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.
Wooden Spoon or Spatula For stirring and deglazing.
Potato Masher (Optional) – For thickening the curry naturally.
Ingredients
2cupsdry chickpeasrinsed and soaked in 4 cups water, for 8-10 hours [*see Notes for unsoaked or canned]
2tbspsolive oil
2tspscumin seeds
2tbspsginger paste1 inch ginger
2tbspsgarlic paste3-4 cloves
2cupsonions1 medium, finely chopped
4serrano chillies for mild spiceseeded and cored
4roma tomatoseeded and finely chopped, or 1 cup diced tomatoes
Spices
2tspssaltadjust to taste
1tspturmeric
2tbspscoriander powder
4 - 6tspsgaram masalaadjust to taste
2tspskashmiri red chili powder or paprika
1tspfennel powderoptional
2tspsamchurmango powder or lime/lemon juice
2.4tspsfenugreek leaveskasoori methi
4cupswateradd more depending on your consistency preference
Garnish
4tbspscilantrochopped
2tspslime or lemon juiceor 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.