• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Recipe Garden

Easy Vegetable Recipes, Corn, Pancake Recipes & More

  • All Recipes
  • Resources
  • Privacy Policy
  • Disclaimer
  • About
menu icon
go to homepage
  • All Recipes
  • Resources
  • Privacy Policy
  • Disclaimer
  • About
  • Subscribe
  • Recipe Index
subscribe
search icon
Homepage link
  • All Recipes
  • Resources
  • Privacy Policy
  • Disclaimer
  • About
  • Subscribe
  • Recipe Index
×

Instant Pot Chana Masala Indian Style Recipe

Published: Oct 29, 2018 Modified: May 15, 2020 by Recipe Garden This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

Jump to Recipe Print Recipe

This instant pot chana masala or chickpea curry recipe (garbanzo beans curry) is easy and you can make delicious chickpea curry in tomato onion gravy and spices which makes a great side dish with rice or enjoy it as a delicious side with chapathi or poori as you like.

This is an Indian style chickpea curry using popular tomato onion base for gravy and the curry is vegetarian as well as vegan chickpea curry which is totally delicious!

instant pot chickpea curry recipe

This instant pot chickpea curry recipe is also known as chole masala or chana masala in North Indian (known as kadala curry in South India including Kerala) where this is popularly served with bhatura or poori.

You can use dried chickpeas (which requires advanced soaking as I have done in this recipe) or you can use canned chickpeas which you can directly use in making the curry without soaking.

instant pot chickpea curry recipe indian

The base of this delicious and perfect chickpea curry or chickpea masala is onion tomato mixture blended with exotic spices.

instant pot chickpea curry recipe indian style

You can see my best chana masala recipe (chickpea masala) in stove top method made in a similar fashion but the instant pot version is so much more easier to do though both the recipes are great.

Make sure to saute the onion tomato mixture until the raw taste and smell of onions are gone and the mixture starts separating from the oil, otherwise the flavor won’t be good.

The sauteed onion tomato mixture blended with spiced and cooked chickpeas makes this instant pot chickpea curry so delicious and you can prepare this curry so easily using the instant pot.

how to prepare instant pot chickpea curry

instant pot chickpea curry recipe north indian chana masala

Contents hide
1 Related Blog Posts:
2 Instant Pot Chana Masala
2.1 Ingredients
2.1.1 Spice Powders
2.1.2 For garnishing
2.2 Instructions
2.3 Notes
2.4 Nutrition
3 More Pictures From The Preparation Of Instant Pot Chickpea Curry/Indian Chana Masala

Related Blog Posts:

  • How To Cook Chickpeas In Instant Pot
  • easy chickpea curry instant pot
  • Instant Pot Green Mung Beans Recipe
  • instant pot moong dal fry
  • instant pot mixed vegetable curry recipe
  • easy instant pot potato curry
  • instant pot tomato curry
  • instant pot eggplant curry
  • instant pot palak paneer

So here is how you can make this easy and delicious chickpea curry/garbanzo beans curry following this easy instant pot chickpea curry recipe.

instant pot chickpea curry recipe north indian chana masala

Instant Pot Chana Masala

Easy and delicious vegetarian chickpea curry recipe made in instant pot with spices in onion tomato mixture for gravy.
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Keyword: instant pot chana masala, instant pot chickpea curry, instant pot chole masala, instant pot kadala curry
Prep Time: 10 minutes
Cook Time: 35 minutes
Soaking time for dry chickpeas: 8 hours
Total Time: 45 minutes
Servings: 6
Calories: 198kcal
Author: Recipe Garden

Ingredients

  • 1 cup dried chickpeas
  • 2 medium sized tomatoes
  • 2 tablespoons marinara sauce optional
  • 1 large onion
  • 3 cloves garlic
  • 1 inch piece ginger
  • 3 green chilies
  • ¼ teaspoon salt adjust as needed
  • 2 tablespoons oil use more if needed
  • 1 teaspoon cumin seeds
  • 4 red chilies dried broken
  • 4 cups water
  • extra water as needed for soaking the dried chickpeas

Spice Powders

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder

For garnishing

  • 2 tablespoons chopped cilantro leaves  optional
US Customary - Metric

Instructions

  • Wash and soak the dry chickpeas in enough water (the chickpeas will double in size as they are soaked for hours) for about 8 hours of time or overnight for best results.
  • Drain the water from the soaked chickpeas, rinse again in fresh water and keep this aside.
  • Wash and peel the onions, roughly chop the onions, keep aside.
  • Peel the garlic cloves and also peel the ginger, keep the peeled ginger and garlic cloves aside with the onions.
  • Wash and chop the tomatoes, keep the chopped tomatoes also aside with the onions, garlic and ginger.
  • Transfer the onion, garlic, ginger and tomatoes to a food process and also add the green chilies and marinara sauce (if using) to the food processor.
  • Grind the onion tomato mixture to make a coarse mixture (no need to make a smooth paste), if needed you may use very little water. Keep the onion tomato mixture aside.
  • Add the oil to the inner pot of instant pot and press the saute function, adjust to low setting.
  • Add the cumin seeds and lightly fry.
  • When the cumin seeds are lightly fried, also add the broken dried red chilies and lightly fry.
  • Add the onion tomato mixture to the pot very gently and carefully (be very careful while adding the mixture to the hot oil to avoid any splatter of oil), and stir using a good spatula.
  • Add the salt, mix together and saute for another 12 minutes or until the onion tomato mixture starts leaving the from the sides of the pot separating from the oil. While sauteing the mixture, you will need to stir in between to avoid the mixture sticking at the bottom of the pot and if needed you may add a little more oil to make the process easier.
  • Once the onion tomato mixture is sauteed in the oil, add the spice powders - turmeric powder, red chili powder, cumin seeds powder and garam masala powder, mix well and saute for another 1 minute.
  • Add the chickpeas and enough salt also to the pot and saute for another 1 to 2 minutes.
  • Add the water, mix well and press the 'keep warm/cancel' button so the saute function will stop.
  • Close the pot with lid in sealing position and press manual, cook in high pressure for 12 minutes. The pot will take a few minutes to build up the pressure and start cooking. Once the cooking is done, the pot will beep so you will need to wait until then.
  • Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and wait for a natural pressure release which will take another few minutes of time.
  • Once the pressure is all naturally released, carefully open the lid of the pot by turning to venting position and stir the curry. If desired, you may simmer the curry for another couple of minutes to reduce the gravy a bit, by pressing the saute function and simmering in 'medium' (use the adjust button to select) for about 2 minutes.
  • Garnish with cilantro leaves if using, serve hot with rice, chapathi, poori or bhatura!

Notes

You may slightly reduce the amount of water or simmer for little more time if you prefer less gravy. Instead of dried chickpeas, you may also try the recipe using canned chickpeas. If you are using canned chickpeas, you do not need to soak the chickpeas in advance, but you can directly use it in the recipe, but the cooking time will probably reduce.

Nutrition

Calories: 198kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Sodium: 222mg | Potassium: 453mg | Fiber: 7g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 49.8mg | Calcium: 56mg | Iron: 2.9mg

More Pictures From The Preparation Of Instant Pot Chickpea Curry/Indian Chana Masala

instant pot onion tomato gravy for chickpea curryinstant pot onion tomato gravy for chickpea curryinstant pot chickpea curry recipe indian style

Hope you found this post on instant pot chickpea curry recipe helpful in making easy and delicious Indian style chole masala or chana masala (chickpea masala) using instant pot.

« Peas Pulao Recipe Without Onions – Easy One Pot Green Peas Rice/Matar Pulao Indian Style Recipe
Luchi Recipe, How To Make Luchi – Fried & Puffed Indian Flatbread With All Purpose Flour »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

  • Fluffy Pancakes Without Baking Powder Made From Scratch
  • Baked Frozen Mini Corn On The Cob With Foil In Oven
  • How To Toast Bread In Oven?
  • How To Cook Mung Beans Without Soaking – Green Moong Dal

AMAZON ASSOCIATE DISCLOSURE

Recipe Garden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Footer

↑ back to top

About

Privacy Policy

Disclaimer

About

Subscribe

Sign Up! for emails and updates

Resources

Resources

All Recipes

Recipe Index

Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 RECIPE GARDEN

Copyright © 2023 · Foodie Pro & The Genesis Framework