Instant pot Chana Masala is very basic, easy and my go-to everyday curry recipe. This chickpea curry is, so comfy, light, and easy to make 17 minutes recipe that goes best with steamed rice.
Punjabi Chana Masala is one my all time favorite curry recipe. This curry is protein rich and less oil. Moreover, It tastes heavenly if you serve with plain steamed rice.
You can prepare this recipe with curry masala and I have already shared Indian curry masala recipe here. Well, I prepared this recipe with chopped onions.
Ingredients to make Instant Pot chana masala,
garbanzo beans – I soaked white chickpeas/ garbanzo overnight for this recipe. You can use canned chickpeas too. If you are a beginner, kindly check our soaking and sprouting guide.
seasoning and spices – Oil, cumin, salt, red chili powder, turmeric powder and a pinch of coriander powder is used here.
other – onions, tomatoes, capsicum are used.
Can we store this Instant Pot chana Masala?
Yes! you can store this recipe. This chana masala can stay fresh for 3 days when stored in a refrigerator. It can stay fresh up to 12 days in a deep freezer. I won’t recommend storing for more than 12 days.
Reasons to love this recipe,
- Absolutely delicious
- Our personal favourite recipe – that’s why I recommend trying this recipe
- so easy to make
- officially comes under 15 min recipe – of course not including the soaking time as you can use canned chickpeas too.
- ingredients are easily available
- easy to digest and light on the stomach
- popular comfy meal recipe
How to make chana masala in instant pot?
Start the instant pot in sautĂŠ mode and heat oil in it. Add cumin. When cumin starts to splutter, add onion,capsicum and sautĂŠ for 2 minutes.
Add salt, red chili powder, turmeric powder, coriander powder and mix well.
Add soaked chana/chickpeas and water.
Change the instant pot setting to manual or pressure cook mode for 15 minutes at high pressure with a vent in sealing position. * check notes if you are using canned chickpeas.
When the instant pot beeps, let the pressure release naturally.
Garnish with cilantro and chana masala is ready to be served.
More instant pot recipes on the blog you may like,
- Instant Pot khandvi
- cook chickpeas in instant pot without soaking
- Instant pot dal makhani
- Instant pot Rajma
- Instant pot Chole tikka masala
Instant Pot chana masala
Equipment
Ingredients
- 1 cup white chickpeas, soaked
- 1 tablespoon oil
- 1 teaspoon cumin
- 1 tablespoon green pepper, chopped
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriender powder
- salt to taste
- ½ cup onion, chopped
- Âź cup tomato paste or strained tomatoes, store-bought, optional
- 1½ cup water
- cilantro , for garnishing
Instructions
- Start the instant pot in sautÊ mode and heat oil in it. Add cumin. When cumin starts to splutter, add onion,capsicum and sautÊ for 2 minutes.
- Add salt, red chili powder, turmeric powder, coriander powder and mix well.
- Add soaked chana/chickpeas and water.
- Change the instant pot setting to manual or pressure cook mode for 15 minutes at high pressure with a vent in sealing position. * check notes if you are using canned chickpeas.
- When the instant pot beeps, let the pressure release naturally.
- Garnish with cilantro and chana masala is ready to be served.
Video
Notes
- for canned chickpeas
- If you are using canned chickpeas, it takes less time. Pressure cook for 5 minutes.
- 5 minutes pressure cooking will make sure that tomatoes and onions are cooked and mixed properly with canned chickpeas.
We looove chana masala so much !!!! Must try your versions, definitely ! Pinned and shared !
Thank you so much đ
I really need to get an instant pot one of these days. Much quicker to cook dried pulses and legumes that way. This looks excellent — thanks.