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Serving
Squeeze fresh lemon juice over the Chana Masala and serve with homemade parathas, Roti, or Kawan Parathas. For gluten-free options serve with Basmati rice or Brown Rice. Add a side of cooling Cucumber Raita for a perfect vegetarian meal. As much as I enjoy homemade Chole Bhature, making the fried Bhatura can be time-consuming. Years ago I discovered the crispy flakey Kawan Plain Parathas sold in the frozen section of Indian grocery stores. These pre-rolled parathas cook in 3 minutes from frozen to crispy, flakey bread and were a blessing during my busy weeknights as a working mom with 2 little ones. The taste of these delicious buttery parathas reminds me of mom’s Bhatura’s and since then I always turn to my freezer whenever I make Chole.
Chickpeas: Use dried chickpeas for the best flavor and nutrition. Soak them for at least 4 hours or overnight. If you want to use canned chickpeas, you’ll have to adjust the cooking time in the Instant Pot. Add only ½ cup of water and reduce the pressure cook time to 5 minutes. After the cooking cycle completes you can quick release or allow natural pressure release. Onions: I used a yellow onion. If you want it to have a sweeter undertone, you can use red onion instead. Ginger + Garlic: For the best flavor, use fresh homemade ginger and garlic paste. You could substitute it with ginger and garlic powder, but it won’t have as bold of a flavor. Cumin Seeds: Cumin has an earthy heat and a brightness that almost tastes like dried lemon peel. In a pinch, you can substitute ground cumin for whole cumin seeds. Ground Coriander: This has a citrusy flavor. There really isn’t a good substitute for it since it adds so much to this dish. Kashmiri Red Chili Powder: You can use any mild red chili powder or paprika. If you want it to have a lot more heat, use a spicier chili powder or cayenne pepper. Ground Turmeric: adds a warm, earthy flavor to chana masala. It also gives the dish its distinctive golden-yellow color. Tomatoes: I used plum tomatoes, but you can chop up grape tomatoes or cherry tomatoes. You can also use one can of tomatoes with the juice. Garam Masala or Chana Masala Powder: Use homemade garam masala as it brings out the authentic flavors
Homemade chana masala spice blend - The key ingredient in this is amchur, which is dried raw mango powder that adds a tangy flavor to the dish. In a pinch, you can skip amchur and squeeze fresh lemon in the end. Add 1 to 2 tablespoons and skip the red chili powder, turmeric, ground coriander, and garam masala as called for in this recipe. Store-bought Chole masala - I like Everest Chole Masala. Add 1 to 2 tablespoons and skip the red chili powder, turmeric, ground coriander, and garam masala as called for in this recipe. Garam masala - This easy 5 ingredient garam masala adds the perfect flavors and spice to make quick Chana Masala. Add ¼ teaspoon to 1 teaspoon to this recipe. I also love using my mom’s homemade masala. I know a lot of you have made this recipe so I want to make sure you know that it works great for chana masala too. Add 1 teaspoon to this recipe.
Since I started using the Instant Pot this one-pot easy chana masala recipe from The Essential Indian Instant Pot Cookbook has become my go-to! Not only is it hands-free, but you have only one pot to clean, hurray!
How to cook Kawan Plain Parathas
More Chickpea Recipes
Quick and Easy Instant Pot Chana Saag Stove Top Creamy Spinach and Chickpeas Chickpeas and Rice - Instant Pot Chickpea Biryani
Curries to Serve with Kawan Parathas
Palak Paneer - Restaurant favorite Creamy Spinach with Indian Cottage Cheese Easy Dum Aloo - Quick and easy Instant Pot potato curry Batatyachi Bhaji - Maharashtrian spicy potatoes Aloo Gobi Masala - 15-minute Instant Pot recipe Daal Makhani - Copycat Madras Lentils recipe Need more ideas? Check out these 40+ delicious Indian Curries
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