Chana Masala, also known as Chickpea Curry or Chole, is the quintessential Indian soul food. Here is my simple recipe that achieves an authentic Punjabi Chana Masala flavor without a store-bought spice blend, and the sauce is full-bodied with bold garam masala and deep tomato flavors.
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Growing up, I remember my mom serving big fluffy puris, also known as Bhature, served with tangy-spicy Chole. My mom grew up next door to a Punjabi family, which was her second home. She grew up not only eating delicious North Indian food but also learning how to make authentic Punjabi dishes. Of course, she always likes to give her unique twist to recipes.
Homemade Chole Bhature is delicious, but making Bhatura can be time-consuming. I now rely on crispy, flaky Kawan Plain Parathas from the freezer-quick to cook and just as comforting as mom's Bhaturas!
Ingredients for Instant Pot Chana Masala
Here are some additional tips about the ingredients and spices I used:
- Chickpeas: Use dried chickpeas for the best flavor and nutrition. Soak them for at least 4 hours or overnight. If you want to use canned chickpeas, you'll have to adjust the cooking time in the Instant Pot. Add only ½ cup of water and reduce the pressure cook time to 5 minutes. After the cooking cycle completes, you can quick release or allow natural pressure release.
- Onions: I used a yellow onion. If you want it to have a sweeter undertone, you can use red onion instead.
- Ginger + Garlic: For the best flavor, use fresh homemade ginger and garlic paste. You could substitute it with ginger and garlic powder, but it won't have as bold a flavor.
- Cumin Seeds: Cumin has an earthy heat and a brightness that almost tastes like dried lemon peel. In a pinch, you can substitute ground cumin for whole cumin seeds.
- Ground Coriander: This has a citrusy flavor. There really isn't a good substitute for it since it adds so much to this dish.
- Kashmiri Red Chili Powder: You can use any mild red chili powder or paprika. If you want it to have a lot more heat, use a spicier chili powder or cayenne pepper.
- Ground Turmeric: adds a warm, earthy flavor to chana masala. It also gives the dish its distinctive golden-yellow color.
- Tomatoes: I used plum tomatoes, but you can chop up grape tomatoes or cherry tomatoes. You can also use one can of tomatoes with the juice. I love adding tomatoes at the end, as it adds a unique freshness to the dish and also brightens the flavors. Give it a try, I promise you will love the idea. But if you wish, feel free to add tomatoes along with the chickpeas and pressure cook them.
- Garam Masala or Chana Masala Powder: Use homemade garam masala as it brings out the authentic flavors
What is Chana Masala Powder
Chana masala powder or chana masala spice blend is simply a spice blend or seasoning made with various spices that are used to make chickpea curry. I have an amazing chana masala spice blend recipe that makes restaurant-quality chickpea curry, but I also want to give you a few other options, especially if you do not have time to make the homemade spice blend.
- Homemade chana masala spice blend - The key ingredient in this is amchur, which is dried raw mango powder that adds a tangy flavor to the dish. In a pinch, you can skip amchur and squeeze fresh lemon in the end. Add 1 to 2 tablespoons and skip the red chili powder, turmeric, ground coriander, and garam masala as called for in this recipe.
- Store-bought Chole masala - I like Everest Chole Masala. Add 1 to 2 tablespoons and skip the red chili powder, turmeric, ground coriander, and garam masala as called for in this recipe.
- Garam masala - This easy 5-ingredient garam masala adds the perfect flavors and spice to make quick Chana Masala. Add ¼ to 1 teaspoon to this recipe.
- I also love using my mom's homemade masala. I know a lot of you have made this recipe so I want to make sure you know that it works great for chana masala too. Add 1 teaspoon to this recipe.
Stove Top Pressure Cooker vs. Instant Pot
Traditionally, soaked chickpeas are pressure-cooked first and then cooked with spices and other ingredients in a different pot. Here is my restaurant-style chana masala recipe using a traditional stovetop method that uses a homemade chana masala spice blend also known as chana masala powder.
Since I started using the Instant Pot, this one-pot easy chana masala recipe from The Essential Indian Instant Pot Cookbook has become my go-to! Not only is it hands-free, but you have only one pot to clean, hurray!
How to Make Instant Pot Chana Masala
- In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set them aside.
- Select the high saute setting on the Instant Pot and heat the ghee (photo 1).
- Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process (photo 2).
- Add the ginger and garlic and saute until aromatic, about 1 minute (photo 3).
- Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the water, and stir well with a wooden spoon nudging loose any browned bits from the pot bottom (photo 4).
- Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then pressure cook for 35 minutes. Allow natural pressure release (photo 5).
- Open the Instant Pot and stir in the tomatoes and garam masala (photo 6).
- Select the high saute setting and cook until the tomatoes soften about 5 minutes. Garnish with cilantro (photos 7-8).
Serving
Squeeze fresh lemon juice over the Chana Masala and serve with homemade parathas, Roti, or Kawan Parathas. For gluten-free options, serve with Basmati rice or Brown Rice. Add a side of cooling Cucumber Raita for a perfect vegetarian meal.
How to cook Kawan Plain Parathas
- Heat a non-stick griddle pan.
- Remove the paratha from the plastic wrapping and place it on the griddle.
- Cook on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!
Tips for The Best Chickpea Curry
- Use 1 teaspoon Kashmiri red chili powder for a milder curry, or 2 teaspoons for a spicier curry. You can also add one green chili along with the dry spices.
- Add extra garam masala for a spicier curry. I also love using my mom's garam masala in this recipe for a more homely taste.
- A black tea bag can be optionally added during the pressure cooking cycle to get a deeper brown color to the curry. I prefer the curry to be vibrant red/orange, so I skip this step. But in traditional recipes, a tea bag is often added while pressure cooking and discarded afterward. Adding the tea bag does not alter the flavors of the final dish.
- While the Instant Pot can cook dried beans quickly, for this recipe, I find soaking the chickpeas creates a softer and more even texture.
- Organic or older beans may need an extra 5 to 10 minutes of pressure cooking time.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Chana Masala (Punjabi Chole)
Equipment
Recipe Video
Ingredients
- 1 cup dried chickpeas **
- 3½ cups water divided
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 yellow onion finely diced
- 1 teaspoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 to 2 teaspoons kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 2 plum tomatoes finely diced or 1 cup canned tomatoes with juice
- ¼ teaspoon garam masala
- ½ cup cilantro chopped
Instructions
- Rinse and drain dry chickpeas. In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside. (Note: For canned chickpeas simply rinse and drain out the liquids)
- Select the high saute setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process.
- Add the ginger and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging loose any browned bits from the pot bottom. (Note: For canned chickpeas add only half a cup of water)
- Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes. (Note: For canned chickpeas pressure cook for 5 minutes)
- Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high saute setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro
- Serve with hot parathas or puri. For gluten-free options serve with Jeera rice or Instant Pot Basmati Rice.
Notes
- Use 1 teaspoon Kashmiri red chili powder for a milder curry, or 2 teaspoons for a spicier curry.
- Organic or older beans may need an extra 5 to 10 minutes of cooking time.
- To make the recipe vegan, use oil instead of ghee.
Nutrition
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Susan K says
This has outstanding flavor and texture. I boiled it a little longer at the end (using sauté button) to thicken. I am delighted that I made a double recipe.
Archana says
Thank you Susan!
Lubna Roberts says
Hi,
If using canned chickpeas, how many cans do we use, one or two?
Thanks!
Archana says
Use two cans which should be about 3 cups of chickpeas.
Susan Landers says
This recipe is SO good! And so easy! I've made it several times and it never disappoints. I start with dried chickpeas and rehydrate them in the instant pot, then cook the recipe and it can all be done in about 2 hours, mostly hands off. I use canned tomatoes and add them along with the garam masala before cooking, because the first time I did it I didn't pay attention and dumped it all in together, and it worked out just fine. The texture, the flavors, everything about this is divine. If I don't double the recipe, we're always sad, it's that delicious!
Diana says
How long do you cook it for if you're using canned chick peas?
Archana says
You can pressure cook them for 5 minutes.
Curt says
Your water amounts are confusing. Is it 1.5 cups as in the text or 3.5 cups as in the recipe ingredient list.
I am also unclear on using canned chickpeas. Do you rinse and drain them? Why is the water reduced to just a half cup?
Thanks
Archana says
Hi Curt, Thank you for this pointing out. I have updated the recipe card to make it clear on how to use the 3.5 cups of water for dry chickpeas and added notes right in the recipe for canned chickpeas. Let me know if it's clear.
Curt Jopling says
Much. Thanks
Animisha says
Hi,
Thank you for the recipe. Any idea what quantity of dry chickpeas would make a full tray of Chole? I'm making it for a puja gathering so would love to know. Thank you!!
Archana Mundhe says
For a full tray I would soak 2 to 2.5 lbs of dry chickpeas.
Animisha says
Thank you so much 🙂
Jessie Georges says
Deelish! I added spinach at the end because I had it in the fridge. Will definitely make again!
Manny says
If I use the homemade chana masala, do I add it at the end with the tomatoes ?
Archana says
Yes. Add it with the tomatoes.
Su says
Delicious! I have a lot more to say but this keeps refreshing and erasing my comments . In summary, your recipe directions were clear and the flavors were great
Archana Mundhe says
Thank you so much Su and I apologize if you had trouble posting this review.
Su says
I will certainly try your other recipes. My family loved this, which is rare when I attempt to make Desi food. Usually it turns out bland.. or too watery.. This recipe was awesome! Not too many ingredients, not too many veggies to cut, easy to follow, and delicious!
Archana Mundhe says
That makes me so happy to hear! I totally get it—getting the right balance of flavors and texture can be tricky, but I’m so glad this recipe worked for you! Hope your family enjoys more of my recipes—can’t wait to hear what you try next!
Jot says
Hi, thanks for the recipe! Wondering with canned chickpeas (with 0.5 cup of water) - instead of 5 min in pressure cooker, how long would it be in slow cooker setting? Thanks!
Archana Mundhe says
If you’re using canned chickpeas with about half a cup of water, you can cook it on the slow cooker setting for about 2 to 3 hours on high or 4 to 5 hours on low. Just make sure the flavors have time to meld and the curry thickens a bit. Hope you enjoy it!
slb says
this is delicious. I used canned chickpeas but could have used at least a half can more. but still very tasty
Archana Mundhe says
Thank you for the lovely feedback. Sure you can add more chickpeas if you like!
Staci E says
My whole family loves this recipe! It is in our regular rotation. We usually double it. And most of the time we use a boxed chana masala spice blend.
Carol Gary says
This recipe was delicious! I used two cans of chick peas and 1/4 of Hing with the cumin seeds. 1 Tbs of the Kashmiri chili was just enough to give it a little heat. I’ll be making this again soon.
Archana Mundhe says
Thank you Carol. This chana masala is a weeknight favorite in our home too.
Malini says
Hi Archana!
Hope ur doing good. Firstly thank you for the lovely recipes you are sharing with us.
is it possible to omit the tomatoes or can we add it somewhere after the onion and gg paste? any tweaks will be highly appreciated.
Thank you
Archana Mundhe says
Hi Malini, yes you can absolutley add tomatoes after onion and ginger garlic paste. The Chana Masala will still be delicious. Let me know how it goes for you!
EJ says
This turned out really good! I feel like it was the first time I made an Indian recipe that I actually liked. I had to do some spice swaps based on preferences and what was available but it was fine. I also added some frozen kale at the end. And I made the non-yeast naan to go with it which was super good.
Archana Mundhe says
Thank you! I love your idea of adding frozen kale!
Srividya Rani says
I make this recipe every week and my husband and I Love it. Thanks so much. It’s our favourite Chana masala recipe.
Rumit says
Step 3 calls for 1.5 cups of water.
Ingredients has it listed as 3.5 cups divided. Little confused here.
Archana Mundhe says
Hi Rumit, initially we are using 2 cups of water for soaking the chickpeas. Then use the remaining 1.5 cups for pressure cooking. Hope this helps.
Rumit says
Thanks for the quick reply. I overlooked the water requirement in step1. I just used random amount of water for soaking. Now it makes sense.