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 dried chickpeas or garbanzo beans in about 4 cups of water, overnight, or at least 8-10 hours.
Strain and rinse them once again before cooking. Alternatively, use canned chickpeas/garbanzo beans. Rinse well and strain them.
Heat oil (or ghee) on SAUTE (high) in the instant pot, about 30 seconds, add cumin seeds.
When cumin begins to splutter, add onions, ginger, garlic, green chillies, tomato and saute for a minute.
Add spices, chickpeas and water. Close the lid, vent set to 'sealing', and pressure cook for 45 minutes at Bean/Chili or Manual mode. The time variation depends on how soft you like your chickpeas to be. If you're using canned chickpeas, reduce the cooking time to 5 minutes.
Wait for the pressure to release naturally for 10 minutes. Carefully release the remaining pressure after that. You can do that by rotating the pressure valve to 'venting' position in DUO models, or by pushing down the pressure valve in ULTRA models. 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 in some fresh lemon juice. Serve with Puri, Naan, or Cumin Basmati rice!
If you don't have all the spices listed below, you can find ready-made chana 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.
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.