Instant Pot Chana Masala Recipe – Spinach & Coconut Milk Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chana Masala Recipe – Spinach & Coconut Milk Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take all day to make. Well, look no further! This Instant Pot Chana Masala is a game-changer. It’s packed with flavour, wonderfully creamy from the coconut milk, and gets a lovely boost of goodness from the spinach. I first made this when I was craving something hearty and healthy, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just any Chana Masala. It’s quick, thanks to the Instant Pot, and the spinach and coconut milk add a beautiful richness and depth of flavour you won’t find everywhere. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner! It’s a vibrant, flavourful dish that’s sure to impress.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 cup Chickpeas (about 150g – 170g)
• 3 cups Spinach (about 60g)
• 2 Onions
• 3 Tomatoes
• 1 tablespoon Ginger Garlic Paste
• 1 ½ cups Water (360ml)
• ⅓ cup Unsweetened Coconut Milk (80ml)
• 1 ½ tablespoon Oil
• ½ teaspoon Cumin Seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Kashmiri Red Chili powder
• ½ teaspoon Ground Coriander
• 1 ½ teaspoon Garam Masala Powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the curry a gorgeous, vibrant red colour without adding a ton of heat. It’s all about the colour, honestly.
• Garam Masala: This is the heart and soul of Indian cooking. Every blend is a little different, so feel free to use your favourite. It’s usually a mix of warming spices like cinnamon, cardamom, and cloves.
• Amchur Powder (Optional): If you like a little tang, a pinch of amchur (dried mango powder) is fantastic. It’s common in North Indian Chana Masala recipes, and adds a lovely complexity. My grandmother always used to add a tiny bit!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot on to the ‘Sauté’ mode. Add the oil and once it’s hot, toss in the cumin seeds. Let them sizzle for about 30 seconds until they become fragrant – you’ll know it when you smell it!
2. Now, add the chopped onions and ginger-garlic paste. Sauté until the onions turn translucent and softened, usually around 5-7 minutes.
3. Time for the tomatoes! Add them to the pot along with the turmeric powder, garam masala powder, ground coriander, and Kashmiri red chili powder. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften. If it starts to stick, add a splash of water.
4. Add the cooked chickpeas, 1 ½ cups of water, and salt. Give everything a good stir.
5. Seal the Instant Pot lid, making sure the valve is set to sealing. Pressure cook on high for 5 minutes.
6. Once the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully open the lid.
7. Press the ‘Sauté’ mode again. Add the spinach and stir until it wilts, which should only take a minute or two.
8. Finally, pour in the coconut milk and simmer for 2-3 minutes. Give it a final stir and that’s it! Serve hot with rice or your favourite Indian bread.

Expert Tips

• Don’t overcook the chickpeas! They should hold their shape. If you’re using canned chickpeas, they’re already cooked, so you’re just heating them through.
• Adjust the water: If you prefer a thicker curry, use less water. For a thinner curry, add a little more.
• Taste as you go: Seasoning is key! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your coconut milk doesn’t have any sneaky additives.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you like it mild, reduce the Kashmiri red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This Chana Masala is perfect for Navratri or Diwali! It’s a hearty and satisfying dish that’s sure to be a hit with guests. My aunt always makes a huge batch for Diwali.

Serving Suggestions

This Chana Masala is amazing with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Chana Masala freezes beautifully! Store in a freezer-safe container for up to 2 months.

FAQs

What type of chickpeas are best for Chana Masala?

Kabuli chana (white chickpeas) are traditionally used, but you can also use desi chana (brown chickpeas) for a more rustic flavour.

Can I make this Chana Masala without an Instant Pot?

Absolutely! You can make it in a regular pot on the stovetop. Sauté the onions and spices as directed, then add the tomatoes and chickpeas and simmer for about 30-40 minutes, or until the tomatoes are softened and the flavours have melded.

How can I adjust the thickness of the curry?

Add more water for a thinner curry, or simmer for longer (with the lid off) to reduce the sauce and thicken it up.

What is the best way to store leftover Chana Masala?

In an airtight container in the fridge or freezer, as mentioned above!

Can I freeze Chana Masala?

Yes! It freezes really well. Just make sure it’s cooled completely before freezing.