Authentic Chana Masala Recipe – Instant Pot Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Instant Pot Chickpea Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just a recipe; it’s a hug in a bowl, packed with flavour and warmth. I remember the first time I tried to make this – it took a few attempts to get it just right, but now it’s a family favourite. And honestly, the Instant Pot makes it so much easier! Let’s dive in and make some seriously delicious Chana Masala.

Why You’ll Love This Recipe

This Instant Pot Chana Masala is a game-changer. It’s quicker than traditional methods, incredibly flavourful, and surprisingly easy to make. The Instant Pot locks in all those wonderful spices and creates a beautifully tender curry. Plus, who doesn’t love a one-pot meal? It’s perfect for a weeknight dinner or a weekend gathering.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup dried chickpeas
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon mustard seeds
• 2 dried red chilies
• 1 onion (diced)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon MDH Chana Masala spice blend
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 2 tablespoons tomato paste
• 3 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Dried Chickpeas: Soaking & Quality
Soaking the chickpeas is key! It reduces cooking time and makes them easier to digest. I usually soak mine for 4-6 hours, or even overnight. Make sure to rinse them really well before cooking. Look for chickpeas that are plump and evenly coloured – that’s a good sign of quality.

MDH Chana Masala: The Secret to Authentic Flavor
Okay, this is important. MDH Chana Masala is the secret ingredient. It’s a special spice blend that gives this curry its authentic flavour. Trust me on this one! You can find it at most Indian grocery stores, or online.

Regional Spice Variations
Every family has their own little twist! Some people add a pinch of amchur (dried mango powder) for tanginess, or a dash of kasuri methi (dried fenugreek leaves) for extra aroma. Feel free to experiment!

Oil Choice: Traditional vs. Modern
Traditionally, mustard oil is used for a really authentic flavour. However, it has a strong taste that not everyone loves. Vegetable oil or canola oil work perfectly well too – it’s really up to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your dried chickpeas in water for 4-6 hours, or overnight. Once they’re nice and plump, drain and rinse them thoroughly.
2. Now, set your Instant Pot to sauté mode. Add the oil and heat it up. Once hot, add the cumin seeds, fenugreek seeds, and mustard seeds. Let them crackle – that’s when you know they’re ready!
3. Toss in the dried red chilies, diced onion, and ginger-garlic paste. Sauté until the onions turn a beautiful golden brown. This is where the flavour starts to build, so don’t rush it.
4. Time for the spices! Add the turmeric, coriander powder, garam masala, chili powder, and, of course, the MDH Chana Masala. Cook for about a minute, stirring constantly, to bloom the spices.
5. Mix the tomato paste with 2 tablespoons of water and add it to the pot. Cook until the oil starts to separate from the gravy – this means the tomatoes are cooked through.
6. Add the soaked chickpeas and 3 cups of water. Give everything a good stir.
7. Seal the Instant Pot and cook on the Bean/Chili mode for 45 minutes.
8. Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
9. Now, for a little trick to thicken the curry: mash a few chickpeas with a potato masher. This adds a lovely creamy texture. Let it rest for another 10 minutes.
10. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the sautéing step! It’s crucial for developing the flavour base.
• If you want a smoother gravy, you can blend a cup of the cooked chana masala before mashing the chickpeas.
• Taste and adjust the salt and spices as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

Vegan Chana Masala
This recipe is already naturally vegan! Just double-check your spice blend doesn’t contain any hidden animal products.

Gluten-Free Chana Masala
This recipe is also gluten-free! Perfect for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)
Adjust the amount of chili powder and dried red chilies to control the spice level. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Navratri, Diwali)
During Navratri, some people avoid onions and garlic. You can easily make this recipe without them – just increase the amount of ginger-garlic paste slightly.

Serving Suggestions

Chana Masala is incredibly versatile. It’s amazing with:

• Bhatura (fluffy fried bread)
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store Chana Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What is the best way to soak dried chickpeas?
Soak them in plenty of water for at least 4-6 hours, or overnight. A pinch of baking soda can help soften them even more.

Can I use canned chickpeas instead of dried?
Yes, you can! Reduce the cooking time to about 15-20 minutes on the Bean/Chili mode.

What does MDH Chana Masala add to the flavor?
It’s a unique blend of spices that gives this curry its authentic, complex flavour. It’s worth seeking out!

How can I adjust the spice level of this chana masala?
Reduce or increase the amount of chili powder and dried red chilies.

Can I make this chana masala ahead of time?
Absolutely! It actually tastes better after a day or two.

What is the best accompaniment to Chana Masala?
Bhatura is a classic pairing, but rice and naan are also delicious.

How do I prevent the chana masala from being too watery?
Mashing some of the chickpeas helps thicken the gravy. You can also cook it uncovered for a few minutes at the end to reduce the liquid.

Enjoy your homemade Chana Masala! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!