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Home » Slow Cooker + Instant Pot » Instant Pot Chana Masala Recipe

Instant Pot Chana Masala Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 8, 2021
4.94 from 16 votes


Last Updated March 8, 2021 | 2 Comments

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Chana Masala is a popular Indian dish made with raw chickpeas that are soaked overnight then and cooked in a flavorful and delicious combination of onions, tomatoes, and spices. Gluten-free and vegetarian, we’re saving time and making this chana masala recipe in the Instant Pot.

Image of a white bowl filled with fully cooked and prepared chana masala garnished with cilantro.

Today we will be making this flavorful and delicious chana masala recipe directly in our Instant Pot or favorite electric pressure cooker. Naturally gluten-free and vegetarian, chana masala (sometimes called chole masala or channa masala) is a simple recipe made with chickpeas, tomatoes, onions, and a handful of fragrant spices and aromatics.

Served as a snack or main course, it is often served with basmati rice, brown rice, naan, or paratha. 

Overhead image of a white bowl filled with fully cooked and prepared chana masala garnished with cilantro.

About this Recipe

If you’re shopping for dried chickpeas online or in an Indian supermarket, you may get confused by the different names for what seemingly looks like the same thing. So, here’s the deal with chickpeas-

There are two types of chickpeas – desi and kabuli. Either type works with this recipe. I used desi chickpeas.

Desi chickpeas (also known as kala chana or Indian black chickpeas) are smaller, about half the diameter of average chickpeas with a stronger flavor and firmer texture even after they’ve been cooked. As the name implies, they are darker than the chickpeas we are used to here in the West.

Kabuli chickpeas, on the other hand, are larger and lighter with a smoother coat.

Now that that’s settled, there’s one more important thing to note and that is how “dry” vs. how “wet” you make your chana masala. You will often find chana masala fairly dry, or less soupy. The chickpeas will sometimes be cooked separately and then added to the thick onion and tomato sauce at the end of cooking.

However, for today we’re making this chana masala recipe altogether in the Instant Pot. This ultimately requires a bit more water than if we cooked the chickpeas separately to prevent burning.

Image looking into a bag of kala change (black chick peas)

Spices and Aromatics

A staple in India, there are countless versions of chana masala, each with its own “perfect” spice blend and aromatics. This is mine.

  • bay leaves
  • whole cinnamon stick
  • cumin seeds
  • fresh garlic and ginger
  • chili powder
  • ground coriander 
  • amchur or amchoor (mango powder)
  • garam masala
  • turmeric powder
  • cumin powder
  • kasoori methi (dried fenugreek leaves)

The mango powder helps give this recipe its characteristic tangy flavor.

Image of the seasoning and spices that you'll need to make chana masala.

How to Make Chana Masla (Instant Pot)

1. Rinse and soak your chickpeas in water for at least 8 hours to overnight. This helps your chickpeas cook faster. (Forget to pre-soak your chickpeas? Scroll to the last section and check out my frequently asked questions section) Drain the water and rinse well. Set aside.

2. Set your Instant pot to sauté mode medium heat.

3. Add ghee (or olive oil) and add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Cook for about 1-2 minutes, or until the cumin seeds are fragrant (do not burn as they will turn bitter).

4. Add the diced onion and any diced peppers like serrano peppers or jalapeño peppers, if using. Cook until softened, stirring often.

5. Add the garlic and ginger, stirring continuously for about 1 minute. Scrape up any brown bits stuck to the bottom of the pot (add a little water to help, if needed).

Image of a medium sauté pan cooking onions, cumin seeds, and spices in ghee.

6. Mix in the tomatoes. Then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for a few minutes.

7. Turn off sauté mode.

Image of onions, tomatoes, cumin seeds, garlic, ginger, and Indian spices all simmering a medium pot.

8. Check again to make sure nothing is stuck to the bottom of the pot, then add the chickpeas and 4-5 cups of water (only 2 cups of water if you’re using canned chickpeas, see the section below).

9. Secure the lid and set your Instant Pot to “manual” mode high pressure. Cook for 45 minutes with a 10-minute natural release.

10. After your chana masala has finished cooking, carefully remove the lid and season with additional salt, to taste. Garnish with all your favorites (cilantro, yogurt, fresh lemon juice, ghee, etc).

Preparing a homemade chana masala recipe with dried kala chana.

Frequently Asked Questions

I didn’t pre-soak my chickpeas, can I still make this recipe?
You have a couple of options if forgot to soak your beans overnight. First, soak your beans in a bowl of warm/hot (not boiling) water for approximately 1 hour. Then drain and use as directed. Don’t have that extra hour? Simply add an additional 10 minutes to your total cook time.

Can I use canned chickpeas?
Sure. Add 3-4 cans of drained chickpeas and reduce the total cook time to 10 minutes. You’ll also need to reduce the amount of water from 5 cups to 2 cups of water.

Can I make this on the stovetop?
Yes, but this recipe is written specifically for the Instant Pot.

How spicy is chana masala?
This will vary from one recipe to another. If you make this recipe exactly as written (with the dried red chilis and the serrano or jalapeño peppers) then it will probably be pretty spicy. Leave those things out, and it will be fragrant, but not hot. If you love your Indian food to be super spicy, add a teaspoon or so of cayenne powder.

Image of cooked chana masala in an Instant Pot bowl.

Check Out These Other Instant Pot Recipes,

Instant Pot Black Bean Soup Recipe

Instant Pot Minestrone Soup Recipe

Perfect Instant Pot Black Beans; No Soaking Required

Instant Pot Beef Stew Recipe

Instant Pot Pork Green Chili Stew

Instant Pot Corn on the Cob

Image of two white bowls filled with fully cooked and prepared chana masala garnished with cilantro.

Have you tried making my Instant Pot Chana Masala Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Image of a white bowl filled with fully cooked and prepared chana masala garnished with cilantro.

Instant Pot Chana Masala Recipe

4.94 from 16 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Chana Masala is a popular Indian dish made with raw chickpeas that are soaked overnight then and cooked in a flavorful and delicious combination of onions, tomatoes, and spices. Gluten-free and vegetarian, we're saving time and making this chana masala recipe in the Instant Pot.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Soaking time for dried chickpeas 10 hrs
Total Time 11 hrs 15 mins
Course Dinner, Main Course, Stew
Cuisine Indian
Servings 8 servings
Calories 308 kcal

Equipment

  • Instant Pot

Ingredients
 
 

  • 2 cups dry chickpeas - see notes
  • 6 tablespoon ghee - or olive oil
  • 2 bay leaves
  • 1 cinnamon stick
  • 2½ teaspoon cumin seeds
  • 6 whole dried red chili peppers - optional
  • 2 medium onions - minced
  • 2 Serrano peppers - or jalapeño (optional), seeds removed and chopped
  • 6 cloves garlic - minced
  • 1 (1-inch) piece fresh ginger - peeled and minced (approximately 1 tablespoon)
  • 1 (32 ounce) can diced tomatoes
  • 2 tablespoon chili powder
  • 2 teaspoon coriander powder
  • 2 teaspoon amchur (mango powder)
  • 1½ teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoon salt - plus more to taste
  • 1 tablespoon fenugreek leaves - kasoori methi
  • 5 cups water - or broth
  • cilantro - to garnish
  • fresh lemon juice - for serving
Prevent your screen from going dark

Instructions
 

  • Rinse and soak the chana (chickpeas) in water for 8-12 hours. Drain the water and rinse thoroughly. Set aside.
  • Set your Instant Pot to sauté mode. Add the ghee (or oil if you prefer to keep this recipe completely vegan).
  • Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Mix well and continue to cook until the cumin seeds are fragrant and toasted, about 2 minutes.
  • Add the onion and serrano or jalapeño pepper (if using). Mix well to combine with the toasted cumin seeds. Continue to cook, stirring often, for 3-4 minutes, or until the onions have turned translucent and have started to soften. Stir in the garlic and fresh ginger, mixing well to combine. Cook for an additional minute.
  • Scrape up any brown bits stuck to the bottom of the pot. Add the canned tomatoes (or crushed tomatoes if you prefer a less chunky tomato sauce). Mix well then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
  • Turn off sauté mode. Check again to make sure there are no stuck-on brown bits on the bottom of your Instant Pot.
  • Add the soaked and rinsed chickpeas plus 5 cups of water (for a thicker chana masala, add 4-4½ cups of water).
  • Secure the lid and close the vent to the sealing position. Set your Instant Pot to "manual" mode high pressure. Set to cook for 45 minutes on high pressure. Once the cooking time has completed, allow your Instant Pot to release naturally for 10 minutes then manually release.
  • Carefully remove the lid and season with additional salt, to taste.
  • Serve garnished with fresh chopped cilantro and fresh lemon juice, if desired.

Jessica's Notes

You may make this recipe using one of two types of chickpeas - desi or kabuli. Desi chickpeas (also known as kala chana) are smaller, about half the diameter of average chickpeas with a stronger flavor and firmer texture even after it's been cooked. Kabuli chickpeas, on the other hand, are larger and lighter with a smoother coat. Feel free to use whatever you have available. I used desi chickpeas.
I cooked the onions and spices in a separate pan rather than directly in my Instant Pot. This was intentional as it gives me more control over the temperature of the pot (sometimes sauté mode on the Instant Pot gets really hot, so it requires your full attention when cooking with spices to prevent burning). Feel free to cook everything directly in your Instant Pot if that is easier, however, before pressure cooking, double-check that any possible burnt-on brown bits have been scraped from the bottom of the pot.
Optional: blend or puree part of your chana masala in a food processor or mash with a potato masher to get a thicker, more blended chickpea curry.
Substitutions:
  • 1 (32-ounce) can of tomatoes or 3-4 cups fresh tomatoes
  • 2 cups dry chickpeas or 4 (15-ounce) cans of pre-cooked, drained chickpeas

Nutritional Information

Calories: 308kcal | Carbohydrates: 36g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 637mg | Potassium: 556mg | Fiber: 11g | Sugar: 7g | Vitamin A: 657IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chana Masala, Chana Masala Recipe, Instant Pot Chana Masala
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

145 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Rajan says

    March 11, 2021 at 7:49 pm

    Funny recipe.First time seeing black chana used as Chana Masala.Even use of Kasoori Methi never seen.Wish yo luck .Talk to some Punjabi chef.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 12, 2021 at 8:07 am

      Thanks for the comment Rajan, I will have to talk to my Punjabi husband and his Punjabi family 😉

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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