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Instant Pot Chana Masala

Instant Pot Chole Masala/Chana Masala

Swati
You favourite Indian Chickpea Curry /Chana Masala made in Instant Pot/Electric Pressure Cooker.
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Prep Time 10 minutes
Cook Time 45 minutes
Chickpeas Soaking time 5 hours
Course Instant Pot Chana Masala
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Instant Pot or any other Electric Pressure Cooker/
  • Measuring Cups and Spoons
  • Chopping Board
  • Grinder for pureeing tomatoes
  • Knife

Ingredients
  

  • 1 Cup Dried Chickpeas/Garbanzo Beans Kabuli Chana
  • 2 Onion medium sized
  • 4 Tomatoes
  • 4-5 Garlic Cloves
  • Ginger Piece(small)
  • 1-2 Green Chillies optional, use as required

Powdered Spices

  • ½ tsp Red Chilli Powder
  • 1-2 tsp Coriander Powder
  • 1 tbsp Chole Masala
  • 1/2 tsp Roasted Cumin Powder
  • Salt to taste
  • 2 tbsp Oil

Whole Spices

  • 1 tsp Cumin seeds
  • 1 Bay Leaf
  • 1 Cinnamon Stick small
  • 4-5 Black Peppercorns
  • 4-5 Cloves
  • 1 Black Cardamom
  • 1 Green Cardamom

Instructions
 

Soaking Chickpeas

  • Wash chickpeas 2-3 times nicely in water
  • Soak in enough water for about 4-5 hrs or overnight.
  • When ready to make, drain water, rinse 1 time in fresh water and add to masala.

Cooking Chole Masala in Instant Pot

  • Finely chop onions.You can use chopper for this.
  • Puree tomatoes.
  • Make a paste ginger, garlic and green chilli. You can also use store bought ginger garlic paste.
  • Gather all your ingredients.
  • Switch on your IP and set the SAUTE MODE , Timer 10 MINS.
  • When the display shows HOT, add oil and then whole spices.
  • Then add chopped onions and then add ginger garlic paste.
  • Saute and cook onions till it starts turning light brown.
  • Now add tomato puree. You can also add store bought tomato puree/sauce ( about 1 cup).
  • Cook tomatoes till the oil starts separating.
  • Keep on stirring the masala and add 1-2 tbsp water if masala starts sticking to the base of inner pot.
  • Now add dry masala powders and chana masala.
  • Mix all the spices nicely in masala and cook for about 1-2 mins.
  • Now add soaked chickpeas. Do not forget to drain water in which the chickpeas were soaked.
  • Add about 2-3 cups water and salt. Give it a stir.
  • Cancel the SAUTE mode and set the PRESSURE COOK MODE for 30 mins.
  • When the time is over, let the pressure release naturally. Do not do QPR(quick pressure release).
  • Open the lid and check the chickpeas are soft and mashable.
  • Mash some chickpeas with the ladle.
  • If required check the consistency of curry. If you feel it is watery, then Switch on the SAUTE mode for 5 mins and cook the curry . Be careful the curry doesn't burn at bottom.
  • If the gravy is too thick, then add about ½ cup water(at a time) and then Switch on the SAUTE mode for 5 mins and cook the curry. Or, simply add hot water to curry.
  • Close the lid and let the flavours infuse.
  • Serve hot with your favourite bread or rice.

Video

Notes

Drain the liquid from the canned chickpeas and rinse it in water 2-3 times. 
Make Onion tomato masala or use pre-prepared Bhuna Masala.(SAUTE MODE)
Adjust the spices like coriander powder, red chilli powder and also add Chana Masala powder.
Then add canned chickpeas to the onion tomato masala , add water and pressure cook for about 10 mins.
Let the pressure release naturally. Check the chickpeas for softness and gravy for the consistency.
Keyword Chana Masala Instant Pot Recipe, Instant Pot Chana Masala
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