Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes

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I have tried Chana Masala at an Indian restaurant here in the USA and I must say they totally messed up with the taste and almost all the restaurant serve the same bland yellow dish. 😦 I remember having best Chole-Bhature in Delhi. That dark color Chole and nicely puffed up Bhaturas with pickle and onions. The best part about Dilli wale Chole other than lip-smacking taste is its dark brown color. I just love it. ❤ I have already shared authentic Punjabi Chole recipe in my earlier posts. Do try this recipe if you are looking for Punjabi Chole recipe with.
Dhaba food is very much popular in North India and is known for its finger-licking taste and not to forget the generous amount of spices used while preparing the food. 😀  This Chana masala recipe will give you an authentic taste and Dhaba food experience. Serve this Dhaba style spicy Chole with puffed Bhaturas or steamed rice and do not forget to have a glass of buttermilk after this heavy meal. 😉
Okay! I have to say this, just because I am cooking this in an Instant Pot doesn’t make it a quick recipe. Do not judge me for this. 😛 The recipe is a bit time consuming but worth all your efforts.
Other related recipes- Amritsari Aloo Kulcha, Bhatura Recipe, Pindi Chole Recipe, Punjabi Chole Recipe
Serves 4-5
For Boiling

  • 2 Cups soaked chickpeas (8hrs or more)
  • 2 Tsp tea leaves
  • 2 Black cardamoms
  • 4-5 Cloves
  • 1-inch cinnamon stick
  • ½ Tsp amla powder or 2-3 dried amla
  • ¼ Tsp baking soda
  • 1 ½ Tsp salt

For Masala

  • A pinch of asafoetida
  • 2 Cups onion, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp coriander powder
  • 1 ½  Tbsp red chili powder
  • 1 Tsp Kashmiri red chili powder (optional)
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tsp cumin powder
  • ½ Tsp amchur powder
  • ½ Cup thick curd
  • ½ Cup tomato, chopped
  • 1 Tbsp chana masala
  • 1 Tsp ½ Kasuri methi
  • Salt as required
  • 2-3 Tbsp ghee or mustard oil
  • 2 Green chilies
  • Ginger Julians
  • 1 Tbsp ghee (optional)

Learn Step By Step Recipe With Pictures For Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes
Step 1- Turn IP to pressure cook mode.  In a tea infuser, take tea leaves, cloves, and black cardamoms. Take 3 cups of water in the pot and add soaked chickpeas, cinnamon stick, amla powder, baking soda, and required salt. Pressure cook for 3mins and let the pressure goes off naturally

Step 2- Open the lid and discard the whole spices. Transfer the chickpeas and water stock to separate bowls. Mash a chickpea between your fingers to check if it has cooked properly or not

Step 3- Wash the inner pot with water and turn the IP to saute mode. Add ghee/oil, a pinch of asafoetida, onions and saute onions until light brown. Add ginger-garlic paste and saute until the raw smell goes away

Step 5- Add the dry spices (coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, turmeric powder, garam masala, and amchur. Mix and saute for 1min and then add the curd and cook for 2-3min until the oil starts to leave from the sides

Step 6- Add the chopped tomato and cook until they are mushy and then add the chana masala and give it a nice mix

Step 7- Cancel the saute mode and turn pressure cook mode. Add the water stock, boiled chickpeas, 1tbsp ghee green chili julians, ginger julians and Kasuri methi. Adjust salt if required and close the lid of the pot. Pressure cook for 1min with the valve on the seal side

Step 8- After 4mins quick release the pressure and serve with Naan, Bhatura, or steamed rice and pickled onion rings



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