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Home » Recipes » Curry

Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry)

Published: May 5, 2019 · Modified: Jan 18, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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 spices in an instant pot or stovetop pressure cooker. Vegan and Gluten-free!

indian chickpea curry recipe made in the instant pot served in a black bowl with onion and lemon wedges on side

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 with Bathura, pooris, jeera rice, chapatis, roti & parathas.

LOOKING FOR MORE CHICKPEA RECIPES? Chole/Chickpeas Biyani, Beetroot Chickpea Stir Fry, Chole Paratha, Kadala Curry (Brown Chickpeas in Coconut curry)

Chole Masala Powder

Chole masala powder is the star ingredient for this dish. If you don't find chole masala, 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 Curry Powder. This will change the flavor, but it'll be close.

How to make Chana Masala in Instant Pot Pressure Cooker

Soak Chole (Chickpeas) for at least 4+ hours or overnight. Then, drain water and keep it aside.

step to soak chickpeas in water collage

Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, 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.

step to saute onions and ginger garlic collage

Next, add tomato puree and the spices like red chili powder, turmeric powder, chole masala powder, coriander powder, and cook for 2 minutes.

step to cook tomato puree with dry spices for chole masala recipe collage

Lastly, add soaked chickpeas, salt, and water. Stir well.

step to add chickpeas and water in instant pot for chana masala recipe collage

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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.

chana masala recipe in the instant pot

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.

Instant Pot Chana Masala (chole masala) recipe is ready, serve hot with bathura, pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker Chana Masala

  • Take a Pressure cooker, add oil to it. Once the oil is hot 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, place a whistle and cook for 4-5 whistle on medium-low flame.
  • Switch off the flame and let the pressure from the cooker release naturally
  • Open the lid and add amchur powder, Kasuri methi, and garnish with cilantro. Mix well. Don't worry if the curry is too liquid consistency. Just turn on turn on the gas again and boil the curry until you get desired consistency.
  • Pressure cooker chana masala is ready, serve hot with bathura, pooris, jeera rice, chapatis, roti & parathas.

What can I serve with Chana Masala?

Serve Chana Masala recipe with bathura (Indian fried bread), pooris or naan, lemon wedges, and fresh-cut cilantro. I like serving with jeera rice, plain basmati rice, or quinoa.

Tips & Variations

  • If you want thicker gravy you can mash chickpeas a bit.
  • If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice for this chole masala recipe.
  • You can use any Chole masala brand available in the Indian grocery stores or amazon. I always use Everest Chole Masala.
  • Some people also add baking soda (I generally don't do this) while pressure cooking to fasten the cooking and get softer chickpeas.

Recipe FAQs

Can I use Canned Chickpeas?

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.

How to cook Chickpeas in Instant Pot without soaking? What if I forget?

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.

Will the cooking time change if I half or double the quantity in Instant
Pot?

No, cooking time will remain the same if you half or double the quantity.

Can I freeze Indian Chickpea Curry?

You sure can! Separate it into freezer containers with some rice and pop them in your freezer 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

chana masala and jeera rice in kids lunch box
Chole & Jeera Rice + Cucumber-Carrot Salad + Kale Chips

More Instant Pot Curry Recipes from my blog

  • Lauki(Bottle gourd) Sabji
  • Black Eye Pea Curry(Lobia curry)
  • Zucchini Stir Fry
  • Lauki Chana Dal
  • Instant Pot Rajma Masala
  • Instant Pot 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.

Tried this recipe?Don’t forget to give a ★ rating below

Instant Pot Chana Masala (Chole Masala Recipe in Pressure Cooker)

Bhavana Patil
Chana Masala or Chole is one-pot healthy protein-rich vegan and gluten free recipe cooked in a spicy, flavorful onion-tomato gravy along with few spices.
4.75 from 4 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 281
Course: Main Course
Cuisine: Indian, Punjabi
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 25 minutes
Total Time : 35 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250ml

  • 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.
    step to soak chickpeas in water collage
  • Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, 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.
    step to saute onions and ginger garlic collage
  • Next, add tomato puree and the spices like red chili powder, turmeric powder, chole masala powder, coriander powder, and cook for 2 minutes.
    step to cook tomato puree with dry spices for chole masala recipe collage
  • Lastly, add soaked chickpeas, salt, and water. Stir well.
    step to add chickpeas and water in instant pot for chana masala recipe collage
  • Close the Instant Pot with pressure valve to sealing. Cook on High Pressure for 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.
    chana masala recipe in the instant pot
  • Chole Masala is ready, serve hot with bathura, pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker Method:

  • Take a Pressure cooker, add oil to it. Once the oil is hot 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, place a whistle and cook for 4-5 whistle on medium-low flame.
  • Switch off the flame and let the pressure from the cooker release naturally.
  • Open the lid and add amchur powder, Kasuri methi, and garnish with cilantro. Mix well.
    Don't worry if the curry is too liquid consistency. Just turn on turn on the gas again and boil the curry until you get desired consistency.
  • Chana masala is ready, serve with hot with bathura, pooris, jeera rice, chapatis, roti & parathas.

Video

YouTube video

Notes

Tips & Variations

  • If you want thicker gravy you can mash chickpeas a bit.
  • If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice for this chole masala recipe.
  • You can use any Chole masala brand available in the Indian grocery stores or amazon. I always use Everest Chole Masala.
  • Some people also add baking soda (I generally don't do this) while pressure cooking to fasten the cooking and get softer chickpeas.
  • I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
 
Canned Chickpeas: "Pressure Cook/Manual" High for 5 minutes or 2 whistles for stovetop Indian pressure cooker. Add water appropriately as it takes less water for cooking.
 
Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1 cup canned tomatoes to replace fresh tomatoes.
 
Spices: If you don’t find chole masala, Then dry roast the below spices and blend them together and store 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 Curry Powder. This will change the flavor, but it’ll be close.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1cupCalories: 281kcalCarbohydrates: 29gProtein: 7.7gFat: 16gSodium: 240mgPotassium: 379mgFiber: 7.6gSugar: 6.9gVitamin A: 800IUVitamin C: 42.1mgCalcium: 58mgIron: 2.2mg
Keyword chana masala, chickpeas curry, chole masala recipe, instant pot chana masala, pressure cooker chana masala
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Reader Interactions

Comments

  1. Ann N says

    January 31, 2021 at 8:08 pm

    Should I be using refined or unrefined coconut oil? Thanks!

    Reply
    • Bhavana Patil says

      February 01, 2021 at 2:58 pm

      I use organic virgin coconut oil (unrefined) thats available in Costco.You can also use olive oil or any vegetable oil.Hope this helps

      Reply
  2. Deeps says

    January 27, 2022 at 6:27 pm

    Hi dear, can you pls tell me what should be the quantity of chickpeas if using canned? Thanks for sharing wonderful recipes!

    Reply
    • Bhavana Patil says

      January 27, 2022 at 11:11 pm

      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.

      Reply
      • Deeps says

        January 28, 2022 at 3:19 pm

        Thanks Bhavana! Am going to try it this weekend along with your recipe for Veg Pulao 🤗

        Reply
        • Bhavana Patil says

          January 28, 2022 at 5:55 pm

          Sounds good Deepthi.Let me know how it turns out.

          Reply

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