2 medium sized tomatoes, make a cross section at the top of the tomatoes
Garlic cloves 7-8
Green chillies 5
Cinnamon stick. 1 inch
Black pepper corns 6
Cloves. 5
Green cardamom. 4
Black cardomom. 1
Salt to taste
Red chilli powder. 1 tablespoon
Water 4 cups
Add everything in a pressure cooker or in an instant pot .
Cook it till chickpeas are cooked through.
Remove the lid and take out the tomatoes, remove the skin and mash them up. Add the puree back to the pot.
Now add additional hot water if you feel the curry is thick . Add the following masala while the whole thing is still boiling / cooking
Chana Masala. 3 tbsps
Coriander powder. 2 tbsp
Roasted cumin powder. 2 tbsp
Garam masala. 1 tsp
Dried fenugreek leaves. 2 tsp
Lemon juice.
Chopped green coriander
Garnish with sliced green chillies , julienne ginger and serve hot.
alwaysrunningerrands on
It’s interesting that you chose not to use oil. It’s a healthier version. Nice!
Slight-Special1194 on
The healthy no oil version, whats not to like about it after turning down spice to your liking
GaryE20904 on
Looks really good but why no amchoor powder? That’s a key ingredient for me. I know it’s hard to find but with Amazon and similar nowadays anyone can get it.
Got to say that I love the idea of eliminating the ghee and or oil!
Thanks for sharing!
find_another on
what’s the point of removing oil? legitimate question.
aka, are you eating au much fat in your other meals that you can’t use oil in a masala?
WazWaz on
Sounds tasty, but note that “cook until cooked through” isn’t very useful for a pressure cooker recipe – it’s not like we can check on the doneness.
6 Comments
Recipe
No Oil Chana Masala
2 cups overnight soaked chickpeas
2 medium sized onions , roughly chopped
2 medium sized tomatoes, make a cross section at the top of the tomatoes
Garlic cloves 7-8
Green chillies 5
Cinnamon stick. 1 inch
Black pepper corns 6
Cloves. 5
Green cardamom. 4
Black cardomom. 1
Salt to taste
Red chilli powder. 1 tablespoon
Water 4 cups
Add everything in a pressure cooker or in an instant pot .
Cook it till chickpeas are cooked through.
Remove the lid and take out the tomatoes, remove the skin and mash them up. Add the puree back to the pot.
Now add additional hot water if you feel the curry is thick . Add the following masala while the whole thing is still boiling / cooking
Chana Masala. 3 tbsps
Coriander powder. 2 tbsp
Roasted cumin powder. 2 tbsp
Garam masala. 1 tsp
Dried fenugreek leaves. 2 tsp
Lemon juice.
Chopped green coriander
Garnish with sliced green chillies , julienne ginger and serve hot.
It’s interesting that you chose not to use oil. It’s a healthier version. Nice!
The healthy no oil version, whats not to like about it after turning down spice to your liking
Looks really good but why no amchoor powder? That’s a key ingredient for me. I know it’s hard to find but with Amazon and similar nowadays anyone can get it.
Got to say that I love the idea of eliminating the ghee and or oil!
Thanks for sharing!
what’s the point of removing oil? legitimate question.
aka, are you eating au much fat in your other meals that you can’t use oil in a masala?
Sounds tasty, but note that “cook until cooked through” isn’t very useful for a pressure cooker recipe – it’s not like we can check on the doneness.