Easy Chana Masala Recipe In Pressure cooker – How To Make Chana Masala Recipe

You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe using a pressure cooker. Usually I make South Indian hotel style chana kurma for chapathi. Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants, I haven’t tried at home. 

Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. 

Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected. I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze. This is a perfect bachelor style recipe. 

As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. 

Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !

Chana masala recipe - Easy chana masala in a pressure cooker

Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.

Cuisine: Indian

Category: Side dish for roti/chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours) Cooking oil + ghee - 1 tbsp + 1 tbsp Big onion - 1 no ( finely chopped) Ripe tomato - 3 nos ( finely chopped) Red chilli powder - 1 tsp Dhania powder - 1 tsp Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good) Green chilli - 1 no Ginger - 1 inch piece Chat masala powder - 1/2 tsp Kasoori methi - 1/2 tsp ( crushed) Coriander leaves - to garnish

HOW TO MAKE CHANA MASALA IN  A PRESSURE COOKER - METHOD

Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside. Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy. Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, you should add a big pinch of baking soda in the gravy. Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like. Mix well and serve with poori, chapathi or bhatura ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato. If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !

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Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious . We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !

Khoya Kaju Gravy Recipe

Khoya kaju gravy recipe - Side dish for roti, naan, kulcha

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3-4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cashew nuts - 1/2 cup Unsweetened khoya - 1/4 cup Ghee + Cooking oil - 2 tbsp + 1 tbsp Bay leaf - 1 no Red chilli powder - 1 tsp Coriander powder - 1.5 tsp Garam masala powder - 1 tsp Cardamom powder – a pinch (optional) Fresh curd/yogurt – 2 tbsp Sugar – 1/4 tsp Water – 1 cup Kasoori methi – 1/2 tsp ( crushed, optional ) Fresh cream - 1 tbsp To cook & grind Big onion - 1 no or 1/2 cup (chopped) Cinnamon - 1 inch piece Cloves - 1 no Pepper corns - 2 nos Cashew nuts - 1/4 cup Water - 1/2 cup

METHOD

In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside. Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well. Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top. Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha ! Enjoy !

Note

Reduce the quantity of red chilli powder if you want mildly spiced gravy. Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy. You can add more khoya if you want more creamy gravy. Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !

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Punjabi Restaurant Style Dum Aloo Recipe

Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir. I browed few recipes and found deep fried small potato /Baby potato is used in this dish. Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one.

 Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. 

In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem ( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore. I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !

Dum aloo recipe - Restaurant style Dum aloo recipe

How to make restaurant style Punjabi dum aloo recipe at home

Cuisine: North Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Baby potato - 12 nos Salt and water - as needed Cooking oil - 2 tbsp Red chilli powder - 1 tsp ( Kashmiri chilli powder)  Dhania powder - 2 tsp Garam masala powder - 1 tsp Crushed Kasoori methi - 1.5 tsp Fresh curd – 1to 2 tbsp Fresh cream - 1 tbsp ( I used Amul fresh cream) To grind Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 2 nos ( small) Fennel seeds - 1/4 tsp (optional) Green chilli - 1 no Big onion - 1 no Tomato - 2 nos Cashew nuts or almonds – 6 to 10 nos Ginger&Garlic paste – 1/2 to 1 tsp Coriander leaves – to garnish ( I din’t use it)

HOW TO MAKE DUM ALOO

Wash and pressure cook baby potato in a cooker adding 2 cups of water. Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy. Heat 1 tbsp cooking oil in a kadai. Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger, garlic paste and saute for a minute. Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside. Take the pressure cooked potato. Drain the excess water and peel the potato skin. Keep in a plate. Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai. Shallow fry the potato till it turns golden in color and looks roasted. Remove in a plate. In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan. Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed. Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well. Boil for a minute. Add water to adjust consistency. Garnish with coriander leaves. This gravy thickens when it cools down. So add more water whenever needed. Boil and serve hot with roti ! Enjoy !

Note

Add more red chilli powder if you want spicy gravy. Originally baby potato should be deep fried in oil. But I shallow fried it to reduce the calorie.  You can use butter instead of cooking oil. Adding fresh cream is optional. Skip if you don’t have it. But adding cream makes the gravy rich.  This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation. So if you are making for birthday parties, make it in advance and reheat it adding some water.

Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !

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Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

Andhra Raw Mango Dal Recipe

How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/2 cup Raw Mango - 1 no ( medium sized ) Water - 2 cups ( to pressure cook dal) To temper Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each) Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp ( optional) Roasted Fenugreek seeds powder - 1/2 tsp Asafetida/Hing - 1/4 tsp Curry leaves - Few Red chillies - 2 nos ( Pinched) Green chillies - 2 nos ( Slit) Turmeric powder – 1/8 tsp Salt & water – as needed

HOW TO MAKE ANDHRA MANGO DAL - METHOD

Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee. In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).   Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces. Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly. Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !! Enjoy !

Note

Adding methi seeds powder gives a nice flavor to this dal. I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !

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Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)

Tomato sabji recipe for chapathi, poori

How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 3 nos Big onion - 1 no ( Big sized) Ginger-garlic paste - 1/2 tsp Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd) Dhania powder/coriander seeds powder - 1/2 tsp Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp ( optional) Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds. Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off. Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy. Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti ! Enjoy !

Note

For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly. You can also add some cooked peas or boiled potato cubes. You can skip dhania powder if u wish. But flavor varies. Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji. You can also make this sabji in a kadai instead of pressure cooker. For variations, you can add coarsely crushed peanut powder ( 1 tbsp )

Try this easy, yummy tomato sabji at home and enjoy !!

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