, but at times I opt for the stove-top pressure cooker version also. So here is how you make this curry in the pressure cooker.  There are two methods in this one too.

Method 1:

Soak the garbanzo beans for at least 10 hours and channa dal for 2 hours. Pressure cook both for at least three whistles by adding 2.5 cups of water. Allow to cool and mash them roughly. Then prepare the onion masala as mentioned in the video on a kadai or pan. When tomatoes are mushy, add the cooked beans, cilantro, and garam masala and let it simmer for 5 minutes.

Method 2:

Soak the garbanzo beans for at least 10 hours and channa dal for 2 hours. Prepare the masala like mentioned in the video on a stove-top pressure cooker or pressure pan. When the tomatoes are soft and mushy, add the soaked garbanzo beans and channa dal and 2.5 cups of water. Pressure cook for 3 to 4 whistles and when pressure is all gone, mash it and add the cilantro and garam masala.

I know I have written a lot. Now without any further ado, here is the detailed video and the recipe that you can print or save for later. As always, don’t forget to subscribe to my YouTube channel.

Ingredients:

• 2 tsp cooking oil
• 2 tsp cumin seeds
• ½ -inch cinnamon stick
• ½ tsp hing
• 4 medium-sized Roma tomatoes, when chopped 2 cups
• ½ tsp turmeric powder
• 2 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chili powder
• 2 tsp salt
• 1 tsp sugar
• ¾ cup garbanzo beans/chickpeas soaked for 10 hours
• ¼ cup channa dal soaked for 2 hours
• 5 cups of water
• 3 tbsp chopped cilantro (1 tbsp + 1 ½ tbsp)
• ¼ tsp garam masala

Prep-Work:

• Wash and soak the garbanzo beans in at least 3 cups of water for 8 to 10 hours and drain the water.
• Similarly, wash and soak the channa dal in 1 cup of water for 2 hours and drain the water.
• Chop the tomatoes and cilantro and set aside.

Steps:

• Set the Instant Pot in the sauté mode and when the display indicates “HOT” add the oil and after 20 seconds add the cumin seeds and cinnamon stick. Then add a generous pinch of hing.
• Allow the cumin seeds to fry for 20 to 30 seconds.
• Then add the chopped tomatoes and mix it.
• Now add all the spices including turmeric powder, coriander powder, cumin powder, and red chili powder. Then add the salt and sugar.
• Mix all the spices thoroughly. Cover the Instant Pot with the lid (I used the IP lid itself, not a separate one) barely. Cook until the tomatoes are soft and mushy for 3 to 4 minutes.
• Now add the soaked and drained garbanzo beans and Bengal gram. Make sure to scrape the bottom of the pot thoroughly.
• Add 1 tbsp of cilantro and mix. Press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position and cook the channa masala on high-pressure mode for 20 minutes and allow the pressure to release naturally.
• When the pressure is all released, open the Instant Pot and using a potato masher, mash the beans roughly. Then add the remaining cilantro and garam masala. Mix well and serve warm with rice or roti.

Recipe Notes-

• I made this without any onion or garlic. But you can include them as well. You can add 1 cup of chopped onion and about 2 tsp of ginger-garlic paste for this measure.
• As always, adjust the salt and spices according to your preference.

PS:  If you try this chole, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel. 

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Instant Pot No onion No garlic Chole | Chana Masala

A lip-smacking no-onion no-garlic tomato based gravy - chole or the chana masala made in Instant Pot. Pair it with rice or roti to make a delectable meal.

Prep Time10 minutes mins

Cook Time40 minutes mins

Soaking Time10 hours hrs

Total Time50 minutes mins

Course: Entree

Cuisine: North Indian

Servings: 6

Calories: 74kcal

Author: Srividhya G

Ingredients

• ▢ 2 tsp cooking oil
• ▢ 2 tsp cumin seeds
• ▢ ½ - inch cinnamon stick
• ▢ ½ tsp hing
• ▢ 4 medium-sized Roma tomatoes when chopped 2 cups
• ▢ ½ tsp turmeric powder
• ▢ 2 tsp coriander powder
• ▢ ½ tsp cumin powder
• ▢ 1 tsp red chili powder
• ▢ 2 tsp salt
• ▢ 1 tsp sugar
• ▢ ¾ cup chickpeas soaked for 10 hours
• ▢ ¼ cup chana dal soaked for 2 hours
• ▢ 5 cups water
• ▢ 3 tbsp chopped cilantro 1 tbsp + 1 ½ tbsp
• ▢ ¼ tsp garam masala

Instructions

Prep-Work:

• Wash and soak the garbanzo beans in at least 3 cups of water for 8 to 10 hours and drain the water.
• Similarly, wash and soak the channa dal in 1 cup of water for 2 hours and drain the water.
• Chop the tomatoes and cilantro and set aside.

Steps:

• Set the Instant Pot in the sauté mode and when the display indicates “HOT” add the oil and after 20 seconds add the cumin seeds and cinnamon stick. Then add a generous pinch of hing.
• Allow the cumin seeds to fry for 20 to 30 seconds.
• Then add the chopped tomatoes and mix it.
• Now add all the spices including turmeric powder, coriander powder, cumin powder, and red chili powder. Then add the salt and sugar.
• Mix all the spices thoroughly. Cover the Instant Pot with the lid (I used the IP lid itself, not a separate one) barely. Cook until the tomatoes are soft and mushy for 3 to 4 minutes.
• Now add the soaked and drained garbanzo beans and Bengal gram. Make sure to scrape the bottom of the pot thoroughly.
• Add 1 tbsp of cilantro and mix. Press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position and cook the channa masala on high-pressure mode for 20 minutes and allow the pressure to release naturally.
• When the pressure is all released, open the Instant Pot and using a potato masher, mash the beans roughly. Then add the remaining cilantro and garam masala. Mix well and serve warm with rice or roti.

Video

Notes

• I made this without any onion or garlic. But you can include them as well. You can add 1 cup of chopped onion and about 2 tsp of ginger-garlic paste for this measure.
• As always, adjust the salt and spices according to your preference.

Nutrition

Calories: 74kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 799mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 7.1mg | Calcium: 33mg | Iron: 1.7mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Submitting this post for Blogging Marathon #46 – A 3-day marathon for four weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46

Update Notes: This recipe was originally posted in 2014 but now updated with Instant Pot version and with new photos and video.