5 from 2 votes
Chickpea Curry served with parathas, lemon wedge and sliced onions
Instant Pot Easy Chana Masala
Prep Time
10 mins
Cook Time
1 hr
Soaking Time
4 hrs
Total Time
5 hrs 10 mins

Quintessential Indian soul food, this chana masala recipe homemade garam masala for authentic punjabi flavors

Course: dinner, Entree, Main Course
Cuisine: Indian
Keyword: chana masala, chickpea curry, chole
Servings: 4
Calories: 277 kcal
Author: Archana Mundhe
  • 1 cup dried chickpeas rinsed
  • 3.5 cups water
  • 2 tablespoons ghee
  • 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
  • 1/4 teaspoon ground turmeric
  • 2 plum tomatoes finely diced or 1 cup canned tomatoes with juice
  • 1/4 teaspoon garam masala
  • 1/2 cup cilantro chopped
  1. 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. 

  2. 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.

  3. 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.

  4. 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 

Recipe Video

Recipe Notes

Vegan Variation:

Substitute oil for the ghee. 


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. 

Nutrition Facts
Instant Pot Easy Chana Masala
Amount Per Serving
Calories 277 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 1216mg53%
Potassium 622mg18%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 8g9%
Protein 11g22%
Vitamin A 900IU18%
Vitamin C 12.3mg15%
Calcium 88mg9%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.