Kala Chana/Black Chickpea Masala Curry in Stove-top Pressure Cooker
Learn how to make black chickpea or kala chana curry on stove-top pressure cooker.
Soaking time for Black Chickpeas
Indian, North Indian
Black Chickpeas, Kala Chana
Pressure Cooker Indian Style
Pan to cook Bhuna Masala
Drain the water from soaked black chickpeas.
Transfer to a pressure cooker and add water 2-3" above the level of chickpeas.
Switch on the gas on high,let the chane boil.Once the froth starts gathering on top, remove it with ladle. Add the whole spices if using.
Add salt as per taste, and close the lid. Let the chane boil on high flame for a while after the first whistle, lower the flame and let it cook for another 15-20 minutes.
Meanwhile prepare the masala, for that in a pan, add oil, once the oil is hot enough, add cumin seeds.
When seeds crackle, add onion paste. Saute and cook till it turns light brown in color and the raw smell goes away.
Add tomato puree and cook till the masala gets a paste like consistency.
Add coriander powder, red chilli powder, garam masala and chana masala.
Cook for another 2-3 minutes. If the masala starts getting dry, add 1-2 tbsp of water so that it doesn't burn at the bottom of pan.
Once Chane are cooked, pressure goes off, open the lid and add masala to boiled chane.
Switch on the flame and cook for another 5-10 minutes or you can close the lid and cook till 1-2 whistles.
When making with Bhuna Masala,boil chane first as mentioned above, add bhuna masala directly with chana masala and garam masala in boiled chane, mix well and pressure cook for another 5-10 minutes.