Related Cooking Notes

Chana Masala

Chana Masala (Pressure Cooker)

soak (optional)
- 1 cup dried chickpeas, picked over and rinsed
- 4 cups water
- 2 tsp kosher salt
pressure cook
- 2-3 bay leaves
- 1/2 tsp kosher salt
- 3 cups water
saute
- 1 tbsp ghee
- 1/3 cup Onion Masala (see below)
- 2 tsp chana-masala powder
- 1/2 tsp msg
finish
- 1/2 tsp amchoor powder (or 1 oz lemon juice)
- salt, to taste
- 1/4 cup cilantro, chopped

Optionally soak the beans. Either soak them in salted water for 4 to 8 hours, or quick soak them by bringing them to a boil in salted water, removing them from heat, and letting them sit for one hour. After soaking them, drain and rinse.
In pressure cooker combine chickpeas, bay leaves, salt, and water. If the beans were pre-soaked, cook them on high pressure for 18 mins with a natural pressure release. If the beans were not pre-soaked, cook them on high pressure for 38 mins with a natural pressure release.
Drain the chickpeas but reserve some of the cooking water. Throw out the bay leaves. Mash about half the chick peas and set aside.
Heat the ghee over medium-high heat. When hot add onion masala and saute for 2-3 mins until the masala is heated through. Then add the chana masala powder and msg.
Add the chickpeas and enough of the cooking water to achieve the consistency of oatmeal and heat through.
Stir in the amchoor powder (or lemon juice) and salt (to taste). Garnish with the cilantro.

2019.02.19: Cooked the chickpeas for 35 minutes, which fully cooks most of them but some were still be a bit al dente, so increased the recommended cooking time to 38 minutes.

saute first
- 1/4 cup peanut oil
- 4 tbsp minced garlic
- 2 tbsp minced ginger
- 1 green chili (serrano or jalapeno), minced
saute second
- 2 cups diced onions (~1 large onion)
pressure cook
- 1 cup chopped tomato
- 1 tsp ground turmeric
- 1/2 tsp ground cayenne pepper
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 2 tsp kosher salt
- 1/4 cup water

In the pressure cooker, heat the oil over medium-high heat. When hot add the garlic, ginger, and green chili and saute for 1-2 minutes (or until fragrant).
Add the onions and mix well. Saute for 6-8 mins, stirring once or twice until the onions are browned and slightly crisp.
Add the turmeric, cayenne, cumin, coriander, gram, masala, salt, tomatoes. and water. Deglaze the bottom of the pressure cooker and cook on high pressure for 15 mins with a natural pressure release.
Store in fridge or freezer.

Yield: 2 cups; enough to make 6 normal batches of Chana Masala, or 3 double batches.
Always make a double batch.
I usually freeze it into 2/3 cup pucks (so each puck can make a double batch of Chana Masala) and then vacuum bag the pucks.

puree
- 3 large tomatoes, roughly chunked
- 1" fresh ginger
- 2 green chilis (serrano or jalapenos)
saute first
- 1/2 cup vegetable oil
- 1 tbsp cumin seeds
- 3 pinches asafetida (~1/8 tsp)
saute second
- 3 tbsp chickpea flour
cook first
- puree
- 2 tbsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp chili powder (ancho)
cook second
- 2 cans chick peas, drained and rinsed
- 1/2 cup water
cook third
- 3/4 tsp garam masala
- 1 tbsp chopped cilantro

Puree the tomates, ginger, and chilies.
In a deep sauce pan, heat the oil over a medium-high heat. When hot add the cumin seeds and asafetida.
When the cumin seed popping slows down, add the chickpea flour and stir-fry for a minute. It will foam and darken like a roux.
Drop the heat to medium and add the tomatoe puree, coriander, turmeric, and chili powder. This hot oil will splatter a lot. Cook for about 4 mins, until reduced by about half.
Add chickpeas and water. Mash some of the chickpeas. Cover and cook for 7-8 mins.
Add garam masala and cilantro and cook for 1 min.