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chana masala recipe

Chana Masala 

Chef B
An easy and authentic Instant Pot recipe for a popular Indian chickpeas curry called Chana Masala, using dry or canned chickpeas.
Chana Masala is a rich and aromatic Indian chickpea curry that brings together the warmth of whole spices, the tang of tomatoes, and the depth of slow-simmered chickpeas. This recipe is an authentic take on the beloved North Indian dish, made conveniently in an Instant Pot. Whether you’re using dry or canned chickpeas, this hearty curry develops a beautifully thick, flavorful sauce that pairs perfectly with cumin rice, naan, or puri. With bold notes of cumin, garam masala, and amchur powder, this dish is a comforting, wholesome meal that is as nutritious as it is delicious.
Enjoy it with cumin rice or naan.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 hours
Total Time 11 hours 10 minutes
Course Main Dish
Cuisine Indonesian
Servings 10 servings
Calories 61 kcal

Equipment

  • Instant Pot For sautéing and pressure cooking.
  • Wooden Spoon or Spatula For stirring and deglazing.
  • Potato Masher (Optional) – For thickening the curry naturally.

Ingredients
  

  • 2 cups dry chickpeas rinsed and soaked in 4 cups water, for 8-10 hours [*see Notes for unsoaked or canned]
  • 2 tbsps olive oil
  • 2 tsps cumin seeds
  • 2 tbsps ginger paste 1 inch ginger
  • 2 tbsps garlic paste 3-4 cloves
  • 2 cups onions 1 medium, finely chopped
  • 4 serrano chillies for mild spice seeded and cored
  • 4 roma tomato seeded and finely chopped, or 1 cup diced tomatoes

Spices

  • 2 tsps salt adjust to taste
  • 1 tsp turmeric
  • 2 tbsps coriander powder
  • 4 - 6 tsps garam masala adjust to taste
  • 2 tsps kashmiri red chili powder or paprika
  • 1 tsp fennel powder optional
  • 2 tsps amchur mango powder or lime/lemon juice
  • 2.4 tsps fenugreek leaves kasoori methi
  • 4 cups water add more depending on your consistency preference

Garnish

  • 4 tbsps cilantro chopped
  • 2 tsps lime or lemon juice or ½ teaspon chaat masala (optional)

Instructions
 

Soak Dried Chickpeas or Use Canned

  • Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours.
  • Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.

Sauté and Pressure Cook

  • Turn on SAUTÉ, and adjust it to HIGH. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions and sauté them for 3 to 4 minutes.
  • Add ginger and garlic paste, along with green chilies, and sauté for another minute. Now, add the tomato, and all the spices along with a few tablespoons of water. Use that to deglaze the pot and scrape off any brown bits stuck at the bottom. Cancel SAUTÉ.
  • Add chickpeas, and water and give it a stir. Close the lid, vent set to SEALING, and pressure cook for 45 minutes at BEAN/CHILI or MANUAL Mode.
  • If using unsoaked dry chickpeas, adjust the pressure cook time to 60 minutes. If using canned chickpeas, reduce the cooking time to 5 minutes.
  • Once cooking time is up, wait for the pressure to release naturally for 10 to 15 minutes, followed by manual pressure release. Open the lid after the pin drops.

Finish and Serve

  • Using a potato masher or a wooden spoon, mash a few beans. This makes the curry creamy and thick naturally. To thicken it more, simmer for a few minutes on SAUTÉ mode.
  • Garnish with cilantro and squeeze a few drops of lime or lemon juice. Serve with puri, naan, or cumin rice!

Notes

Spices: If you don't have all the spices listed below, you can find ready-made chole masala powder in many stores and substitute about 1-1.5 tablespoons of that in this recipe. If it contains salt, add only 1 tablespoon. 
Make it in 30 minutes: To make Chana Masala in 30-minutes, use canned chickpeas. Canned beans: If using canned chickpeas, use 2 cans for this recipe. You may have to reduce the salt considering canned chickpeas are already salted. 
Releasing pressure: For best results, let the pressure release naturally for at least 10 minutes. 
Thicken the curry: To make this curry creamy naturally, use a potato masher and mash a few beans in the pot. As it sits for 5-10 minutes, the curry thickens and becomes creamy. You can also simmer it on sauté mode until it thickens to your liking. Please know that the curry will also thicken as it cools. 
Finishing touches: A few drops of lime juice towards the end makes this curry pop and it enhances the taste. This is totally optional though. 
Cooking Time: The pressure cooking time has been updated to 45 minutes (from 35) to work consistently across different brands of dried chickpeas.

Nutrition

Calories: 61kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 476mgPotassium: 147mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 7mgCalcium: 32mgIron: 1mg
Keyword Chana Masala Recipe, how to make chana masala, Indian Chickpea Curry, Instant Pot Chana Masala, Vegan Chana Masala
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