Instant Pot Chana Masala Recipe – Authentic Indian Chickpea Curry

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chana Masala Recipe – Authentic Indian Chickpea Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is the ultimate soul food. I remember the first time I tried to make it – it felt a little daunting, but the incredible flavors were so worth it. Now, with the help of my trusty Instant Pot, it’s become a weeknight staple. This recipe is all about capturing that authentic Indian flavor, but making it quick and easy for all of us. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Chana Masala is a game-changer. It’s packed with flavor, incredibly satisfying, and comes together in under 30 minutes! Seriously, under 30. The Instant Pot does all the heavy lifting, creating tender chickpeas in a rich, aromatic gravy. Plus, it’s a fantastic way to enjoy a healthy and delicious vegetarian meal. You’ll love how easy it is to recreate your favorite restaurant-style Chana Masala right in your own kitchen.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 black cardamom pods
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• ½ tsp amchoor powder (trust me on this one!)
• 2 tbsp tomato paste
• 2 medium tomatoes, finely chopped
• 1 large can (approx. 400g) chickpeas, drained and rinsed thoroughly
• Water, as needed
• Salt, to taste
• A handful of fresh cilantro, finely chopped for garnish
• 2 tbsp finely chopped onion for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this Chana Masala extra special.

• Black Cardamom: Don’t skip the black cardamom pods! They add a smoky depth that you just won’t get otherwise. If you can’t find them, you can omit, but it won’t be quite the same.
• Amchoor Powder: This dried mango powder is the secret to that lovely tanginess. It really brightens up the whole dish. You can find it at most Indian grocery stores.
• Chickpeas: Rinsing the chickpeas really well is important. It gets rid of that canned flavor and helps the masala cling to them better. I always give them a good rinse under cold water for a couple of minutes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ mode. Heat the oil, then add the cumin seeds, cinnamon stick, and black cardamom pods. Sauté until the cumin seeds start to sizzle – this releases all their lovely flavor.
2. Build the Base: Add the chopped onion and cook until it turns golden brown. This takes a little patience, but it’s worth it for that sweet, caramelized flavor. Stir in the ginger-garlic paste and cook for another minute until fragrant.
3. Spice it Up: Now, add the chilli powder, coriander powder, garam masala powder, and amchoor powder. Cook for just one minute, stirring constantly to prevent burning. This blooms the spices and really wakes up the flavors.
4. Tomato Time: Stir in the tomato paste and cook for another minute. Then, add the chopped tomatoes and cook until they become pulpy, stirring to prevent sticking.
5. Pressure Cook: Add the drained and rinsed chickpeas, salt, and enough water to cover the chickpeas (about 1-1.5 cups). Seal the Instant Pot lid and set it to ‘Pressure Cook’ for just 3 minutes.
6. Natural Pressure Release: Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. Garnish & Serve: Once the pressure has released, open the lid carefully. Give it a good stir, and garnish generously with fresh cilantro and finely chopped onion. Serve warm!

Expert Tips

• Don’t Overcook: 3 minutes is usually perfect for canned chickpeas. Overcooking them will make them mushy.
• Adjust the Water: The amount of water needed can vary. Start with 1 cup and add more if the gravy seems too thick.
• Taste and Adjust: Don’t be afraid to taste and adjust the seasoning! Add more salt, chilli powder, or amchoor powder to your liking.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. Reduce the chilli powder for a milder flavor, or add a pinch of cayenne pepper for extra kick.
• Regional Variations: My friend’s mom makes a fantastic Delhi-style Chana Masala with a touch of dried pomegranate seeds (anardana). A Punjabi version often includes a little more ginger and a touch of kasuri methi (dried fenugreek leaves).
• Festival Adaptations: During Navratri or Diwali, I sometimes add a little bit of grated ginger and a pinch of asafoetida (hing) for a more festive flavor.

Serving Suggestions

Chana Masala is incredibly versatile!

• With Bhatura: The classic pairing! Fluffy, fried bhatura is the perfect accompaniment to soak up all that delicious gravy.
• With Rice: Steaming hot basmati rice is another fantastic option.
• With Naan: Warm, soft naan bread is always a winner.
• As a Side Dish: It also makes a great side dish with other Indian meals.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover Chana Masala in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

1. What type of chickpeas are best for Chana Masala?

Canned chickpeas are super convenient and work great! If you prefer to use dried chickpeas, soak them overnight and then pressure cook them separately until tender before adding them to the masala.

2. Can I make this Chana Masala without an Instant Pot?

Absolutely! You can make it in a regular pot on the stovetop. Sauté the ingredients as directed, then simmer for about 30-40 minutes, or until the chickpeas are tender.

3. How can I adjust the tanginess of the Chana Masala?

Add more or less amchoor powder to control the tanginess. A squeeze of lemon juice at the end also works well!

4. What is black cardamom and can I substitute it?

Black cardamom has a smoky, almost camphor-like flavor. If you can’t find it, you can omit it, or try using a pinch of smoked paprika for a similar effect.

5. How do I prevent the Chana Masala from sticking to the bottom of the Instant Pot?

Make sure to sauté the onions well and stir frequently, especially when adding the spices. Adding a splash of water if things start to stick can also help.

6. Can I use dried chickpeas instead of canned?

Yes, you can! Soak 1 cup of dried chickpeas overnight, then pressure cook them with 3 cups of water for about 20-25 minutes until tender. Drain and rinse before adding them to the masala.

Enjoy! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!