Instant Pot Chana Masala

April 30, 2024Niketa
Chana Masala

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4

3.1

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Chana Masala is a flavorful, delicious chickpeas curry, that is a very popular vegetarian curry from India. The chickpeas are cooked in onion tomato and basic spices gravy base. It is easy to make in an instant pot, pressure cooker or on the stovetop. This recipe is naturally vegan and gluten free, making it perfect for anyone.

What is Chana Masala?

Chana means chickpeas and masala refers to blend of spices, hence the name Chana masala. Chana also goes by the name Chole. My Chole recipe is easy to make, full of flavor and uses simple staple pantry ingredients. The onion tomato gravy base is divine and is full of flavors as I use whole spices in ground form that gives incredible flavor and aroma to this recipe. I am inclined towards hassle-free cooking so I have made this one-pot recipe in an Instant Pot. It’s a dump and go kind of recipe and comes together in under 50 minutes. It’s a perfect vegetarian recipe to serve during special occasions like Diwali, Holi, Ganpati party.

My family loves chickpeas hence we end up making this curry recipe more during winter. This cozy curry recipe will definitely warm up your soul and leftovers make a delicious base for chana chaat.

Chana Masala

Ingredients to make Instant Pot Chana Masala:

  • Chickpeas: I have used dry chickpeas aka kabuli chana in this recipe. I soaked the chickpeas overnight as they get better in texture & aids in better digestion too. Alternatively, you can use canned chickpeas, but the cooking time will vary (read the notes below).
  • Spices: I have used bay leaf, cinnamon, cloves, coriander seeds, cumin seeds
  • Onions & Tomatoes: These make a curry base for this recipe. I have simply pureed onions, tomatoes and whole spices that gives an incredible flavor and aroma to this curry.
  • Chole Masala: I used store bought chole masala in this recipe for convenience, however I added Anardana powder (Pomegranate powder) along with the above whole spices to amp up the flavor. Alternatively, you can use Dry Mango Powder (Amchur Powder) too. You can either use store bought chole masala or chana masala spice mix, both nearly taste the same so use anyone you find.

How To Make Chana Masala:

Making Chana Masala in an Instant Pot is ridiculously easy. My recipe literally has 3 steps.

  • Preparing The Chickpeas: Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak overnight for at least 10 hours.
  • Making the Puree: In a blender add onions, tomatoes, coriander seeds, cumin seeds, pomegranate powder, garlic, ginger, cinnamon, cloves, black pepper. Grind everything to a smooth paste. Keep the masala paste aside. If need be, to make a smooth masala, add 2 tbsp of water to help with the grinding.
  • Making the Instant Pot Curry: Press sauté button, wait until it displays hot. Add oil, asafotedia, bay leaves, Add the onion tomato paste, cover & sauté until raw smell of the ingredients goes away. The masala is ready when you see oil oozing from the sides of the pot. Add red chili powder, chana masala spice mix and salt to taste. Add the drained chickpeas and 1.5 cups of water. Mix well. Press cancel button on IP, close the lid with valve position on sealing position. Press the pressure cook button and pressure cook on high for 30 minutes. Let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure. Once the pressure is released, open the cooker and if the gravy is too thick, feel free to add 1/4 cup water or more to adjust the consistency.
  • Serving: Garnish with chopped onions, coriander and squeeze lemon juice. Serve hot with roti, bhatura or rice.

Storing & Freezing:

If you have leftover curry, simply freeze it. Allow the curry to cool down completely and store it in an airtight container in a freezer. To reheat, allow the curry to thaw in refrigerator and then reheat in microwave, stove top or in Instant Pot.

Can I use canned Chickpeas?

You can absolutely use canned chickpeas in this recipe. Using canned chickpeas will make this recipe faster, just the cooking time will vary. If using canned chickpeas, 5 minutes in instant pot and 2 whistles in a pressure cooker will be more than enough.

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If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Recipe:

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Instant Pot Chana Masala

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Serves: 4

Chana Masala is a flavorful, delicious chickpeas curry, that is a very popular vegetarian curry from India. The chickpeas are cooked in onion, tomato and basic spices gravy base. It is easy to make in an instant pot, pressure cooker or on the stovetop. This recipe is naturally vegan and gluten free, making it perfect for anyone.

Ingredients

For Onion Tomato Paste

  • 1 Medium Sized Onion, Around 1 cup diced onion
  • 2 Large Toamtoes, or 1 can diced tomatoes
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 tsp Pomegranate Powder , Anar Dana Powder
  • 6 Cloves Garlic
  • 1/2 inch Ginger
  • 1 inch Cinnamon Sticks
  • 4 Black Pepper
  • 2 Cloves

For Chole

  • 3 tbsp Oil
  • 1 cup Dried Chickpeas
  • 2 cups Water, to soak chickpeas
  • 1.5 cups Water, for the curry
  • 1.5 tsp Salt
  • 1 tbsp Chole Masala
  • 1 tsp Red Chili Powder

For Garnishing

  • 3 tbsp Onions, finely chopped
  • 2 tbsp Coriander, finely chopped
  • 3-4 Wedges Lemon

Instructions

Prepping The Chickpeas

  • 1)

    Wash the chickpeas 2-3 times under running water. Add 4 cups of water, cover the bowl and let it sit overnight for at least for 10 hours. Once ready to use, drain the water and rinse the beans again.

Make Onion Tomato Paste

  • 1)

    In a mixer add onions, tomatoes, coriander seeds, cumin seeds, pomegranate powder, garlic, ginger, cinnamon, cloves, black pepper. Grind everything to a smooth paste.  Keep the masala paste aside. If need be add 2 tbsp of water to help with the grinding a smooth masala.

Chole

  • 1)

    Turn on the sauté mode and heat oil in the Instant Pot. Add bay leaf, hing, mix well. Next add the onion tomato paste, mix well, cover with a lid and let the onion masala cook for 4-5 minutes until the raw smell of the masala goes away. The masala is ready when you start to see oil separating from the sides.

  • 2)

    Add the chole masala, salt, chickpeas and 1.5 cups of water to the pot. Stir well and secure the lid. Set the pressure release to sealing. Press the cancel button and reset the instant pot to manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.

  • 3)

    Once the pressure is released, open the cooker if the gravy is too thick, feel free to add 1/4 cup water or more to adjust the consistency. Garnish with chopped onions, coriander and squeeze lemon juice.

  • 4)

    Serve hot with bhatura, puri or rotis. You can even serve it with rice.

Notes

  • You can use canned chickpeas in this recipe. Using Canned chickpeas will make this recipe faster, just the cooking time will vary. If using canned chickpeas, 5 minutes in instant pot or 2 whistles in a pressure cooker will be more than enough.
  • You can easily double this recipe. To double this curry simply double the ingredients. Pressure Cooking time remains the same. Just note that Instant Pot will take longer time to come to pressure.

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