Instant Pot Chana Masala (Punjabi Chole)
This Instant Pot Chana Masala (also called Punjabi Chole Masala or Chickpea Curry) is a spicy, flavor packed dish of chickpeas, tomatoes and spices.
Servings: 6 servings
Calories: 46kcal
Ingredients
- 2 cans chickpeas rinsed and drained
- 1 tablespoon ghee
- 1 onion diced
- 1 inch fresh ginger peeled and minced
- 4 garlic cloves minced
- 1 teaspoon cumin seeds toasted
- 1 teaspoon ground coriander toasted and ground
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon garam masala
- 2 teaspoons salt
- 1 teaspoon coconut sugar
- 1-15 ounce can diced tomatoes
- 1 cup chicken broth
- 1 teaspoon amchur powder (substitute 1 tablespoon lemon juice)
- Cilantro for garnish
Instructions
- Toast the cumin seeds in a skillet over medium heat until they become fragrant. Remove and set aside.
- Heat the ghee in the Instant Pot on the saute setting and add the onions.
- Cook them for about 7 minutes, until the edges are browned. Add the garlic and ginger and cook another 1-2 minutes, until everything is lightly browned.
- Add the turmeric, toasted cumin seeds, coriander, chili powder and garam masala and cook for 20 seconds.
- Add the can of tomatoes, chicken broth, coconut sugar, salt and chickpeas and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, the use the quick release to release any remaining pressure.
- Stir in the amchur powder OR lemon juice. Add additional salt to taste if desired.
- Garnish with cilantro and serve with basmati rice and/or naan bread.
Notes
- 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!
Nutrition
Serving: 1cup | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 931mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg