The BEST Instant Pot Chana Masala

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Every bite of this delicious chana masala is a flavorful masterpiece! Dried Chickpeas are soaked and stewed to perfection in a warm tomato puree with rich traditional Indian flavors of ginger, turmeric, and garam masala that are sure to make a lasting impression on your tastebuds.

The thought of making an authentic Indian dish can be intimidating at first, but it shouldn’t be. Once you start looking through the recipe, you will find it’s pretty simple. In fact, most ingredients can be found in your pantry or at the local supermarket.

Chana masala, also known as chole masala, is a savory Indian dish full of fragrant spices. It is believed to have originated in Northern India and has become one of the most popular Indian dishes worldwide. Broken down, “Chana” means chickpeas, and “masala”  refers to the unique blend of spices typically used in Indian cuisine.

As the days grow shorter and the nights become colder, we are always on the lookout for hearty, go-to dinner options that are warm, satisfying, and not too difficult to prepare. One-pot recipes check all those boxes and have quickly become a favorite around this time of year.

What You Need To Make This Chana Masala Recipe

• Dried chickpeas
• Peeled ginger
• Garlic cloves 
• Serrano chiles
• Whole peeled tomatoes 
• Canola oil 
• Paprika 
• Salt
• Ground cumin 
• Ground turmeric 
• Fennel seeds 
• Garam masala
• Small red onion 
• Fresh cilantro

Instructions 

1. Dissolve 1 ½ tablespoons of salt in 2 quarts of cold water in a large container. Add chickpeas and soak at room temperature for at least 8 hours. Drain and rinse well.
2. Process the coarsely chopped onion, cilantro stems, ginger, garlic, and half of the serranos in a food processor until finely chopped, scraping down the sides of the bowl as necessary, for about 20 seconds. Transfer the mixture to a bowl.

Process tomatoes and their juice in the now-empty processor until smooth, about 30 seconds. 

1. Using the sauté function, heat oil in the Instant Pot until it shimmers. Add the onion mixture and cook until softened and lightly browned, 3-5 minutes. Add paprika, cumin, salt, turmeric, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 3 cups of water, chickpeas, and processed tomatoes. 
2. Lock the lid into place and close the pressure-release valve. Select the high-pressure cook function and cook for 20 minutes. Turn off the Instant Pot and quickly release the pressure. Carefully remove the lid, allowing steam to escape away from you. 
3. Stir in the garam masala to the chickpea mixture and continue to cook, using the highest sauté function, until the sauce is thickened, 8 to 12 minutes. Season the chickpea mixture with salt to taste. Transfer to a wide, shallow serving bowl. Sprinkle with finely chopped onion, remaining serranos, and cilantro leaves. Serve.

Storage 

In an airtight container, pressure cooker chana masala can be stored in the refrigerator for 2 or 3 days. If you plan on making a big batch ahead of time, simply store individual airtight containers in the freezer for up to 2 months. When ready to reheat, let it thaw, and then pop it in the microwave for 2 to 3 minutes. However, if you’re like me and don’t have patience for things to thaw, reheat it on the stovetop.

If you appreciate the reliability of America’s Test Kitchen recipes, you’ll love exploring more of their tested-and-true creations on SouthernKissed. Try Corn Pudding for a creamy classic, Buffalo Chicken Dip for an irresistible appetizer, Blueberry Biscuits for a bakery-style breakfast, or Chocolate Mayonnaise Cake for a rich, old-fashioned dessert. For hearty dinners, don’t miss Baked Spaghetti and Meatballs, Taco Salad Bowl, and Chicken Noodle Casserole – all kitchen-tested and family-approved.

Lynda – Southern Kissed

Chana Masala

5 from 3 votes

This vegetarian dish is made with chickpeas or garbanzo beans, tomatoes, onions, garlic, ginger, cumin, and garam masala. It's vegetarian and vegan-friendly, making it a great meatless dinner option that packs in antioxidants

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Brining 8 hours hrs 35 minutes mins

Total Time 9 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 343

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1 ½ tablespoons salt for brining
• 8 ounces dried chickpeas picked over and rinsed
• 1 small red onion three-quarters chopped coarse, one-quarter chopped fine
• 10 sprigs fresh cilantro stems and leaves separated, stems cut into 1-inch lengths
• 1 ½ inch ginger peeled and chopped coarse
• 2 cloves garlic chopped coarse
• 2 serrano chiles stemmed, halved, seeded, and sliced thin crosswise, divided
• 14.5 ounce whole peeled tomatoes
• 3 tablespoons canola oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon table salt
• ½ teaspoon ground turmeric
• ½ teaspoon fennel seeds
• 1 ½ teaspoons garam masala

Equipment

• Pressure cooker

Method

 

1. Dissolve 1 ½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours. Drain and rinse well.
2. Process coarsely chopped onion, cilantro stems, ginger, garlic, and half of serranos in food processor, until finely chopped, scraping down sides of bowl as necessary, about 20 seconds; transfer to bowl. Process tomatoes and their juice in now-empty processor until smooth, about 30 seconds.
3. Using highest saute function, heat oil in Instant Pot until shimmering. Add onion mixture and cook until softened and lightly browned, 3 to 5 minutes. Add paprika, cumin, salt, turmeric, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in 3 cups water, chickpeas, and processed tomatoes.
4. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
5. Stir garam masala into chickpea mixture and continue to cook, using highest saute function, until sauce is thickened, 8 to 12 minutes. Season chickpea mixture with salt to taste. Transfer to wide, shallow serving bowl. Sprinkle with finely chopped onion, remaining serranos, and cilantro leaves. Serve.

Nutrition

Serving: 1Calories: 343kcalCarbohydrates: 43gProtein: 13gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 3364mgPotassium: 816mgFiber: 12gSugar: 10gVitamin A: 815IUVitamin C: 17mgCalcium: 116mgIron: 5mg

Video

Notes

Recipe reprinted with permission from America’s Test Kitchen Healthy & Delicious Instant Pot: Inspired Meals With a World of Flavor, copyright 2021.

 

If you haven’t preplanned your meals for the week and need to speed up the soaking process of the dried chickpeas, simply add chickpeas to a saucepan, cover them with an inch of cold water, and bring to a boil for a minute. Remove the chickpeas from the heat and let sit covered for 1 hour. Drain and follow the rest of the recipe.

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Tips

If you haven’t preplanned your meals for the week and need to speed up the soaking process of the dried chickpeas, add chickpeas to a saucepan, cover them with an inch of cold water, and bring to a boil for a minute. Remove the chickpeas from the heat and let them sit, covered, for 1 hour. Drain and follow the rest of the recipe.

FAQs

This Instant Pot Chana Masala is the perfect comfort food on busy days. It’s a mouthwatering dinner staple that friends and family will ask for time and time again.

America’s Test Kitchen Healthy & Delicious Instant Pot Cookbook

With the Instant Pot, you can cook healthy food like never before. The automation and versatility of this appliance make it an excellent choice for those who want to eat well but may not have enough time in their busy weekdays or holiday seasons–or both!

America’s Test Kitchen has developed hundreds of nutritious Instant Pot recipes, carefully adjusting details for each model. The key lies in using the right portions and employing a few basic strategies that you can use for many more healthy meals going forward!–and keeping them as flavorful!

Healthy & Delicious Instant Pot is a cookbook that will have your taste buds asking for more! America’s Test Kitchen’s most comprehensive collection of healthy and delicious meals, made with the latest in kitchen appliances, features 75 internationally inspired dishes. From Javaher Polo to Shrimp Jambalaya or even Ginger Ramen noodles – there is something here sure to please everyone at any time of day (or night).

Final Bite

Have you tried this Instant Pot Chana Masala yet—or added your own twist to the spices? Share your favorite way to serve it in the comments, and pass this recipe along to friends who love globally inspired, foolproof meals.