A breakfast classic on Pakistani tables, channa masala is made by quickly pressure-cooking chickpeas in a spiced tomato sauce. Getting the spice balance right takes skill, but the result is deep and layered in flavour.
Warm the olive oil in the pressure cooker and sauté the onion until softened, then add the garlic and ginger and cook for one more minute.
Add the cumin, ground coriander and garam masala and toast for half a minute.
Add the tomato and cooked chickpeas, seal the lid, and cook at low pressure for five minutes, then release the pressure immediately.
Garnish with fresh coriander and serve.
If you do not release the pressure immediately, the chickpeas can overcook and fall apart, making the texture mushier than intended.
If you cannot find garam masala, an equal mix of cinnamon, clove and black pepper gives a similar aroma.
Admin DadaGastro · verified in test kitchenKonserve nohut yerine bir gece önceden ıslatıp haşladığım kuru nohut kullandım, dokusu gerçekten daha diri ve lezzetli oldu. Biraz daha emek istiyor ama fark hissediliyor.
Baharat oranlarını ilk denememde tutturamadım, garam masalayı biraz fazla kaçırdım ve tat beklediğimden ağır oldu. İkinci denememde yarı yarıya azaltınca denge çok daha iyi oldu.
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