A simple recipe for a popular Indian spiced chickpeas curry called Chana Masala. This hearty and delicious curry is made with dry or canned chickpeas, which are rich in protein and are naturally vegan & gluten free. Enjoy it over aromatic basmati rice, or pair with Naan.
Soaking Time (dried Chickpeas)10hrs
Course: Main Course
Keyword: Chana masala, Instant Pot Chana Masala, Instant Pot Chickpeas curry, Punjabi Chana Masala
Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours. Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.
Turn on Saute, high mode. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions, ginger, garlic, green chillies, and tomatoes, and saute for 3-4 minutes.
Add all the spices with a few tablespoons of water. Saute for a minute.
Add water and stir. Close the lid, vent set to 'sealing', and pressure cook for 45 minutes at Bean/Chili or Manual mode. If using unsoaked dry chickpeas, adjust the pressure cook time to 60 minutes. If using canned chickpeas, reduce the cooking time to 5 minutes.
Wait for the pressure to release naturally for 10-15 minutes, followed by manual pressure release. Open the lid after the pin drops.
Using a potato masher or a wooden spoon, mash a few beans. This makes the curry creamy and thick naturally.
Garnish with cilantro and roasted cumin powder. Squeeze a few drops of lemon juice. Serve with Puri, Naan, or Cumin rice!
If you don't have all the spices listed below, you can find ready-made chole masala powder in many stores and substitute about 1-1.5 tbsp of that in this recipe. If it contains salt, add only 1 tbsp.
To make Chana Masala in 30-minutes, use canned chickpeas.
If using canned chickpeas, use 2 cans for this recipe. You may have to reduce the salt considering canned chickpeas are already salted.
For best results, let the pressure release naturally for at least 10 minutes.
To make this curry creamy naturally, use a potato masher and mash a few beans in the pot. As it sits for 5-10 minutes, the curry thickens and becomes creamy.
Squeezing a lime towards the end makes this curry pop and it enhances the taste.
The pressure cooking time has been updated to 45 minutes (from 35) to work consistently across different brands of dried chickpeas.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.