Super Easy Chana Masala Instant Pot Pressure Cooker Recipe

on Oct 09, 2023, Updated Nov 17, 2023 Chana masala is one of those authentic Indian curries that spell comfort and joy every time you have it. Made with chhole, potatoes, aromatics and spices, this curry is rich in flavour and texture. I have made this curry in an Instant Pot, but you can easily make it in a pressure cooker as well as on the stove. In fact, this chana masala recipe is a close cousin of the stovetop chana aloo masala that I’ve shared earlier.

Reasons you’ll love this recipe

A comforting and easy one-pot recipe that requires minimal prep and clean-up.A dump-and-run kind of recipe which comes together in an under an hour. A nutrient-rich protein-packed meal that’s perfect for weeknight dinners or weekend lunches. Makes for the perfect vegetarian main course dish at parties or get-togethers. Is 100% vegetarian, vegan, and gluten-free.

Ingredients You’ll Need for Chana masala

Chickpeas: I have used dry chickpeas, which I soaked overnight (about 6-8 hours) for this recipe. You can even use canned chickpeas, but the cooking time for that will vary. Potatoes: Helps thicken the gravy and add lots of texture. Spices: This recipe uses a mix of whole spices like bayleaf, cardamom, and cumin seeds, along with ground spices like turmeric, red chilli powder, garam masala for maximum flavor. Tomatoes: Finely chopped to form the base of the gravy. You can replace it with tomato puree if you prefer. Aromatics: Finely chopped onions and fresh ginger garlic paste for flavor and aroma. Green chillies: Finely chopped for heat. You can skip this one if you’re making it for kids or have a low spice tolerance. Kasuri methi: A must-have in Indian curries. Adds a lovely smokiness to the dish and brings out the flavors of the masala. A little goes a long way. Salt: For flavor and seasoning. Ghee: Added to towards the end to enhance the flavor and add a hint of richness to the curry. Oil: To cook the masalas. I have used vegetable oil, but you can use any neutral-flavored oil like canola, peanut, sunflower, or rice bran for this recipe. Coriander: Finely chopped and used as a garnish for a dash of earthiness.

How to make chana masala

Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below. Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and cardamom pods.
Once the seeds start spluttering, add the onions, ginger and garlic and cook on high till they are brown (about 3-4 minutes).
Add the tomatoes, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes).
Add the chickpeas, potatoes, green chillies and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
Turn on the saute function again and add garam masala, ghee and kasuri methi (if using). If the gravy is too thin, simmer it for a few minutes to thicken it. Adjust salt to taste and simmer for 5 minutes before turning off the flame.
Top with chopped coriander and serve hot with rice, poori, bhature or roti!

Richa’s top tips to make the best chana masala

If you’re using canned chickpeas for this recipe, make sure to adjust the cooking time accordingly. 5 minutes in an Instant Pot or 2 whistles in a pressure cooker should be more than enough to soften them further. To thicken a watery gravy (a problem that can come up when cooking in a pressure cooker), slightly smash the chickpeas and potatoes and allow it cook for a few minutes. If you want the curry to be extra flavorful, you can a tablespoon of store-bought chole masala for that restaurant style flavor. I generally prefer to skip this step though.

This pressure cooker chana masala or chhole masala is a delicious, versatile dish that tastes good with so many different things. I usually serve this with steamed or jeera rice for weeknight dinners, with bhaturas for an indulgent weekend breakfasts, and with pulao or parathas when making for a group. You can serve it with rotis, naan, or kulcha as well.