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A bowl of food sitting on top of a wooden table, with Chana masala
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5 from 5 votes

Instant Pot Chana Masala

This deliciously spicy, tangy, vegan, healthy and protein-rich chickpea curry is a perfect match as a pairing for Poori or Chapati.
Prep Time8 mins
Cook Time40 mins
Soaking Time5 hrs
Total Time5 hrs 48 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 6 people
Calories: 115kcal
Author: Uma Srinivas


Chana Masala Spice Blend Ingredients


  • 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.



  • 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.


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