Chana Masala/Punjabi Chole Masala/Chickpea Curry 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!
I love Chana Masala, and it's very easy to prepare an authentic chana masala recipe at home with a few simple ingredients and a handful of spices. You can make Chana Masala in the Instant Pot or stovetop pressure cooker.
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 recipe with hot Bathura, pooris, jeera rice, chapatis, roti & parathas.
Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
Jump to:
- Why You'll Love this Instant Pot Chana Masala Curry
- Ingredients for Indian Chana Masala Recipe
- How to Make Homemade Chole Masala Powder
- How to Make Chana Masala
- What can I serve with Chana Masala?
- Storage Suggestions
- Tips & Variations
- Recipe FAQs
- Also check my Kids Lunch Box Series Posts
- More Chickpeas Recipes
- More Instant Pot Curry Recipes
- Instant Pot Chana Masala (Chole Masala Recipe in Pressure Cooker)
Why You'll Love this Instant Pot Chana Masala Curry
- Ready in under 50 minutes.
- Easy to make if you have canned or pre-cooked chana (chickpeas).
- Wholesome, healthy, and protein-packed curry.
- Perfect for parties, get-togethers, potlucks, or road trips.
- Great for busy weekday lunch or dinner.
- Vegan, Vegetarian, and Gluten-free.
Ingredients for Indian Chana Masala Recipe
- Chickpeas (aka garbanzo beans): I used 1 cup of dried chana (chickpeas), and then soaked it overnight. If you don't have time, you can soak it in hot water for 4+ hours. Chickpeas are easily available in any Indian grocery store and other American stores like Safeway, Target, Walmart, or on Amazon. You can use canned or cooked chickpeas, but the cooking time will differ. If using canned, then drain and rinse it.
- Ginger and Garlic: I used freshly prepared homemade ginger-garlic paste. You can also use freshly minced ginger and garlic.
- Onion: I used finely chopped red onions.
- Tomatoes: I have used ripened Roma tomatoes to make the base for this curry. You can also puree the tomatoes and use them. Canned tomato sauce or crushed tomatoes also work really well.
- 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. You can increase or decrease the spices according to your choice.
- Lime Juice: use fresh lime/lemon juice for the best flavor, or use amchur powder (dry mango powder) for tartness.
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.
How to Make Chana Masala
Stovetop Pot Chana Masala
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.
Instant Pot Pressure Cooker Method
Soak Chole (Chickpeas) for at least 4+ hours or overnight. Then, drain the 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 the lid away from you, add amchur powder (dry mango powder), Kasuri methi (dried fenugreek leaves), and garnish with coriander leaves. Mix well.
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.
Instant Pot Chana Masala (chole masala) recipe 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.
What can I serve with Chana 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 poori.
- Basmati rice, jeera rice, or quinoa paired with boondi raita, Indian cucumber 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.
You sure can! Separate it into freezer containers with some rice and pop them in your freezer for up to 2 months for a quick and easy meal. Just add some fresh cilantro/coriander leaves before serving.
Also check my Kids Lunch Box Series Posts
Chole & Jeera Rice + Cucumber-Carrot Salad + Kale Chips
More Chickpeas Recipes
- Chole/Chickpeas Biyani
- Beetroot Chickpea Stir Fry
- Chole Paratha
- Chickpea Cucumber Salad
- Chickpea Coconut Curry
- Chickpea Avocado Sandwich
- Kadala Curry (Brown Chickpeas in Coconut Curry)
- Kala Chana Curry
More Instant Pot Curry Recipes
- Lauki (Bottle gourd) Sabzi
- Black Eye Pea Curry (Lobia Curry)
- Zucchini Stir Fry
- Lauki Chana Dal
- Rajma Masala
- Mushroom Masala
If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
If you’ve tried this easy Instant pot chana masala recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Instant Pot Chana Masala (Chole Masala Recipe in Pressure Cooker)
Equipment
Ingredients
- 1 cup dry chickpeas (chole/garbanzo beans) soaked overnight
- 2 tablespoon oil
- 1 teaspoon cumin (jeera) seeds
- 1 bay leaf (tej patta)
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chilli finely chopped
- 2 large tomato (i made tomato puree about 1 cup)
- 1 teaspoon amchur powder (dry mango powder) or juice of half lemon
- 2 tablespoons cilantro (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
- 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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Ann N says
Should I be using refined or unrefined coconut oil? Thanks!
Bhavana Patil says
I use organic virgin coconut oil (unrefined) thats available in Costco.You can also use olive oil or any vegetable oil.Hope this helps
Deeps says
Hi dear, can you pls tell me what should be the quantity of chickpeas if using canned? Thanks for sharing wonderful recipes!
Bhavana Patil says
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 says
Thanks Bhavana! Am going to try it this weekend along with your recipe for Veg Pulao 🤗
Bhavana Patil says
Sounds good Deepthi.Let me know how it turns out.