Chickpeas Gravy

Since pressure cooked chickpeas are easily digestible, chana masala (chickpeas gravy) can be served to people of all ages. This version of gravy is healthier as less oil is used & also it is easy to prepare. Whenever I plan a meal for dinner, I make sure to cook with less oil as it helps to reduce the load on liver.

Cooking Time: 40 min

Serves: 4


  1. Chickpeas (kondakadalai)- 1 cup (200 g)
  2. Onions (vengayam) – 5 Nos.
  3. Tomatoes (thakkali)- 3 Nos.
  4. Ginger (inji) – 1 inch
  5. Garlic (poondu) – 5 pods
  6. Cardamom (Yelam) – 1 No.
  7. Cloves (krambu)  – 5 Nos.
  8. Cinnamon (pattai) – 1/2 inch piece
  9. Chilli powder (milagai thool) -1 tbsp
  10. Turmeric powder (manjal podi) -1/4 tsp
  11. Oil (Yennai) – 1 tbsp
  12. Salt (uppu) – 1 tsp

Cooking Directions:

  • Soak chickpeas overnight, rinse with fresh water & drain water.
  • Pressure cook chickpeas after adding water (in the ratio of 1:2) & turmeric powder (simmer for 10-12 min after bringing to high pressure).
  • Grind onions, tomatoes, ginger, garlic, cloves, cardamom & cinnamon into a smooth paste.
  • In the same pressure cooker add ground paste, chilli powder, oil & salt.
  • Pressure cook the above mixture for 10 min.
  • Transfer Chickpeas Gravy to serving dish when pressure is released.

Please Note:

  • You can reduce oil considerably if you pressure cook any gravy.
  • If you want to make it rich & creamy, you can add 25 ml milk/ 1 tsp of fresh cream or cashew paste at the end.

One Comment Add yours

Please share your thoughts here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s