Instantpot Chana Masala

Ingredients

• 300 g (1.5 cups)dried chickpeas
• 30 ml (2 tbsp)cooking oil
• 150 g (1 cup), dicedonion
• 225 g (1.5 cups), dicedtomatoes
• 6garlic cloves
• 15 ml (1 tbsp)ginger paste
• 1jalapeño
• 2 small, quarteredpotatoes
• 1 tbspkasoori methi (dried fenugreek leaves)
• 2bay leaves
• 1 tspcumin seeds
• 2green cardamom pods
• 1 tspsalt
• 1 tspturmeric
• 1 tspKashmiri chilli powder
• 1 tspgaram masala

Instructions

1. 1

   Prepare vegetables

   Chop the onion, tomatoes, garlic and jalapeño, along with the cilantro mentioned for the garnish.

2. 2

   Heat the cooker

   Set the Instant Pot to medium sauté.

3. 3

   Toast whole spices

   Add the bay leaves, cumin seeds and cardamom. Sauté for about 30 seconds.

4. 4

   Cook the onion

   Add the onion and sauté for 2 minutes.

5. 5

   Add aromatics

   Stir in the jalapeño, garlic and ginger, then sauté for 2 minutes.

6. 6

   Add ground spices

   Add the salt, turmeric, Kashmiri chilli powder and garam masala, then stir.

7. 7

   Stir in tomatoes

   Add the diced tomatoes and mix them through the spices.

8. 8

   Cook the base

   Pour in 120 ml (½ cup) water and let the mixture cook for 3 minutes.

9. 9

   Add chickpeas

   Drain the chickpeas and add them to the pot with the quartered potatoes.

10. 10

    Add remaining water

    Mix everything together, then pour in 360 ml (1.5 cups) water.

11. 11

    Pressure cook

    Close the lid and pressure cook for 30 minutes.

12. 12

    Release pressure

    When the cooking time is complete, release the pressure.

13. 13

    Finish with fenugreek

    Add the kasoori methi and mix it into the chana masala.

14. 14

    Serve the curry

    Serve the chana masala, garnished with cilantro.

What is chana masala?

Chana masala is a South Asian chickpea curry, commonly made with a spiced tomato and onion base. Its name refers to chickpeas cooked with a blend of spices, though recipes vary from home to home.

This version adds quartered potatoes and uses an Instant Pot to pressure cook the chickpeas and curry together. Kasoori methi brings a distinctive dried-herb aroma at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 15g protein, 49g carbs, 9g fat.

The chickpeas and potatoes provide most of the carbohydrate, while chickpeas also contribute the main share of the protein. Oil supplies most of the fat; serve a moderate portion with a generous side of vegetables to balance the plate.

Build the flavour base

Whole spices: give the cumin, cardamom and bay leaves a brief sauté in the oil to release their fragrance without letting them darken too much.

Aromatics: onion, garlic, ginger and jalapeño form the savoury base. Stir well so the garlic and ginger are coated in oil and don't catch on the pot.

Ground spices: add the turmeric, chilli powder and garam masala before the tomatoes, so they mingle with the aromatics.

Chickpeas and potatoes

Chickpeas: the recipe calls for dried chickpeas, then instructs you to drain them before adding them to the pot. It does not give a soaking time, so plan for any soaking or preparation required for your beans separately.

Potatoes: quartering the small potatoes helps them cook alongside the chickpeas. Keep the pieces roughly even so they soften at a similar rate.

Watch the sauté stage

Use the medium sauté setting and follow the short timings for the whole spices and aromatics. If the pot looks dry or anything begins to stick, stir promptly rather than letting the garlic scorch.

After adding the tomatoes and 120 ml water, allow the base to cook for 3 minutes before adding the drained chickpeas and potatoes.

Check the finished texture

The chickpeas should be tender and the potatoes soft enough to pierce easily. If either is still firm after pressure cooking, the recipe does not specify an extra cooking time; use the cooker’s pressure function again until they reach the texture you want.

Stir carefully after cooking so the potatoes stay in pieces. The sauce should coat the chickpeas, with enough liquid to serve as a curry.

Serving ideas

Serve with rice, naan or another flatbread to make a substantial meal. A crisp cucumber salad or plain yoghurt makes a cooling contrast to the chilli and warm spices.

Cilantro is mentioned as a garnish in the method but is not included in the ingredient list. Add it if you have it, or serve the dish without.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook evenly.
• Keep the whole spices moving in the oil during their short sauté.
• Stir the ground spices through the onion mixture before adding the tomatoes.
• Use the stated water amounts at each stage to help form the curry base.
• Add the kasoori methi after pressure cooking, as directed, and mix it through.

Variations

• Adjust the heat: use less jalapeño or chilli powder for a milder curry.
• Add greens: stir in spinach after pressure cooking and let the residual heat wilt it.
• Serve with rice: spoon the curry over cooked rice for a more substantial meal.
• Use a cooling side: serve with plain yoghurt or cucumber alongside.
• Finish with herbs: garnish with cilantro if you have some available.

Common mistakes to avoid

• Scorching the garlic: keep stirring during the aromatics stage and avoid leaving it against the hot pot.
• Uneven potato pieces: quarter the potatoes consistently so they soften at a similar rate.
• Skipping the drain: drain the chickpeas before adding them, as the method specifies.
• Adding fenugreek too early: stir in the kasoori methi after pressure cooking.
• Assuming the beans are tender: check chickpeas and potatoes before serving and continue cooking if needed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water if the curry has thickened.

Frequently asked questions