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5 from 3 votes

Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala

This Instant pot chana masala | chickpea masala | chole masala recipe is a delicious, and lip-smacking,  North Indian chickpea curry. Pairs well with rice, bhatura, naan, kulcha or plain chapathis. Learn how to make this delicious chana curry/chana masala with dried chickpeas, that is vegan and gluten-free. Stove-top pictorial instructions included too!
Course Main Course
Cuisine Indian, Punjabi
Keyword Indian Chickpea Curry, Instant Pot Chana Masala, Punjabi Chole Masala
Prep Time 10 minutes
Cook Time 1 hour
Soaking time for chickpeas 10 hours
Total Time 1 hour 10 minutes
Servings 4 people
Author Freda Dias

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5ml

  • 1 cup dried chickpeas/garbanzo beans
  • 2 tea bags
  • 1/4 tsp baking soda
  • 1.5 tsp salt, or to taste

For the chana masala curry

  • Whole spices (2-3 cloves, 1 black cardamom & 2-inch cinnamon), optional
  • 1 large onion, pureed or chopped very finely
  • 1 cup tomato puree or 2 tomatoes, finely chopped
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, slit lengthwise
  • 1 inch ginger, julienned
  • 2 tbsp chole masala/chana masala spice mix
  • 1/2 tsp red chilli powder/cayenne pepper
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp anardana powder, optional (refer notes)
  • 1 tsp amchur powder, optional (refer notes)
  • 1 tsp dry roasted and powdered  kasuri methi (dry fenugreek leaves)
  • 2-3 tbsp chopped cilantro/coriander leaves
  • 3-4 tbsp of oil

Instructions

INSTANT POT CHANA MASALA

  • Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
  • Press the 'saute' button, wait until it displays 'hot'. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.
  • Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.
  • Add in the ginger garlic paste next, sauté until fragrant.
  • Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
  • Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.
  • Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well. 
  • Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time (about 7 minutes) for the pressure to build up, after which the timer will start.
  • Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. 
  • The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly. 
  • Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

STOVETOP CHANA MASALA

  • Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
  • Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.
  • Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.
  • Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster. 
  • Add in the ginger garlic paste next, sauté until fragrant.
  • Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
  • Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.
  • Add in the chickpeas next along with ginger juliennes, and slit green chillies. Mix well with the masala for another minute on medium heat.
  • Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.
  • Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

Notes

  • For chole recipe without onion garlic: Skip the onion and garlic and follow the rest of the recipe as is. Homemade chana masala spice mix:
  • Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn't add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end. 
  • This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix. 
  • The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
  • If making this chana masala in the instant pot, you may skip using baking soda. 
  • Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release. 
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