The only preparation you need to do in advance is to wash and soak the chickpeas either overnight or before you leave for work so that its all soaked and ready when you get back and need to make dinner.
Confession: on some nights, I get lazy on the way back in the train and drag TH to have dinner outside. On those nights, I come back, drain the soaked chickpeas and stick it in the fridge. It can be stored like that for a week until you are ready to make what you want with it.
Go ahead, I promise the chickpeas won’t feel bad or anything.
If you like chana recipes, check out this Kerala kadala curry recipe, Chana Masala for poori, or this gorgeous Punjabi chole masala.
Aloo Chana Masala
Serves 2
Ingredients:
1 cup soaked chickpeas
1 large potato, cubed
1 onion, sliced
1 tomato, sliced
1 tsp tomato paste (optional but gives depth to the gravy)
1 tsp ginger garlic paste
1/2 tsp jeera / cumin
1 tsp coriander powder / dhania powder / malli podi
1 tsp garam masala
1 tsp red chilli powder
A pinch of turmeric powder
A pinch of amchoor / dry mango powder (optional)
2 tsp oil
1/4 tsp mustard seeds
A few curry leaves
Salt to taste
Instructions:
1. Heat oil in a pressure cooker pan and add the mustard seeds and curry leaves. When the seeds pop, add the jeera and sliced onions. Fry until transparent.
2. Next add all the powders – red chilli powder, coriander, turmeric, garam masala and amchoor if using, and fry for 30 seconds.
3. Top it off with the ginger garlic paste and fry for another 30 seconds. Then add the chopped tomatoes and stir around until well combined.
4. Throw in the cubed potatoes, chickpeas, about 1.5 cups water and some salt and pressure cook for 3-4 whistles. The idea is to cook it until the potatoes are mushy and the chickpeas are cooked well. Open up the pan and if you find that the curry is too watery (which shouldn’t be the case normally), boil it for a while until the curry is thick enough. Check salt and remove from fire.
Serve hot with rotis. Goes well with pulao and even plain rice.
Tried this today. Eating it now… nom nom nom. Yummm! Can't wait for the hubby to try it. Just got married and don't know how to cook. Sick of eating food from outside and finally started cooking. Your blog is great and I am getting more confident with my cooking. Thank you for making this cooking journey interesting.
that's really sweet. good luck maya 🙂
How much whistle should be done to boil potato in pressure cooker
2 whistles should be sufficient
i measured the chickpeas after soaking so 1 cup of soaked chickpeas.
Does "1 cup soaked chickpeas" mean 1 cup of chick peas that have been soaked or soak a bunch of chickpeas and then measure 1 cup of the them after they have soaked?
Thanks.
Allan
Yes Gwen, that should work too and will give the curry some amazing texture 🙂
This looks delicious! I'll definitely be trying it. Do you think stirring in cooked cauliflower at the end would work? I love finding veggie pressure cooker recipes, thanks a lot!
Thank you remya. this aloo channa recipe is super easy and comes out very well!
Your blog stands out from all others , one of interesting blogs I have read,So are your recipies, they seem to be innovative,looks yummy. You have inspired me to cook something different this weekend , thank you and you keep going !!
will keep visiting ur pages… 🙂
came out perfect! thanks for the recipe!
Comforting and finger licking good Nags!
Wow this combo and method sounds totally new to me…looks so creamy and tasty
wow the curry looks delicious …….
ha ha….love this simple recipe on long days of works or just lazy days…thanks for sharing 🙂
Looks perfect…
CID – 2010 Event Round up
http://akilaskitchen.blogspot.com
Regards,
Akila.
Laura, the hissing can be in a non-whistling pressure cooker too. In mine, once the content inside is boiling and steam escapes through a valve in the lid, we need to place a "weight" over the valve. after this is done, steam collects inside and the cooker releases it at regular intervals. each time it releases the pressure inside, its called one whistle cuz it will be accompanies by the whistling sound. hope this clarifies.
instead of ginger garlic paste, you can add 1tsp crushed ginger and 1tsp crushed garlic (or adjust according to taste if you wish)
Well.. my pressure cooker "hisses" or "shhhhshses" so I think the author means to wait for three of those!
What can I use to substitute the ginger-garlic paste? I would love to try it but it is not avialable in Italy!
http://hippressurecooking.blogspot.com/
I have never cooked chole with aloo should be yum, nothing can go wrong with potatoes
Hi Kelly, I have never used a pressure cooker that doesn't whistle but my guesstimate is, you should cook this for about 10-12 minutes. Remember, the chickpeas need to cook and turn soft.
Looks so delicious and i too make kinda of gravy.. perfect sidedish..
this is comfort in a bowl. deeelicious!
Hi Nags-this recipe looks fabulous; I have all the ingredients and can't wait to try it. My pressure cooker doesn't whistle, so could you tell me about how long 3-4 whistles would be? Thanks so much!
Love it dear, beautiful color and our favorite too 🙂
looks yummy n colourful
Love that Mushy Mushy Chickpeas!!!And With Hot Roti's, Heavenly 🙂
Cooking in pressure cooker takes away the bite from chickpea! And i like it that gooey texture it gets in there!
lovely pics!
Yes I do Shyam. In fact, I even make pulao and mixed rice this way over weeknights and don't even take out my kadai.
Nags, do you cook it directly in the pressure cooker pan?
//chickpeas wont feel bad// *snigger*
Delicious… Love the combo..
Lovely combo,quick n easy one…Happy Onam Nags….
I also make this in almost similar way but no mustard seeds n curry leaves in my version..looks yummy..
hehe what can I say Raks? this is the age where even chickpeas has an attitude 😉
I too love the pressure cooker gravies 😉
/*chickpeas wont feel bad…*/ LOL LOL
delicious curry,love the combo…
This curry looks absolutely yummy Nags.Nice combo with rotis:)