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    Home » Recipes » Instant Pot Recipes

    Instant Pot Chana Masala

    Published: August 3, 2020 · Modified: September 13, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Learn the secret of preparing your own Chana masala and the best tasting Instant Pot Chana Masala here and now!

    This restaurant-style chana masala is loaded with flavor and it is relatively easy to prepare it too. You can prepare this for a fraction of the cost of eating out.

    A bowl of food on a table, with Chana masala and Spice this recipe

    This deliciously spicy, tangy, vegan, healthy, and protein-rich chickpea curry is a perfect match as a pairing for Poori or Chapati. My entire family goes crazy for this protein-rich curry and I am sure you will like it just as much as I did. 

    It’s a naturally vegan and gluten-free recipe, making it perfect for anyone. This Instant Pot Chana Masala would be the easiest Chana Masala recipe you’ve ever made. 

    In the traditional recipe, you cook chickpeas individually and then mix it with onion tomato gravy. Whereas, in this recipe, you don’t need separate cooking or any kind of babysitting. This one-pot Chana Masala curry takes the fuss out of cooking onion and tomatoes separately. 

    Jump to:
    • How to serve this curry
    • Spices that I used
    • Step by step Method
    • With dried chickpeas
    • Tips or alternatives 
    • 📖 Recipe

    How to serve this curry

    Traditionally, this curry is served as a pair for poori, chapati, jasmine or basmati rice, and naan. But, just like the substitutions for some of the ingredients, there are lots of ways to enjoy Instant Pot Indian chana masala. I have tried pairing it with rice variations like Jeera rice or Matar pulao and they were delicious. That’s because the supporting taste comes from the right proportion and the right kind of spices. 

    Spices that I used

    Chana masala tastes good only if you add the specific spices listed below and the end result is definitely worth the extra effort of finding the right species. If you are looking for a restaurant-style dish, this is the blend you want to use. It’s my favorite blend...if there are slight variations to suit your preference, feel free to do that, but do not skip any spice altogether. 

    I used a coffee grinder to grind all the spices right before I added them to the dish. The fresh ground spices give an extra flavor when compared to the store-bought spice blend or if you have them stored in the freezer. Here are the spices you need to make chana masala powder...

    • 1 teaspoon coriander powder
    • 4 cloves 
    • ½ inch cinnamon stick
    • 5 peppercorn
    • ½ teaspoon saunf - fennel seeds
    • 2 black cardamoms
    • 1-star anise

    Step by step Method

    Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds. 

    Instant Pot and Pressure cooker

    When the cumin seeds start to sizzle, add chopped onions. Saute onion until they turn translucent. Then add ginger and garlic and saute for 30 sec. 

    Chana masala and Chickpea

    Now add bay leaf, canned tomatoes, and stir well.

    A bowl of onions, and tomatoes, with Chana masala

    Add red chili powder, turmeric powder, fresh chana masala spice blend, and salt. Cook for 1 -2 min mixing them well in the process.

    Gravy inside the pressure cooker, with Chana masala

    Add soaked and drained chickpeas, water and stir well. 

    A bowl of soup, with Chana masala and Curry

    Press cancel, close the lid and press the ‘pressure cooker’, and set the timer for 35 mins on high pressure. When the instant pot beeps let the pressure release naturally. When the pin drops down, open the lid. 

    Press saute mode again and add amchur powder, Kasuri methi, and brown sugar. 

    A bowl of curry on a stove, with Chana masala and Gravy

    Mash some of the beans with a potato masher and continue to stir well. 

    A close up of a pan on a stove, with Chana masala and Gravy

    Let the mixture come to a boil and let it simmer for a minute. Press ‘cancel’ and garnish with cilantro.

    A bowl of curry and a spoon, with Chana masala and Chickpea

    Instant Pot Chana Masala is ready for the table!

    With dried chickpeas

    Just as with the freshly ground spices, dried chickpeas instead of canned chickpeas bring better results. But the only downside is that there’s a little bit of prep work. The dry beans need to be soaked in warm water for at least 2-4 hours. I just soak them overnight so they are ready when I need them. 

    Tips or alternatives 

    • If you don't have all the spices listed below, you can find chana masala powder in many stores. Just use about 1 tablespoon of that in this recipe. 
    • I have used soaked chickpeas which works perfectly for this recipe. But that does not mean, canned chickpeas don’t work. If you do not have the time to prep dry chickpeas, use canned chickpeas, and adjust the cooking time to 8-10 minutes under high pressure in Instant Pot.
    • To make this curry creamier, use a potato masher and mash a few beans in the pot. After 5- 8 mins gradually it will start to thicken.
    • If you are using fresh tomatoes make sure to puree them before adding it to the pot. The tomato puree will easily absorb the spices.

    Note: If you are using store-bought chana masala powder then be sure to add a little bit of red chili powder. Later on, after you taste the chana masala, you could add more to suit your preference.

    If this recipe interests you, look for similar recipes in my blog such as the...

    • Chana Dal Recipe-Instant Pot + Stove Top
    • Instant Pot Chickpeas - Garbanzo Bean In Pressure Cooker
    • Coconut Chutney
    • Chana Sundal- Mango Chickpea Sundal
    • Cabbage Chickpeas Curry
    • Broccoli Curry Recipe
    • Cabbage Curry
    • Dum Aloo Instant Pot
    • Vegan Jalfrezi Recipe

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

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    📖 Recipe

    A bowl of food sitting on top of a wooden table, with Chana masala

    Instant Pot Chana Masala

    Uma Raghupathi
    This deliciously spicy, tangy, vegan, healthy and protein-rich chickpea curry is a perfect match as a pairing for Poori or Chapati.
    5 from 6 votes
    Print Recipe
    Prep Time:8 mins
    Cook Time:40 mins
    Soaking Time:5 hrs
    Total Time:5 hrs 48 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Gluten free
    Difficulty :Easy
    Servings 6 people
    Calories 115 kcal

    Equipment

    • Instant Pot
    • Vegetable Chopper
    • Coffee Grinder

    Ingredients
      

    • 2 cups dry chickpeas
    • 1 canned tomato (14.5 oz) - or use 2 chopped tomatoes
    • 1 onion
    • 2 teaspoon ginger
    • 2 garlic clove
    • 1 bay leaf
    • 2 teaspoon red chili powder
    • ¼ teaspoon turmeric powder
    • 1 teaspoon cumin seeds - optional
    • 3 cup water
    • ¼ teaspoon amchur powder
    • ¼ teaspoon Kasuri methi
    • 1 tablespoon brown sugar - optional
    • Cilantro for garnish

    Chana Masala Spice Blend Ingredients

    • 1 teaspoon coriander powder
    • 4 cloves
    • ½ inch cinnamon stick
    • 5 peppercorn
    • ½ teaspoon saunf - fennel seeds
    • 2 black cardamoms
    • 1- star anise
    Prevent your screen from going dark

    Instructions
     

    • In a bowl, soak the chickpeas in 3- 4 cups of warm water and let it sit overnight or for at least 4 hours. Drain the chickpeas and set aside.
    • Start by grinding the spices mentioned above, in a coffee blender or mixer jar. (Skip this part if you have bought chana masala powder from a store)
    • Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds.
    • When the cumin seeds start to sizzle, add chopped onions.
    • Saute onion until they turn translucent. Then add ginger and garlic and saute for 30 sec.
    • Now add bay leaf, canned tomatoes, and stir well.
    • Add red chili powder, turmeric powder, fresh chana masala spice blend, and salt. Cook for 1 -2 min mixing them well in the process.
    • Add soaked and drained chickpeas, 3 cups water, and stir well.
    • Press cancel, close the lid and press the ‘pressure cooker’, and set the timer for 35 mins in high pressure.
    • When the instant pot beeps let the pressure release naturally. When the pin drops down, open the lid.
    • Press saute mode again and add amchur powder, Kasuri methi, and brown sugar.
    • Mash some of the beans with a potato masher and continue to stir well.
    • Let the mixture come to a boil and let it simmer for a minute.
    • Press ‘cancel’ and garnish with cilantro.
    • Instant Pot Chana Masala is ready for the table! Serve it hot with roti, poori, or steamed rice.

    Video

    Notes

    • If you are using store-bought chana masala powder then be sure to add a little bit of red chili powder. Later on, after you taste the chana masala, you could add more to suit your preference.
    • Soak the chickpeas overnight to get the soft texture.
    • You can use chopped tomatoes instead of canned tomatoes.
     
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 115kcal | Carbohydrates: 32g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 58mg | Fiber: 5g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    A bowl of food on a table, with Chana masala and Chickpea
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    Reader Interactions

    Comments

    1. Sharon

      February 05, 2021 at 9:58 am

      What a fabulous recipe! I am always on the hunt for new and interesting recipes to make in my Instant Pot and this is a winner. Thanks!5 stars

      Reply
    2. Choclette

      February 05, 2021 at 6:10 am

      This sounds absolutely delicious. I adore chickpea curries, but I've never tried an authentic chana masala. Just the thought of all those lovely spices has me thinking I want to make this for dinner tonight. And I love the sound of serving it with chapati.5 stars

      Reply
    3. Jane Saunders

      February 05, 2021 at 4:08 am

      I've been looking for recipes to use some dried chickpeas - I love that you've addressed the soaking aspect in this post (I thought I might have to boil and leave to soak) and that the recipe has been designed specifically using them.5 stars

      Reply
    4. Scarlet

      August 07, 2020 at 10:54 pm

      This chana masala looks so good! Thanks for the instant pot recipe. I can't wait to try it.

      Reply

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