Instant Pot No onion No garlic Chole | Chana Masala

chickpeas curry with rice bowl on the top

5 from 1 vote

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

Cook Time40

Soaking Time10

Total Time50

Course: Entree

Cuisine: North Indian

Keyword: chole, instant pot chana masala, instant pot chole, Instant Pot Indian Recipes

Servings:

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