This Instant pot chana masala | chickpea masala | chole masala recipe is a delicious, and lip-smacking, North Indian chickpea curry. Pairs well with rice, bhatura, naan, kulcha or plain chapathis. Learn how to make this delicious chana curry/chana masala with dried chickpeas, that is vegan and gluten-free. Stove-top pictorial instructions included too!
It seems like the chill is going to last for a few more days, with really rough weather, especially in the Midwest. Stay warm, guys! If you are still looking for some cozy curry recipes to keep you warm, you must definitely try this tasty, Instant Pot chana masala. It is packed with all sorts of flavors from spicy to tangy, perfect with rice or flatbread.
- WHAT IS CHANA MASALA?
- BEFORE I START OFF WITH THE RECIPE I’D LIKE TO DISCUSS TWO THINGS
- DIFFERENCE BETWEEN CHANA MASALA AND CHOLE MASALA
- INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA
- INSTANT POT CHANA MASALA INGREDIENTS
- FORGOT TO SOAK CHICKPEAS? DON’T WORRY YOU CAN STILL MAKE THIS PRESSURE COOKER CHANA MASALA
- YOU MAY ALSO ENJOY THESE VEGAN INSTANT POT RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA RECIPE
- HOW TO MAKE INSTANT POT CHANA MASALA RESTAURANT STYLE?
- Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala
WHAT IS CHANA MASALA?
Chana masala, also known as channa masala, or chole masala is a delicious Indian curry made with chickpeas, cooked in an onion-tomato base, seasoned with spices. Spices differ from region to region throughout India. I’ve explained more on the differences between chana and chole masala below.
BEFORE I START OFF WITH THE RECIPE I’D LIKE TO DISCUSS TWO THINGS
- Types of chickpeas
- Chana masala v/s chole masala
TYPES OF CHICKPEAS
So, basically there are quite a few varieties of chickpeas, but these varieties namely Kabuli chana and desi chickpeas are quite popular. The Kabuli variety is larger and has a uniform cream color. This is the kind that is usually found in the canned ones here in the US.
The desi chickpeas, also known as kala chana (black chickpeas) or Bengal gram are grown locally in India, Pakistan and other South Asian countries. They are smaller than the Kabuli variety, have brown skin and a yellowish interior. On further processing of these chickpeas, we get split Bengal gram also known as chana dal, which when ground gives us besan flour.
Here are some recipes using kala chana that I’ve shared earlier,
- Gujarati kala chana curry
- Mangalorean kadle manoli
DIFFERENCE BETWEEN CHANA MASALA AND CHOLE MASALA
Though most folks use both the terms interchangeably, there is a difference in both the dishes.
For one, Punjabi chole masala (pronounced as cho-lay) is spicy and tangy. There are 3 unique ingredients that go into making Punjabi chole masala, i.e. dried amla (Indian gooseberry), anardana seeds (dried pomegranate seeds), and amchur powder (dried mango powder). For me, these 3 ingredients make Punjabi chole what it is!
The amla imparts a dark brown color, whereas the anardana and amchur powder add the required tang to the authentic Punjabi chole recipe . Punjabi chole also referred to as Amritsari Chole is undoubtedly one of the most popular North Indian curries.
This kind of chana masala is popular in a 5-star hotel to the roadside eateries in and around Punjab and New Delhi. It is served with soft and fluffy deep-fried bhatura or kulcha. Chole bhatura is a simple meal that is truly soul-satisfying and extremely delicious with its dark-colored hues and tangy, citrusy notes.
Chana masala, on the other hand, differs regionally throughout the country. There is another popular chana recipe in Northen India, known as Pindi chana masala, a semi-dry chickpea preparation. Come further down towards Western India, for instance in Mumbai, chana masala is prepared in a rich onion-tomato curry, is never brown, rather it is orangish and spicy! In Goa, chana masala is prepared with coconut and spices, and in another way in the Southern part of India. You can check out the recipe of Goan chana masala here .
So, to say the least, there’s nothing like an authentic chana masala recipe, as it is a very broad term to describe the dish since it differs regionally. Nonetheless, today let’s learn an almost authentic North Indian chana masala aka Punjabi chana masala which also happens to be the most popular kind actually!
I say almost, coz I’ve omitted the amla as I couldn’t find it here. So the tea bag is a wonderful substitute, which lends the dark brown color without adding any taste of its own. And before you grimace at the thought of adding tea to a dish like this, let me tell you that the tea adds no flavor to this cholay recipe , they are purely used as the most common substitute in the absence of dried amla. If you aren’t fussy about the brown color, give it a miss!
Now, that I’ve discussed the difference, let’s talk about this delicious pressure cooker chana masala.
INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA
For years now, I have made chana masala on the stovetop which involves a two-step process, boiling the chickpeas with tea, and preparing the masala base for the curry.
- With the use of the Instant Pot, the recipe is reduced to making it in a single pot, which also makes for easier cleanup.
- Secondly, you don’t need to keep a tab on the number of whistles to cook the chickpeas as you would for a stove top pressure cooker.
- Consistent results everytime once you know the timings for the chickpeas.
- Zero-babysitting. The only thing you are needed to do is to prepare the base of the curry. I do not recommend dumping the ingredients and just walking away for a dish like this. Spend a few minutes on sauteeing the ingredients, it really adds a complex, depth of flavor and you will be rewarded with a thick, delicious tasting vegan chana masala that is going to be nothing short of worthy, restaurant-worthy if I may say so. It is worth your time!
- When the chickpeas are cooked in the Instant Pot, I find the flavor more intense, as all the flavor of those spices gets infused in the chickpeas.
INSTANT POT CHANA MASALA INGREDIENTS
For this easy Indian chickpea curry recipe, you will need
- Dried chickpeas. You may use the canned ones too, cooking time will reduce, that’s all. I always soak the chickpeas overnight. As controversial as this topic is I always do soak beans and legumes. I’ve learnt this practice from my Mom. Besides the fact that soaked chickpeas have a better texture and take less time to cook, it also aids in better digestion.
- Whole spices, kind of optional, use if you have or want to.
- Pureed onions (simply blend chopped onions) or blitz them in the food processor. Besides onions, you will also need chopped tomatoes or tomato puree.
- Chole masala. This is the most important ingredient for the best tasting chana masala. It is a blend of whole spices like. If you have the time to spare, it is worth making your own chole masala, as the freshly roasted and ground spices simply heighten the flavors and add a great depth to the overall dish. I do make the spice mix at home if I have some leisurely time to spare. But I do have a packet of store-bought chole masala to make life easier at times. You can use the commercially available chole masala or chana masala spice mix, both have nearly the same ingredients. However, I always add extra anardana and amchur powder for more zing if using store-bought spice mix.
- Some people like to add tamarind, jaggery to add some more tang or sweetness to the spicy curry. That’s a matter of preference, feel free to adjust to your liking.
FORGOT TO SOAK CHICKPEAS? DON’T WORRY YOU CAN STILL MAKE THIS PRESSURE COOKER CHANA MASALA
Simple increase the cook time to 40 minutes under high pressure followed by a natural pressure release, also use 3 cups of water instead of the 2 cups as mentioned in the recipe.
I love making this Instant Pot Chana Masala once in a fortnight and realized I have yet to share even the stovetop version on the blog. Well better late than never, here it is, and so perfect for this sudden winter chill!! Do try this wonderfully delicious North Indian, Instant Pot chana masala if you haven’t already 🙂
YOU MAY ALSO ENJOY THESE VEGAN INSTANT POT RECIPES
- Carrot Ginger Soup
- Vegan Brown Lentil Coconut Curry
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA RECIPE
INSTANT POT CHANA MASALA
1.Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
2.Press the ‘saute’ button, wait until it displays ‘hot’. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.
3.Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster.
4.Add in the ginger garlic paste next, sauté until fragrant.
5.Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
6.Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.
7.Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well.
8.Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up (about 7 minutes), after which the timer will start.
9.Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins.
10.The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly.
11.Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha , or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
STOVETOP CHANA MASALA
1.Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
2.Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.
3.Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.
4.Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.
5.Add in the ginger garlic paste next, sauté until fragrant.
6.Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
7.Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.
8.Add in the chickpeas next along with ginger julienne’s, and slit green chillies. Mix well with the masala for another minute on medium heat.
9.Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.
11.Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
NOTES
- For chole recipe without onion garlic : Skip the onion and garlic and follow the rest of the recipe as is.
- Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn’t add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end.
- This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix.
- The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
- If making this chana masala in the instant pot, you may skip using baking soda.
- Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release.
HOW TO MAKE INSTANT POT CHANA MASALA RESTAURANT STYLE?
Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5ml
- 1 cup dried chickpeas/garbanzo beans
- 2 tea bags
- 1/4 tsp baking soda
- 1.5 tsp salt, or to taste
For the chana masala curry
- Whole spices (2-3 cloves, 1 black cardamom & 2-inch cinnamon), optional
- 1 large onion, pureed or chopped very finely
- 1 cup tomato puree or 2 tomatoes, finely chopped
- 1 tbsp ginger garlic paste
- 2-3 green chillies, slit lengthwise
- 1 inch ginger, julienned
- 2 tbsp chole masala/chana masala spice mix
- 1/2 tsp red chilli powder/cayenne pepper
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp anardana powder, optional (refer notes)
- 1 tsp amchur powder, optional (refer notes)
- 1 tsp dry roasted and powdered kasuri methi (dry fenugreek leaves)
- 2-3 tbsp chopped cilantro/coriander leaves
- 3-4 tbsp of oil
Instructions
INSTANT POT CHANA MASALA
- Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
- Press the ‘saute’ button, wait until it displays ‘hot’. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.
- Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.
- Add in the ginger garlic paste next, sauté until fragrant.
- Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
- Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.
- Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time (about 7 minutes) for the pressure to build up, after which the timer will start.
- Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins.
- The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly.
- Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
STOVETOP CHANA MASALA
- Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
- Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.
- Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.
- Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster.
- Add in the ginger garlic paste next, sauté until fragrant.
- Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
- Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.
- Add in the chickpeas next along with ginger juliennes, and slit green chillies. Mix well with the masala for another minute on medium heat.
- Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.
- Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
Notes
- For chole recipe without onion garlic: Skip the onion and garlic and follow the rest of the recipe as is. Homemade chana masala spice mix:
- Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn’t add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end.
- This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix.
- The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
- If making this chana masala in the instant pot, you may skip using baking soda.
- Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release.
I hope you enjoyed this easy Instant Pot chana masala recipe. I would love to hear from you if you happen to try it out! Feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5ml
- 1 cup dried chickpeas/garbanzo beans
- 2 tea bags
- 1/4 tsp baking soda
- 1.5 tsp salt, or to taste
For the chana masala curry
- Whole spices (2-3 cloves, 1 black cardamom & 2-inch cinnamon), optional
- 1 large onion, pureed or chopped very finely
- 1 cup tomato puree or 2 tomatoes, finely chopped
- 1 tbsp ginger garlic paste
- 2-3 green chillies, slit lengthwise
- 1 inch ginger, julienned
- 2 tbsp chole masala/chana masala spice mix
- 1/2 tsp red chilli powder/cayenne pepper
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp anardana powder, optional (refer notes)
- 1 tsp amchur powder, optional (refer notes)
- 1 tsp dry roasted and powdered kasuri methi (dry fenugreek leaves)
- 2-3 tbsp chopped cilantro/coriander leaves
- 3-4 tbsp of oil
Instructions
INSTANT POT CHANA MASALA
- Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
- Press the ‘saute’ button, wait until it displays ‘hot’. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.
- Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.
- Add in the ginger garlic paste next, sauté until fragrant.
- Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
- Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.
- Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time (about 7 minutes) for the pressure to build up, after which the timer will start.
- Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins.
- The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly.
- Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
STOVETOP CHANA MASALA
- Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
- Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.
- Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.
- Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster.
- Add in the ginger garlic paste next, sauté until fragrant.
- Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
- Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.
- Add in the chickpeas next along with ginger juliennes, and slit green chillies. Mix well with the masala for another minute on medium heat.
- Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.
- Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!
Notes
- For chole recipe without onion garlic: Skip the onion and garlic and follow the rest of the recipe as is. Homemade chana masala spice mix:
- Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn’t add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end.
- This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix.
- The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
- If making this chana masala in the instant pot, you may skip using baking soda.
- Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release.
Strawberry fool, a classic British dessert, is such an easy, fuss-free, and elegant dessert to treat your loved ones this Valentine’s. So, let’s learn how to make this gorgeous and ridiculously easy, strawberry fool recipe.
Yes, it is for real! Fool is the name of a British dessert, made with cream and fruit. That simple! The fruit of choice is usually gooseberry, but I believe any fruit would work beautifully in a fool recipe.
If you have never heard of a fruit fool, you are in for a treat with today’s strawberry fool dessert . It is the most simple thing you can prepare when you run out of dessert ideas. The best part is that you can use any seasonal fruit to make your own fruit fool, like blackberry fool, raspberry fool, rhubarb fool, blueberry fool, lemon fool, orange fool, mixed berry fool, peach fool, mango fool etc to name a few!
- WHAT IS A FRUIT FOOL?
- WHAT ARE THE INGREDIENTS TO MAKE STRAWBERRY FOOL?
- HOW DO YOU MAKE STRAWBERRY FOOL?
- DO CHECK OUT THESE LAYERED DESSERTS TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY FOOL
- HOW TO MAKE STRAWBERRY FOOL?
- Strawberry Fool Recipe | Strawberry & Cream Dessert
WHAT IS A FRUIT FOOL?
The classic British fruit fool is made by folding pureed stewed fruits with custard. In the modern version, cream is often used in lieu of custard.
WHAT ARE THE INGREDIENTS TO MAKE STRAWBERRY FOOL?
To make this strawberry fool recipe, you will need
- Strawberries
- Lemon juice
- Sugar
- Whipped cream
You can go the traditional route, and make custard instead. For an eggless custard, simply used store-bought vanilla custard powder.
HOW DO YOU MAKE STRAWBERRY FOOL?
There are a couple of ways you can make this dessert, either by layering or folding in the pureed fruit with the cream. Pick one that is convenient for you. Either way, it will taste great!
Option1: Make a strawberry compote, by reducing down the strawberries with sugar, lemon juice, zest and vanilla extract.
Option 2: Skip the compote, and macerate the strawberries by combining them with sugar, and lemon juice.
Option 3: Blend the strawberries with a sweetener, and lemon juice.
I went in with the first option, i.e. making a strawberry compote. I love how the strawberry flavor is concentrated when it is reduced down. It elevates a simple dessert like this to a whole new level. And since there’s really nothing much to this strawberry fool recipe, I think it is worth that extra step.
You can make the strawberry compote a day in advance, and refrigerate it. Then simply assemble it with homemade whipped cream, or store-bought whipped cream.
To make this a no-cook recipe, go in for options 2 or 3. You pick and decide!
For now, let’s continue with this rather simple strawberry and cream dessert recipe.
DO CHECK OUT THESE LAYERED DESSERTS TOO,
- Mango Parfait
- Fruit custard with jelly
- Banana pudding parfait
- Serradura (Portuguese sawdust pudding)
STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY FOOL
Step 1: Make the strawberry compote.
- In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.
Step 2: Making the whipped cream
- In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
Step 3: Assembling the strawberry fool
layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!
NOTE
1.For another variation, skip the cream or custard and make strawberry fool with yogurt or sour cream instead.
2.Instead of layering, you can fold the compote in the whipped cream and serve it that way.
HOW TO MAKE STRAWBERRY FOOL?
Strawberry Fool Recipe | Strawberry & Cream Dessert
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the strawberry compote
- 16 oz strawberries, hulled and cut into quarters, about 3 cups
- 1/2 tbsp lemon juice
- 1/4 cup granulated sugar, adjust as per desired sweetness
- 1 tsp vanilla extract, optional
For the whipped cream
- 1 cup heavy cream, chilled
- 1 tbsp granulated sugar
Instructions
Step 1: Make the strawberry compote.
- In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.
Step 2: Making the whipped cream
- In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
Step 3: Assembling the strawberry fool
- layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!
Notes
- For another variation, skip the cream or custard and make strawberry fool with yogurt or sour cream instead.
- Instead of layering, you can fold the compote in the whipped cream and serve it that way.
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Freda
