Instant Pot Chana Masala & Rice Recipe – Spinach, Tomato, Garam Masala

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chana Masala & Rice Recipe – Spinach, Tomato, Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take all day to make. This Instant Pot Chana Masala & Rice is exactly that – a flavorful, hearty dish that comes together surprisingly quickly. I first made this when I was craving something warm and spicy on a chilly evening, and it’s been a family favorite ever since. It’s perfect for a weeknight dinner, and honestly, it’s just as good reheated the next day!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavor thanks to the aromatic spices, and the spinach adds a lovely freshness. Plus, cooking everything in the Instant Pot means minimal cleanup – a huge win in my book! It’s a complete meal in one pot (or two, if you prefer separate rice!), and it’s easily adaptable to your taste.

Ingredients

Here’s what you’ll need to make this delicious Chana Masala & Rice:

• 1 (15 oz) can canned chickpeas
• 1 tablespoon ghee or oil
• 1 small yellow onion
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt (plus more to taste)
• 1 medium tomato, diced
• 0.33 cup water
• 0.5 teaspoon garam masala
• 0.5 teaspoon aamchoor powder
• 4-6 cups fresh baby spinach
• 1 cup Basmati rice
• 1.5 cups water (for rice)
• 1 teaspoon cumin seeds (for rice)
• 1 bay leaf (for rice)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: This isn’t just about heat! It adds a beautiful vibrant red color and a mild, fruity flavor. If you can’t find it, you can substitute with regular chili powder, but the color won’t be quite as striking.
• Aamchoor Powder: Also known as dry mango powder, aamchoor adds a lovely tangy flavor that balances the richness of the dish. It’s a staple in North Indian cooking!
• Ghee: Ghee (clarified butter) adds a wonderful nutty flavor. You can substitute with oil if you prefer, but ghee really takes it to the next level.
• Basmati Rice: I love using Basmati rice for its fluffy texture and delicate aroma. It pairs perfectly with the Chana Masala.
• Regional Chickpea Variations: In some parts of India, people like to add a squeeze of lemon juice at the end for extra brightness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté mode. Add the ghee (or oil) and once melted, add the chopped onion. Cook for about 2 minutes, until it becomes translucent.
2. Stir in the grated ginger and minced garlic. Sauté for another minute until fragrant.
3. Now, add the ground cumin, turmeric, Kashmiri red chili powder, and salt. Sauté for just one minute more – you want to bloom the spices to release their flavors.
4. Add the diced tomato and canned chickpeas (drained and rinsed). Pour in the water and give everything a good mix.
5. (Optional) If you’re cooking rice in the Instant Pot alongside the Chana Masala, place the trivet inside. In a separate pot, combine the Basmati rice, 1.5 cups of water, salt, cumin seeds, and bay leaf. Place the pot on the trivet.
6. Secure the Instant Pot lid, making sure the valve is set to sealing. Set the pot to High Pressure for 5 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully quick release any remaining pressure.
8. If you cooked the rice in the Instant Pot, carefully remove the rice pot and trivet. Stir the amchoor powder and garam masala into the chickpea mixture.
9. Add the fresh baby spinach to the chickpea mixture. Set the Instant Pot back to Sauté mode and cook for 2 minutes, until the spinach wilts. Turn off the Instant Pot.

And that’s it! Your delicious Instant Pot Chana Masala & Rice is ready to enjoy.

Expert Tips

• Don’t skip blooming the spices! This step is crucial for developing the full flavor of the dish.
• If you find the Chana Masala too thick, add a splash of water to reach your desired consistency.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut or vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the red chili powder. My friend, Priya, always adds a little extra heat!
• One-Pot vs. Separate Rice Cooking: I love the convenience of cooking the rice separately, but you can definitely cook it directly in the Instant Pot with the Chana Masala if you prefer. Just adjust the cooking time and water accordingly.

Serving Suggestions

This Chana Masala & Rice is fantastic on its own, but it’s even better with a side of raita (yogurt dip) and a sprinkle of fresh cilantro. A side of warm naan bread is also a must for soaking up all that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• Can I use dried chickpeas instead of canned? Yes, you can! You’ll need to soak them overnight and then cook them until tender before adding them to the Instant Pot.
• What is Kashmiri Red Chili Powder and can I substitute it? I talked about this earlier, but it’s a special chili powder known for its color and mild flavor. Regular chili powder works in a pinch, but the color won’t be the same.
• How can I adjust the spice level of this Chana Masala? Add more or less Kashmiri red chili powder, or a pinch of cayenne pepper for extra heat.
• Can I make this recipe without an Instant Pot? Absolutely! You can make this on the stovetop, but it will take longer. Sauté the ingredients in a pot, then simmer with the chickpeas and tomatoes until the sauce thickens.
• What is the best way to serve this Chana Masala and Rice? With a dollop of raita, a sprinkle of cilantro, and some warm naan bread!