Uploaded August 2026 | Updated September 2026, 2 weeks ago
A super easy way to make delicious, homestyle chole when you’re short on time. Everything goes straight into the pressure cooker, so there’s minimal prep and hardly any effort, but the final result is super flavourful, and incredibly satisfying.
I’ve shared the full written recipe below in the description, along with all the little tips to make it turn out just right. Do give it a try. Happy Cooking! ❤️
Bring a little more charm to your everyday cooking with our Cüraa Steel & Wooden Masaldanis. ✨
Shop them on our website or Amazon using the links below. 🛒👇
Cüraa Steel Masaladani
🛒 Amazon: amzn.in/d/03WQpIxt
🌐 Cüraa: curaahome.com/products/curaa-steel-masala-dani
Cüraa Wooden Masaladani
🛒 Amazon: amzn.in/d/0h8yoXzK
🌐 Cüraa: curaahome.com/products/curaa-wooden-masala-dani
Full written recipe - Pressure Cooker Chana Masala
Prep Time: 5-10 minutes (6–8 hours soaking time)
Cooking Time: 25–30 minutes
Serving: 4-5 people
Ingredients:
Pressure Cooking
CHICKPEA | काबुली चना 250 GRAMS (SOAKED)
ONION | प्याज़ 3 MEDIUM SIZED
TOMATO | टमाटर 4 MEDIUM SIZED
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 2 INCH
GARLIC | लहसुन 8–10 CLOVES
BAY LEAF | तेज़ पत्ता 2 SMALL SIZED
CINNAMON | दालचीनी 2 INCH
BLACK CARDAMOM | काली इलायची 1 NO.
CUMIN SEEDS | जीरा 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक 1 TSP
GHEE | घी 1 TBSP
WATER | पानी 3 CUPS
Tempering
GHEE | घी 1–2 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
GINGER | अदरक A HANDFUL (JULIENNE)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash and soak the chickpeas overnight or at least for 6-8 hours.
Once soaked, discard the soaking water and rinse the chickpeas well.
Add them to a pressure cooker along with the roughly cut onions, tomatoes, slit green chillies, grated ginger, garlic, bay leaves, cinnamon, black cardamom, cumin seeds, turmeric, kashmiri red chilli powder, coriander powder, garam masala, salt, ghee, and water.
Stir everything together. Close the lid and cook on high flame until 1 whistle, then lower the flame and cook for 15 minutes.
Switch off the flame and let the cooker depressurise naturally.
Once the cooker depressurizes, check the whistle and open the lid. You will see everything has softened beautifully.
The tomatoes will have become completely mushy and the garlic will be fully soft. The chickpeas should retain their shape but upon pressure they should be completely soft and cooked through.
Peel and discard the tomato skins. Remove all the whole spices and discard them.
Turn the flame on and bring everything to a boil, stirring well so the tomatoes and onions mash into the chana completely.
Within a minute or two everything will come together. If anything still looks chunky, press it gently with the back of a ladle.
Lightly mash a few chickpeas as well to give the gravy a thicker, more textured consistency.
Cook for 10–15 minutes, stirring in between. You will see a beautiful thick gravy come together without any separate frying or bhunaai.
If it gets too thick, add a splash of hot water. If it looks too thin, mash a few more chickpeas.
Add a pinch of garam masala and a large pinch of crushed kasuri methi. Mix well, taste and adjust salt.
For the final tempering, heat a small pan and add ghee.
Once hot, add the carom seeds and let them splutter.
Add the sliced green chillies and ginger julienne, stir quickly, and pour the tadka directly over the chana.
Add fresh coriander and mix well.
Your delicious, quickest and easiest Chana Masala is ready.
Serve hot with rice or Kulcha.
#YFL #SanjyotKeer #chanamasala #cholerecipes #pressurecookerrecipes
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Chickpeas 1:18
Prep for the Recipe 1:51
Pressure Cooking 2:12
Further Cooking Process 6:28
Tempering 8:29
Plating 9:07
Outro 10:24
A super easy way to make delicious, homestyle chole when you’re short on time. Everything goes straight into the pressure cooker, so there’s minimal prep and hardly any effort, but the final result is super flavourful, and incredibly satisfying.
I’ve shared the full written recipe below in the description, along with all the little tips to make it turn out just right. Do give it a try. Happy Cooking! ❤️
Bring a little more charm to your everyday cooking with our Cüraa Steel & Wooden Masaldanis. ✨
Shop them on our website or Amazon using the links below. 🛒👇
Cüraa Steel Masaladani
🛒 Amazon: amzn.in/d/03WQpIxt
🌐 Cüraa: curaahome.com/products/curaa-steel-masala-dani
Cüraa Wooden Masaladani
🛒 Amazon: amzn.in/d/0h8yoXzK
🌐 Cüraa: curaahome.com/products/curaa-wooden-masala-dani
Full written recipe - Pressure Cooker Chana Masala
Prep Time: 5-10 minutes (6–8 hours soaking time)
Cooking Time: 25–30 minutes
Serving: 4-5 people
Ingredients:
Pressure Cooking
CHICKPEA | काबुली चना 250 GRAMS (SOAKED)
ONION | प्याज़ 3 MEDIUM SIZED
TOMATO | टमाटर 4 MEDIUM SIZED
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 2 INCH
GARLIC | लहसुन 8–10 CLOVES
BAY LEAF | तेज़ पत्ता 2 SMALL SIZED
CINNAMON | दालचीनी 2 INCH
BLACK CARDAMOM | काली इलायची 1 NO.
CUMIN SEEDS | जीरा 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक 1 TSP
GHEE | घी 1 TBSP
WATER | पानी 3 CUPS
Tempering
GHEE | घी 1–2 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
GINGER | अदरक A HANDFUL (JULIENNE)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash and soak the chickpeas overnight or at least for 6-8 hours.
Once soaked, discard the soaking water and rinse the chickpeas well.
Add them to a pressure cooker along with the roughly cut onions, tomatoes, slit green chillies, grated ginger, garlic, bay leaves, cinnamon, black cardamom, cumin seeds, turmeric, kashmiri red chilli powder, coriander powder, garam masala, salt, ghee, and water.
Stir everything together. Close the lid and cook on high flame until 1 whistle, then lower the flame and cook for 15 minutes.
Switch off the flame and let the cooker depressurise naturally.
Once the cooker depressurizes, check the whistle and open the lid. You will see everything has softened beautifully.
The tomatoes will have become completely mushy and the garlic will be fully soft. The chickpeas should retain their shape but upon pressure they should be completely soft and cooked through.
Peel and discard the tomato skins. Remove all the whole spices and discard them.
Turn the flame on and bring everything to a boil, stirring well so the tomatoes and onions mash into the chana completely.
Within a minute or two everything will come together. If anything still looks chunky, press it gently with the back of a ladle.
Lightly mash a few chickpeas as well to give the gravy a thicker, more textured consistency.
Cook for 10–15 minutes, stirring in between. You will see a beautiful thick gravy come together without any separate frying or bhunaai.
If it gets too thick, add a splash of hot water. If it looks too thin, mash a few more chickpeas.
Add a pinch of garam masala and a large pinch of crushed kasuri methi. Mix well, taste and adjust salt.
For the final tempering, heat a small pan and add ghee.
Once hot, add the carom seeds and let them splutter.
Add the sliced green chillies and ginger julienne, stir quickly, and pour the tadka directly over the chana.
Add fresh coriander and mix well.
Your delicious, quickest and easiest Chana Masala is ready.
Serve hot with rice or Kulcha.
#YFL #SanjyotKeer #chanamasala #cholerecipes #pressurecookerrecipes
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Chickpeas 1:18
Prep for the Recipe 1:51
Pressure Cooking 2:12
Further Cooking Process 6:28
Tempering 8:29
Plating 9:07
Outro 10:24
