Published:
Oct 15th 2022
by 
Nutritionally reviewed by 
Last updated: Aug 18th 2025
Experience the comforting warmth and rich flavors of Instant Pot Chana Masala, a delightful Indian dish featuring hearty chickpeas and aromatic spices. This quick cooking method allows you to enjoy a meal that tastes like it has been simmering for hours, making it perfect for weeknight dinners or special occasions. Serve it alongside saffron rice for a truly satisfying and flavorful experience.
This recipe offers a wonderful combination of rich flavors and comforting warmth, making it ideal for any meal. The Instant Pot allows for quick preparation, so you can enjoy a homemade dish in no time. Its versatility means it pairs well with various sides, ensuring a satisfying experience every time.
Key nutrients
- Plant Protein: from chickpeas — supports muscle maintenance and helps keep you full.
- Fiber: from chickpeas and tomatoes — aids digestion and promotes steady energy.
- Iron: from chickpeas — helps carry oxygen in the blood.
- Antioxidants: from tomatoes, turmeric, and spices — may help protect cells from damage.
- Healthy Fats: from olive oil — supports heart health and absorption of fat-soluble nutrients.
Why it matters
- Fiber and protein can help with satiety and digestive health.
- Spices like turmeric and ginger add flavor and beneficial plant compounds.
- Plant-based meals support a varied, nutrient-rich diet.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — salt and canned ingredients can add up; adjust to taste if limiting sodium.
- Spice level — cayenne and paprika may be too hot for some; use less if sensitive to heat.
Make it even better
- Add spinach or other greens for extra vitamins and minerals.
- Serve with brown rice or quinoa for more fiber and lasting energy.
- Use less oil or swap for avocado oil if preferred.
- Add lemon juice or fresh herbs for extra flavor without added salt.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- HealthLine.com — Chickpeas - For general nutrition facts about chickpeas.
Best fit
- Vegan: Contains only plant-based ingredients, no animal products.
- Gluten Free: Made without wheat or gluten-containing ingredients.
- Lacto Vegetarian: Includes no meat, fish, or eggs; dairy can be added as a side if desired.
- Low Cholesterol: Naturally cholesterol-free as it uses plant ingredients only.
Use with caution / avoid
- High Fiber: Contains chickpeas, which are high in fiber; limit if on a low residue diet.
- Sodium: Recipe includes added salt; reduce or omit salt for lower sodium needs.
- Spicy Ingredients: Contains cayenne and paprika; may need adjustment for sensitive stomachs.
Helpful modifications
- Reduce salt or use a salt substitute to lower sodium content.
- Swap olive oil for a spray or less oil to decrease fat if desired.
- Omit cayenne for a milder, less spicy version suitable for sensitive diets.
- Add spinach or other greens for extra vitamins and minerals.
Pair with: Steamed brown rice or cauliflower rice and a cucumber salad for added fiber and freshness.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight — Vegetarian and Special Diets - For guidance on vegetarian and vegan diets.
- CDC — Salt - For tips on reducing sodium intake in recipes.
No major allergens detected based on the listed ingredients. Always check labels for hidden allergens in sauces or blends.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - Used for defining the U.S. major food allergens.
Clean
- Wash hands with soap and water before and after handling ingredients.
- Rinse dried chickpeas thoroughly after soaking to remove debris.
- Clean all utensils, cutting boards, and the Instant Pot before use.
Separate
- Keep raw produce away from ready-to-eat foods to avoid cross-contamination.
- Use separate cutting boards for vegetables and other ingredients if possible.
Cook
- Ensure chickpeas are fully cooked and tender before serving.
- Follow Instant Pot instructions for safe pressure cooking.
Chill
- Refrigerate leftovers within 2 hours of cooking to prevent spoilage.
- Store cooled chana masala in airtight containers in the fridge for up to 4 days.
References
- CDC — Food Safety - General food safety guidelines referenced for cleaning, separating, cooking, and chilling.
- USDA — Food Safety Basics - Used for safe storage and handling recommendations.
- Chana masala is a staple North Indian dish featuring chickpeas simmered in a fragrant tomato-onion gravy.
- Chickpeas hold their shape well after pressure cooking, making them ideal for hearty curries like this one.
- Garam masala, added at the end, boosts aroma and brings depth to the finished dish.
- This recipe’s combination of spices creates a balanced blend of heat, earthiness, and tang.
Name & origins
"Chana" means chickpea in Hindi; chana masala is popular across North India and often enjoyed with rice or flatbread.
Ingredient spotlight
- Chickpeas: Provide a nutty flavor and creamy texture, forming the protein-rich base of the dish.
- Garam Masala: A finishing spice blend that infuses warmth and complexity to the curry.
- Plum Tomatoes: Add tanginess and help create a rich, saucy consistency.
Technique tidbit
Pressure-cooking softens chickpeas quickly while allowing spices to deeply infuse the dish for authentic flavor in less time.
Before you start
- Gather all ingredients and tools for a smooth cooking experience.
- Ensure your Instant Pot is clean and functioning properly.
- Soak chickpeas overnight and drain before use.
During cooking
- Sauté onions until golden brown for enhanced flavor.
- Add spices when the oil shimmers for optimal aroma.
- Avoid overcooking chickpeas to maintain their texture.
- Cook in batches if necessary to prevent overcrowding.
Make-ahead & storage
- Prepare chickpeas and spice mix a day in advance; store in airtight containers.
- Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes
- Skip soaking → leads to longer cooking time and uneven texture.
- Neglecting spices → results in bland flavor; always measure accurately.
Serve with
- Saffron rice to soak up the rich sauce and enhance the flavors.
- A fresh cucumber salad for a refreshing crunch and contrast.
- Mint yogurt sauce to add creaminess and a cooling effect.
Toppings & textures
- Chopped cilantro for a burst of freshness and color.
- A squeeze of lemon juice to brighten the flavors.
Occasions
- Perfect for weeknight dinners or potlucks with friends and family.
Substitutions
- If you lack dried chickpeas, use 2 cans of drained chickpeas for similar texture and quicker prep.
- For a gluten-free version, ensure all spices are certified gluten-free; this recipe is naturally gluten-free.
Variations
- Add spinach for a nutrient boost and vibrant color contrast in this recipe.
- Incorporate coconut milk for a creamier, slightly sweet twist on traditional chana masala.
Refrigerate
- Allow to cool completely before placing in an airtight container.
- Best enjoyed within 3–4 days for optimal flavor and quality.
Freeze
- Freezing not recommended; texture may change upon thawing.
Reheat
- Reheat on the stovetop over medium heat until steaming hot throughout.
- Add a splash of water if it thickens during reheating.
Repurpose ideas
- Use as a filling for wraps or pita bread for a delicious lunch.
- Add to grain bowls with quinoa or rice for a hearty meal.
- Dried Chickpeas: The main ingredient, providing protein and a hearty texture in this recipe.
- Olive Oil: A light oil that adds flavor while keeping the dish healthy.
- Onion: Essential for building the base flavor, caramelizing beautifully when sautéed.
- Garlic and Ginger: Aromatic ingredients that enhance the overall flavor profile of this recipe.
- Herbs and Spices: A blend that adds depth and complexity, crucial for the authentic taste of chana masala.
- Water: Necessary for hydration, ensuring a uniform consistency throughout the dish.
- Plum Tomatoes: Contributes tanginess and moisture, enriching the overall tomato flavor of this recipe.
- Garam Masala: The key spice blend that infuses vibrant flavor into the chana masala, making it truly special.
What is the difference between chana masala and chole?
The difference between chana masala and chole is that chana masala is an onion-tomato-based curry. In contrast, chole is made without onions and tomatoes, making chole drier and less saucy.
How long does it take to pressure cook Chana?
It takes 35 minutes to pressure-cook Chana.
Is garam masala and chana masala the same?
No. Garam masala is a blend of ground spices such as cinnamon, mace, peppercorns, cumin, coriander, and cardamom. Meanwhile, chana masala is a dish made with onions, chickpeas, tomatoes, herbs, and spices. Therefore, garam masala is one of the spices typically used in chana masala.
Time & Serves
Ingredients
1 cup Dried Chickpeas, soaked overnight
2 tablespoons Olive Oil
1 teaspoon Cumin Seeds
1 medium Onion, small dice
1 Bay Leaf
2 teaspoons Ginger, grated
2 cloves Garlic, minced
1 tablespoon Ground Coriander
2 teaspoons Salt
1 teaspoon Smoked Paprika
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Ground Turmeric
1 1/2 cups Water
2 Plum Tomatoes, small dice
1/4 teaspoon Garam Masala
Instructions
Once chickpeas are done soaking, drain and rinse. Set aside.
Press the sauté button on the Instant Pot, and add the olive oil. Let heat for one minute.
Add the cumin seeds and cook for about 1 minute.
Add the onion and bay leaf, and cook for about 6 to 7 minutes, occasionally stirring, until the onion starts to brown.
Add ginger and garlic and sauté for about 1 minute.
Add the coriander, salt, smoked paprika, cayenne pepper, turmeric, chickpeas, and water, stirring well.
Secure the lid, close the pressure valve, and pressure-cook on high for 35 minutes. Once done, select the natural pressure release.
Open the lid and add tomatoes and garam masala, stirring well. Sauté on high for about 5 minutes.
Ladle into bowls. Serve alongside steamed rice or cauliflower rice.
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