Instant Pot Chana Masala

Growing up I remember, 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, flakey 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 of 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.
• 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 teaspoon 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).

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 more deep 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 after. Adding the tea bag does not alter the flavors of the final dish.
• While the Instant Pot can cook dried beans quickly (see FAQ below), 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.