Pressure Cooker Chana Masala Recipe | Indian Recipe Pressure Cooker Chana Masala | Chef Varun Inamdar

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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)

Transcript

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]

Pressure Cooker Chana Masala Recipe | Indian Recipe Pressure Cooker Chana Masala | Chef Varun Inamdar

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