Instant Pot Chana Masala

Ingredients

• 200 g (1 cup)dried chickpeas (or 2 cans, 425 g each, drained)
• 30 ml (2 tbsp)neutral oil (sunflower or canola)
• 1 largeonion, finely chopped
• 1green chilli, minced (or 2.5 ml (1/2 tsp) cayenne, optional)
• 2.5 cm (1 inch)ginger, grated
• 3 clovesgarlic, minced
• 400 g (1 can, 14 oz)diced tomatoes
• 7.5 ml (1 1/2 tsp)ground coriander
• 7.5 ml (1 1/2 tsp)ground cumin
• 5 ml (1 tsp)garam masala
• 2.5 ml (1/2 tsp)ground turmeric
• 2.5 ml (1/2 tsp)Kashmiri chilli powder (or mild paprika)
• 2.5 ml (1/2 tsp)ground black pepper
• 6.25 ml (1 1/4 tsp), or to tastekosher salt
• 480 ml (2 cups), plus more for soaking if using dried chickpeaswater
• 2.5 ml (1/2 tsp), optionalamchur (dried mango powder)
• 30 ml (2 tbsp)chopped coriander leaves, to garnish
• to tastelemon wedges, for serving

Instructions

1. 1

   Soak the chickpeas

   If using dried chickpeas, rinse them and soak in plenty of water for 6–8 hours or overnight. Drain before cooking. Skip this step if using canned chickpeas.

2. 2

   Cook the onion

   Set the Instant Pot to Sauté. Add the oil and onion, then cook for 5–6 minutes, until golden.

3. 3

   Add aromatics

   Stir in the green chilli, ginger and garlic. Sauté for 1 minute, until fragrant.

4. 4

   Cook the spices

   Add the tomatoes, coriander, cumin, garam masala, turmeric, chilli powder, black pepper and salt. Cook for 2–3 minutes, stirring, until the tomatoes soften.

5. 5

   Add chickpeas

   Add the soaked or canned chickpeas and 480 ml (2 cups) water. Stir well, scraping up any browned bits from the pot.

6. 6

   Pressure cook

   Cancel Sauté, seal the lid and select Manual or Pressure Cook. Cook for 35 minutes if using dried chickpeas, or 10 minutes if using canned chickpeas.

7. 7

   Release pressure

   Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.

8. 8

   Adjust the curry

   Open the lid and stir in the amchur, if using. Taste and adjust the salt, then simmer on Sauté for a few minutes to thicken the curry if needed.

9. 9

   Garnish and serve

   Serve hot, garnished with chopped coriander leaves and lemon wedges.

What is chana masala?

Chana masala is an Indian chickpea curry, commonly associated with North Indian cooking. Chickpeas are simmered with tomatoes, aromatics and a blend of spices until the sauce is richly flavoured.

This version builds its flavour in the Instant Pot before pressure cooking the chickpeas in the same pot. Choose dried chickpeas for the longer cook or canned ones when you want a quicker route.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates and plant protein come from the chickpeas, with some more from the tomatoes; the oil is the main source of fat. Serve with vegetables or a fresh salad alongside rice or flatbread to make a balanced plate.

Build flavour before pressure cooking

Golden onion: give it the full 5–6 minutes in Sauté mode so it softens and colours before the other ingredients go in.

Fresh aromatics: ginger, garlic and green chilli need only a minute to release their fragrance. Stir them so they do not catch on the base.

Ground spices: cook them with the tomatoes for 2–3 minutes, stirring, to coat the mixture and soften the tomatoes before adding the liquid.

Choose dried or canned chickpeas

Dried chickpeas: soak them for 6–8 hours or overnight, then drain. The recipe uses a 35-minute pressure cook for this option.

Canned chickpeas: drain them and skip the soak; the specified pressure-cooking time is 10 minutes. Since brands and chickpea textures vary, check tenderness after pressure is released.

Mind the pot base

After adding the water and chickpeas, stir thoroughly and scrape up any browned bits left by sautéing. This helps loosen flavour from the base before pressure cooking.

Avoid leaving stuck-on pieces behind when sealing the pot. The tomatoes and spices can thicken the mixture, so take a moment to make sure the base is clear.

Check the texture at the end

Tender chickpeas: they should be soft enough to bite through comfortably. If they are still firm, continue cooking until tender.

Thick sauce: after opening the lid, simmer on Sauté for a few minutes if the curry looks too loose. Stir as it reduces and stop when the sauce clings to the chickpeas.

Finish with tang and freshness

Amchur: dried mango powder adds a tart note; stir it in after pressure cooking, as directed. It is optional, so the curry can be made without it.

Coriander and lemon: scatter the chopped leaves over the hot curry and serve with lemon wedges. Rice or flatbreads make useful accompaniments for the sauce.

Recipe notes & tips

• Soak dried chickpeas in plenty of water, since they expand as they sit.
• Drain canned chickpeas before adding them to the pot.
• Stir and scrape the pot base after adding the water to loosen browned bits.
• Use the listed cooking time that matches your choice of dried or canned chickpeas.
• Add amchur after pressure cooking so you can adjust the tang to taste.
• Simmer on Sauté at the end only if you want a thicker sauce.

Variations

• Adjust the heat: use the green chilli for a fresh, sharp kick, or choose the optional cayenne instead.
• Keep it mild: use mild paprika in place of Kashmiri chilli powder.
• Skip the amchur: leave out the dried mango powder and serve with lemon wedges for a tangy finish.
• Add greens: stir in a handful of spinach after pressure cooking and let it wilt in the hot curry.
• Serve with grains: pair the curry with rice or flatbreads to catch the tomato sauce.

Common mistakes to avoid

• Skipping the soak for dried chickpeas: soak them for 6–8 hours or overnight before cooking.
• Using the wrong cook time: choose 35 minutes for soaked dried chickpeas or 10 minutes for canned chickpeas.
• Leaving browned bits on the base: scrape them up well after adding the water to reduce the chance of scorching.
• Adding the amchur too early: stir it in after pressure cooking, as the method directs.
• Expecting a thick sauce straight away: simmer on Sauté for a few minutes after cooking if it needs to reduce.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the curry has thickened.

Frequently asked questions