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chana masala recipe

Instant Pot Chana Masala

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.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking time(Dried Chickpeas): 10 hours
Total Time: 10 hours 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 6
Author: Pavani


  • 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


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.


  • 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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