Chana masala, also known as chole, is a delicious Indian chickpea curry made with onions, tomatoes, and spices. Learn how to prepare chana masala in an Instant pot or stovetop pressure cooker. It is a healthy protein-rich vegan and gluten-free curry.
Punjabi chole or chana masala, is a vegan Indian dish that can be served for brunch, lunch, or dinner. It's a quick and easy chickpea or garbanzo bean dish made in an instant pot.
Do you enjoy Indian cuisine, then you'll love these Vegetarian Recipes.
If you are new to Instant pot, check out my easy Instant pot recipes
Why You will love this chana masala
- It is creamy and delicious!
- Easily can adjust the spice level to mild or spicy
- Vegan and gluten-free
- Ready in under 30 minutes
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Ingredients used to make chana masala in instant pot
- Dried Chickpeas
- Onions
- Tomatoes
- Cumin seeds
- Cardamom pods
- Cloves
- Cinnamon stick
- Bay leaf
- Ginger garlic paste
- Red chilli powder
- Coriander powder
- Garam masala
- Chole masala
- Oil
- Coriander leaves
- Lemon juice
- Salt to taste
For the details of the exact quantities of each ingredient, check the recipe card below
How to make Instant pot chana masala
- Soak the dried chickpeas in water overnight or for about 8 hours. You can skip this step if using canned chickpeas.
- Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, whole spices and stir it.
- Add the finely chopped onions, green chillies and saute until the onions change their colour.
- Next, add ginger garlic paste and saute for a few seconds until the raw smell from the paste goes.
- Add red chilli powder, coriander powder, chole masala and garam masala. Mix well without burning the spices.
- Now add the finely chopped tomatoes and cook for a few minutes until the oil oozes out.
- Add the strained chickpeas to the pot and stir well and adjust the seasonings. Then add chopped coriander, 1+ ½ cup water and mix well.
- Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 20 minutes.
How to cook chana masala
- When cooking time is done, allow natural pressure for 10 minutes and then quick release any remaining pressure manually.
- Using a masher, mash a few beans. This will make the curry thick and creamier.
- Squeeze a half fresh lemon juice and mix well. Serve warm with Jeera rice or naan.
How to make chana masala on the stovetop pressure cooker?
This curry can be easily made on the stovetop too.
Follow the same steps as the instant pot recipe.
After adding the water, stir well, cover and cook over medium heat for 4 to 5 whistles or until the chickpeas are good well.
Hint: If you forget to soak the peas and then soak the chickpeas for about an hour in boiling water. Then include them in the recipe.
Faq's & Tips
Yes, you can use canned chickpeas in this recipe. Only 10 minutes of pressure cooking in an instant pot and 2 whistles in a stovetop pressure cooker would be required. Before using canned chickpeas, drain and rinse them.
No, even if you half or double the quantity, the cooking time remains the same
Yes, if you forgot to soak the peas, you can pressure cook for 50 minutes. Another method is to soak the chickpeas for about an hour in boiling water. Then include them in the recipe
How to serve Instant pot chana masala?
Chana masala or chole masala is usually served with naan or bhature. I like to eat with Cumin rice, Ghee rice or poori.
Storing tips of chickpea curry
Fridge: This chole masala will last for 5 days in the fridge when stored in an airtight box.
Freezer: You can freeze this curry for 1 month
Before serving, reheat the curry completely.
Did you enjoy this chole masala ? Here are some of my other favourite Instant pot recipes:
Easy Instant Pot Vegetable Pulao
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Recipe Card
📖 Recipe
Instant Pot Chana Masala
Ingredients
- 2 cups Dried chickpeas
- 2 Finely chopped onion(medium)
- 2 Finely chopped tomatoes (medium)
- 2 teaspoon Ginger garlic paste
- 2 to 3 Green chillies
- 1 tsp Cumin seeds-1tsp
- 1 Bay leaf
- ½ inch Cinnamon stick
- 2 to 3 Cloves
- 2 Cardamom pods
- 2 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Chole masala
- Half lemon
- Finely chopped coriander leaves
- 2 tablespoon Oil
- Salt to taste
Instructions
Chana masala in Instant Pot:
- Soak the dried chickpeas in water overnight or for about 8 hours. You can skip this step if using canned chickpeas.
- Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, whole spices and stir it.
- Add the finely chopped onions, green chillies and saute until the onions change their colour.
- Next add ginger garlic paste and saute for a few seconds until the raw smell from the paste goes.
- Add red chilli powder, coriander powder, chole masala and garam masala. Mix well without burning the spices.
- Now add the finely chopped tomatoes and cook for a few minutes until the oil oozes out.
- Add the strained chickpeas to the pot and stir well and adjust the seasonings. Then add chopped coriander, water and mix well.
- Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 20 minutes.
- when cooking time is done, allow natural pressure for 10 minutes and then quick release any remaining pressure manually.
- Using a masher, mash a few beans. This will make the curry thick and creamier.
- Squeeze a half fresh lemon juice and mix well. Serve warm with Jeera rice or naan.
Stovetop Pressure cooker method:
- Follow the same steps as the instant pot recipe.
- After adding the water, stir well, cover and cook over medium heat for 4 to 5 whistles or until the chickpeas are good well.
Notes
- Adjust the spices according to your taste.
- If you forget to soak the chickpeas, no problem soak them in hot water for 1 hour and then add to the recipe.
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Hi there! How much water should I add? I don’t think it specifies in the recipe