Chana Masala/Punjabi Chole Masala is an easy, one-pot healthy, protein-rich Indian curry recipe where chickpeas are cooked in spicy, flavorful onion-tomato gravy along with a few Indian spices in an instant pot or stovetop pressure cooker. Vegan and Gluten-free!
There's a never-ending list of Indian curries, from rajma masala to dal tadka, dal makhani, and more. These curries are not only delicious but also very healthy, as they contain a variety of Indian spices, pulses, and protein-rich ingredients.
Today, I am sharing my favorite delectable Indian curry, Chana Masala, made with kabuli chana (white chickpeas). It is easy to prepare an authentic chana masala recipe at home with just a few simple ingredients and a handful of spices. You may also like other Indian chickpeas recipes, like chickpea biryani and instant pot chickpea coconut curry
It is also one of India's most widely eaten dishes and is one of the most famous street foods. Serve this restaurant-style chole masala with hot bathura, pooris, jeera rice, chapatis, roti, and parathas. You can make chana masala in the Instant Pot or a stovetop pressure cooker.
Jump to:
- What Is Chana Masala?
- Ingredients for Indian Chana Masala Recipe
- How to Make Chana Masala in an Instant Pot Pressure Cooker
- How to Make Homemade Chole Masala Powder
- What can I serve with Chickpea Masala?
- Storage Suggestions
- Tips & Variations
- Recipe FAQs
- More Instant Pot Indian Curry Recipes
- Instant Pot Chana Masala (Chole Masala Recipe in Pressure Cooker)
What Is Chana Masala?
Chana masala is a famous Indian curry made of chickpeas, tomatoes, onions, and a spice mixture. It is often served with naan bread, bhatura, poori, or instant pot basmati rice.
Ingredients for Indian Chana Masala Recipe
- Chickpeas (aka garbanzo beans): White Chickpeas are easily available in the market. You can use canned or instant pot cooked chickpeas, but the cooking time will differ. If using canned, then drain and rinse it.
- Ginger and Garlic: You can also use freshly minced ginger and garlic or homemade ginger-garlic paste .
- Veggies: Onions and tomatoes. You can also use canned tomato sauce or crushed tomatoes, or puree the ripened tomatoes and use them.
- Spices & Herbs: I used cumin seeds, bay leaf, turmeric powder, red chili powder, coriander powder, and chole masala spice powder for spices, and coriander leaves, kasoori methi (dried fenugreek leaves) for herbs.
How to Make Chana Masala in an Instant Pot Pressure Cooker
Soak 1 cup of chole for at least 4+ hours or overnight. Then, drain the water and keep it aside.
Press SAUTE on Instant Pot. Heat 2 tablespoons of oil (or homemade ghee), add 1 teaspoon of cumin seeds, 1 bay leaf, and let the cumin splutter.
Then add 1 medium onion (finely chopped), 1 green chili, 1 tablespoon of ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
Next, add 1 cup of tomato puree and the spices like 1 teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 tablespoon chole masala powder, 1 teaspoon coriander powder, and cook for 2 minutes.
Lastly, add soaked chickpeas, salt, and 1.5 cups of water. Stir well.
Close the lid on the pot, and turn the pressure valve to the SEALING position. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 30 minutes.
Stovetop Pressure Cooker Method: Follow the same steps as the Instant Pot. Cook for 5-6 whistles on the medium-high flame in the stovetop pressure cooker.
Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR). Remove the lid away from you, add 1 teaspoon amchur powder (dry mango powder), 1 tablespoon Kasuri methi (dried fenugreek leaves), and garnish with 2 tablespoons coriander leaves. Mix well.
Don't worry if the curry is too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency. Chana masala is ready.
Stovetop Pot Chana Masala
Soak 1 cup of dried chana in 2 cups of water overnight. If you don't have time, you can soak it in hot water for 4+ hours.
Pressure cook the soaked chickpeas (garbanzo beans) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot).
- Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes, then let it naturally release pressure.
- Stovetop Pressure Cooker: Pressure cook over high heat for 5-6 whistles, then allow a natural pressure release.
Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the fingers and thumb. Set aside.
Heat 2 tablespoons oil in a large pot (or Dutch oven). Add 1 teaspoon cumin seeds, and 1 bay leaf, and let cumin splutter.
Then add 1 medium onion (finely chopped) and saute for 3-4 minutes or until onions turn light brown.
Add 1 green chili, and 1 tablespoon of minced ginger garlic and saute till the raw smell of the ginger-garlic goes away.
Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
Add the following spices:
- 1 teaspoon coriander powder
- 1 tablespoon chana (chole masala)
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- salt, to taste
Mix well. Cook the masala until the oil oozes out from the sides.
Lastly, add the cooked chickpeas, along with the stalk (or 1 cup of water). Stir well.
Bring the mixture to a boil and then lower the heat, cover, and simmer for 10-15 minutes.
Mash a few chickpeas with the back of the ladle or spoon. This makes the curry thick and creamy.
Add 1 teaspoon amchur powder, crush 1 tablespoon of kasuri methi between your palms, and add to the gravy. Mix well. Don't worry if the curry is too runny. The curry will thicken as it cools down.
Garnish with 2 tablespoons coriander leaves. Serve hot with bathura, pooris, jeera rice, chapatis, roti, and parathas.
How to Make Homemade Chole Masala Powder
Chole masala powder is the star ingredient for this dish. If you don't find chole masala at the store, dry roast the below spices, blend them, and store them in an airtight container.
- 1 tablespoon Dry Pomegranate Seeds (Anardana) (optional)
- 3 tablespoon Coriander powder
- 1 tablespoon Cumin seeds (Jeera)
- 6 Green Cardamom
- 2 teaspoon Black pepper
- 10 teaspoon Cloves
- 3-4 pieces Cinnamon
- 1 teaspoon Red chili powder
- 1 teaspoon Black salt (kala namak)
OR, replace them with 1.5 tablespoons of Curry Powder. This will change the flavor, but it'll be close.
What can I serve with Chickpea Masala?
- Traditionally, Chana Masala is served with bathura (Indian fried bread), or Amritsari kulcha, along with lemon wedges and fresh-cut cilantro.
- Indian flat bread, like rotis, naan, parathas, or puri.
- Instant pot white basmati rice, instant pot jeera rice, or instant pot quinoa paired with boondi raita, kachumber salad, and pickle on the side.
Storage Suggestions
- Store: You can store leftover chana masala curry in an airtight container for up to 2-3 days in the refrigerator.
- Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months.
- Reheat: Reheat chole masala in a microwave or stovetop on medium heat until warm, and serve. If it's frozen, thaw for a few hours on the kitchen top and then reheat.
Tips & Variations
- Canned Chickpeas: "Pressure Cook/Manual" on High for 5 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking Chana masala with canned or cooked chickpeas. Adjust water appropriately, as it takes less water to cook canned chickpeas.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Thick Consistency: If you want a thicker gravy, you can mash chickpeas a bit after the pressure cooking cycle.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice for this chole masala recipe.
- Chana Masala Spice Powder: You can use any Chana/Chole masala brand available in Indian grocery stores or on Amazon. I recommend Everest Chole Masala brand.
- Baking Soda: Some people also add baking soda/sodium bicarbonate (I generally don't do this) while pressure cooking to fasten the cooking time and get softer chickpeas.
Recipe FAQs
Absolutely! Canned chickpeas work well in the recipe, and there is no difference in flavor. However, dry chickpeas are healthier, contain less sodium, have no preservatives, and are cheaper. Drain the canned chickpeas and rinse them before using them.
For canned chickpeas curry, PRESSURE COOK/MANUAL for 5 minutes (HIGH PRESSURE) in the Instant pot and two whistles if using an Indian stovetop pressure cooker. Reduce the amount of water while cooking accordingly.
Ideally, you want to soak chickpeas for 4+ hours or overnight, which makes them absorb water and will cook faster. But, if you forget, cook them in the instant pot for longer, about 50 minutes at High Pressure.
Another trick is to soak the chickpeas in hot water for at least an hour. Then use them in the recipe. Depending on how old the chickpeas are, cooking time may vary.
The amount of water listed in my recipe is needed for soaked chickpeas. Dried chickpeas absorb a lot of water, so if you don't soak them in advance, the proportion of chickpeas to water will not be correct.
Pot?
No, cooking time will remain the same if you half or double the quantity.
More Instant Pot Indian Curry Recipes
Instant Pot Chana Masala (Chole Masala Recipe in Pressure Cooker)
Equipment
Ingredients
- 1 cup dry chickpeas (chole/garbanzo beans) soaked overnight
- 2 tablespoons oil
- 1 teaspoon cumin (jeera) seeds
- 1 bay leaf
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chilli finely chopped
- 2 large tomatoes (i made tomato puree about 1 cup)
- 1 teaspoon amchur powder (dry mango powder) or juice of half lemon
- 2 tablespoons coriander leaves
- 1 tablespoon dried kasuri methi (optional)
- 1.5 cups water
- salt to taste
Spices:
- 1 teaspoon coriander powder
- 1 tablespoon chana (chole masala)
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
Instructions
Instant Pot Method
- Soak Chole (chickpeas) for at least 4+ hours or overnight. Then, drain water and keep it aside.
- Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumins splutter.
- Then add onions, green chilies, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
- Next, add tomato puree and the spices like red chili powder, turmeric powder, chole masala powder, coriander powder, and cook for 2 minutes.
- Lastly, add soaked chickpeas, salt, and water. Stir well.
- Close the lid on the pot, and turn the pressure valve to the SEALING position. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 30 minutes.
- Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).
- Remove lid away from you, add amchur powder (dry mango powder), Kasuri methi (dried fenugreek leaves) and garnish with cilantro. Mix well.Note: Don't worry if the curry is a too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency.
- Chole Masala is ready, serve hot with bathura, pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker Method:
- Follow the same steps as above. Cook for 5-6 whistles on the medium-high flame in the stovetop pressure cooker.
Stovetop Pot Method
- Soak 1 cup of dried chana in 2 cups of water overnight. If you don't have time, you can soak it in hot water for 4+ hours.Pressure cook the soaked chickpeas (garbanzo beans) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot).Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.Stovetop Pressure Cooker: Pressure cook on high heat for 5-6 whistles, followed by natural pressure release.Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.
- Heat oil in a large pot (or dutch oven). Add cumin seeds, and bay leaf, and let cumins splutter.
- Then add onions and saute for 3-4 minutes or until onions turn light brown.
- Add green chilies, and minced ginger garlic and saute till the raw smell of the ginger-garlic goes away.
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
- Add spices like red chili powder, turmeric powder, coriander powder, chana masala, and salt. Mix well. Cook the masala until the oil oozes out from the sides.
- Lastly, add the cooked chickpeas, along with the stalk (or 1 cup of water). Stir well.
- Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes.
- Mash a few chickpeas with the back of the ladle or spoon. This makes the curry thick and creamy.
- Add amchur powder, crush some kasuri methi between your palms, and add to the gravy. Mix well. Don't worry if the curry is a too liquid consistency. The curry will thicken as it cools down.
- Garnish with coriander leaves. Serve hot with bathura, pooris, jeera rice, chapatis, roti & parathas.
Video
Notes
Tips & Variations
- Canned Chickpeas: "Pressure Cook/Manual" on High for 5 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking Chana masala with canned or cooked chickpeas. Adjust water appropriately, as it takes less water to cook canned chickpeas.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Thick Consistency: If you want a thicker gravy, you can mash chickpeas a bit after pressure cooking cycle.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice for this chole masala recipe.
- Chana Masala Spice Powder: You can use any Chana/Chole masala brand available in Indian grocery stores or on amazon. I reccomend Everest Chole Masala brand.
- Baking Soda: Some people also add baking soda/sodium bicarbonate (I generally don't do this) while pressure cooking to fasten the cooking time and get softer chickpeas.
- 1 tablespoon Dry Pomegranate Seeds (Anardana) (optional)
- 3 tablespoon Coriander powder
- 1 tablespoon Cumin seeds (Jeera)
- 6 Green Cardamom
- 2 teaspoon Black pepper
- 10 teaspoon Cloves
- 3-4 pieces Cinnamon
- 1 teaspoon Red chili powder
- 1 teaspoon Black salt (kala namak) .
Nutrition
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Arun
30 minutes of Instant Pot pressure cooking seems like too much.
Bhavana Patil
Hi Arun, To get perfectly cooked and soft chickpea curry 30 min works great. You can also do 20 minutes.
Petra
When soaking and cooking the chickpeas do you use tap water or purified water?
Thank you for this recipe, I can’t wait to try it!
Bhavana Patil
I use tap water only, but you can also use purified water if its not safe to drink.
Sankalp Packaged Foods
The rich flavors of Punjabi Chole Masala combined with the convenience of an Instant Pot make it a must-try.
Thank you so much.
Deeps
Hi dear, can you pls tell me what should be the quantity of chickpeas if using canned? Thanks for sharing wonderful recipes!
Bhavana Patil
Thank you so much. 1 15 oz can of chickpeas is roughly about 1.25-1.5 cups of cooked chickpeas. In this recipe i have used 1 cup dry chickpeas- which after soaking and cooking comes around 3 cups... so i would recommend using 2 cans for this recipe... I have shared the timing for canned and other details in the blog.
Deeps
Thanks Bhavana! Am going to try it this weekend along with your recipe for Veg Pulao 🤗
Bhavana Patil
Sounds good Deepthi.Let me know how it turns out.
Ann N
Should I be using refined or unrefined coconut oil? Thanks!
Bhavana Patil
I use organic virgin coconut oil (unrefined) thats available in Costco.You can also use olive oil or any vegetable oil.Hope this helps