Easy Instant Pot Chana Masala Curry

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This Instant Pot chana masala recipe (also called Punjabi Chole Masala or Chickpea Curry) is a spicy, flavor packed dish of chickpeas, tomatoes and spices that takes less than 30 minutes to make in the Instant Pot!

bowls of chana masala garnished with cilantro and naan on the side.

You will love the buttery, spicy, umami flavor of the chickpeas and gravy, along with the nutty basmati rice and perfectly cooked naan.

And the fact that you can make this Instant Pot curry at home in less than 30 minutes (like this instant pot chicken curry) is just an added bonus. So don't get scared of the long list of ingredients - it's actually a really easy recipe to make!

Typically made with onions sauteed in ghee, tomatoes, coriander, cumin, garlic, ginger, garam masala and amchur powder (among other spices), this Instant Pot recipe is spicy and savory, with just a hint of sweet and sour.

Jump to:

Why this instant pot chana masala recipe works
Ingredients
Step by step instructions to make chana masala
Expert tips for punjabi chole
Frequently asked questions
More vegetarian curry recipes
Recipe
💬 Comments

Why this instant pot chana masala recipe works

The pressure cooker makes it easy to use either canned or dried chickpeas. When using dried, you need to soak the chickpeas for the best result.
Using the Instant Pot, this Indian food recipe can be ready in under 30 minutes if using canned chickpeas - ultra convenient for easy weeknight meals. It's an easy way to cook chickpeas (they're great in this eggplant curry also)!
This favorite Indian dish can easily be made a vegan and gluten free Instant Pot recipe by using coconut oil in place of the ghee, and vegetable broth in place of chicken broth.

For more favorite Instant Pot recipes from around the world, check out my FREE Instant Pot cookbook.

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Canned chickpeas work well in this recipe and are used for convenience for this easy chana masala. We also use canned tomatoes, onion, fresh garlic and ginger, chopped cilantro (for garnish) and chicken broth. You can substitute vegetable broth or add water to the pot to make this vegan.

Amchur powder is a powder made from dried unripe green mangoes, adding that touch of sourness. I was able to find it at my local grocery store, but if you are unable to find it, you can also substitute a tablespoon of lemon juice.

Garam masala is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg. (use homemade garam masala). It is commonly used in Indian cooking and has quickly become one of my favorite spices to cook with.

Kashmiri red chili powder is a chili powder used in Indian cooking as both a flavor enhancer (similar to chili powder or paprika is used) and a color additive due to it's bright red color. You can substitute cayenne pepper, chili powder or paprika for it.

Ghee is basically a type of clarified butter that originated in India. It has a slightly sweet and nutty flavor, as well as a high smoke point making it perfect for high heat cooking. Learn how to make your own ghee. Substitute coconut oil to make this vegan.

2 bowls of chana masala with rice and cilantro.

Step by step instructions to make chana masala

I use a 6 quart Instant Pot to prepare this North Indian recipe. Be sure to drain the chickpeas and then rinse the chickpeas thoroughly before using.

cumin seeds in a skillet. — **Step 1**: Toast the cumin seeds in a skillet over medium heat **until they become fragrant**. Remove and set aside.

onions cooking in a pot. — **Step 2**: Heat the ghee in the Instant Pot on the sauté setting and add the onions. Cook them for about **7 minutes, until the edges are browned**.

onions and garlic cooking in a pot. — **Step 3**: Add the garlic and ginger and cook another 1-2 minutes, until everything is lightly browned.

onions garlic and spices cooking in a pot. — **Step 4**: Add the turmeric, toasted cumin seeds, coriander, chili powder and garam masala and **cook for 20 seconds**.

chickpeas and tomatoes in broth in a pot.

Step 5: Open the Instant Pot lid and add the chickpeas, can of tomatoes, chicken broth, coconut sugar, and salt.

Step 6: Close the lid, seal it and cook on high pressure setting on the Instant Pot for 10 minutes. It will take several minutes to allow the Instant Pot to come to pressure.

Step 7: Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Step 8: Add the amchur powder OR lemon juice to the instant pot and stir. Add additional salt to taste if desired.

Garnish with cilantro and serve this homemade chana masala with instant pot basmati rice and/or naan bread.

bowl of chickpeas in orange sauce with rice and a lemon.

Expert tips for punjabi chole

If using dried chickpeas, soak chickpeas overnight (1 cup). Increase the chicken broth to 2 cups and the cook time to 40 minutes. If the chickpeas are not cooked through after 40 minutes, pressure cook and additional 10 minutes. If you forget to soak them, just add 5 minutes to the cook time.
To give it a slighter thicker consistency, use a potato mashed to slightly mash some of the beans before stirring and serving.
Add additional kashmiri chili powder for more spice, or omit the chili powder for less spice.
Substitute 1 tablespoon of lemon juice for the amchur powder if needed.
Substitute any chili powder or Paprika for the Kashmiri red chili powder.
Add additional garam masala or curry powder for an even deeper flavor.
Using fresh spices will result in the best flavor. Older spices can result in a blander tasting curry.
To make vegan instant pot chana masala, substitute coconut oil for the ghee, and vegetable broth for the chicken broth.
You can easily double the recipe or even triple it!

chickpea curry in a bowl with rice and cilantro.

Frequently asked questions

What is the difference between chole masala and chana masala?

While chole and chana both technically mean chickpea, authentic Indian chole masala is typically made with teabags and coked down tomatoes for a darker curry, while authentic chana masala is made with fresh tomatoes and tends to be brighter and fresher tasting.

Is garam masala the same as chana masala?

Chana masala spice tends to be spicier and tangier than garam masala due to the addition of chili powder and amchur powder (dried mango powder). Garam masala powder has more of a sweet flavor than chana masala spice.

How to store and reheat leftover chana masala?

Leftover pressure cooker chana masala can be stored in an airtight container for up to 3 days and reheated in a saucepan over medium heat or in the microwave.

Leftovers can also be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or in a saucepan over medium heat. You can also reheat it straight from frozen in the microwave.

More vegetarian curry recipes

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