Instant Pot Chana Masala
This authentic Chana Masala Recipe is quick, delicious, and packed with healthy Indian spices and seasonings. Make it in less than an hour!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp ghee (or vegetable oil)
- 2 medium red onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp fresh ginger paste
- 3 small Serrano chilies (or other fresh green chile, seeded and diced)
- 28 oz diced tomatoes (canned or fresh (See Note 2))
- 2 tbsp chana masala powder ((See Note 3))
- 1 tbsp ground cumin
- 2 tsp ground turmeric
- 1 tbsp garam masala seasoning (optional)
- ½ tsp kosher salt
- 1 cup dried chickpeas (or canned (See Note 1))
- 1 1/2 cups water
- lime wedges
- chopped cilantro
- naan (or other flatbread of choice)
Instructions
- 1
Set Instant Pot to Sauté mode and add ghee/oil. Sauté the red onion, ginger, garlic and green chile. Cook until onion is translucent, about 5 minutes.
- 2
Add tomatoes, chana masala spice blend, cumin, turmeric, garam masala, salt, drained chickpeas and 1 1/2 cups water, stir well.
- 3
Cover and set Instant Pot to Bean/Chili mode. Cook with vent in sealing position for for 35 minutes for soaked chickpeas, or 10 minutes for canned.When done, allow a Natural Release of pressure for 20 minutes before quick releasing any remaining pressure. Remove pressure cooker lid.
- 4
If you prefer a thicker gravy, use back of a spoon or potato masher to mash some of the chickpeas to thicken the curry.
- 5
Add dried fenugreek leaves and dry mango powder. Change the Instant Pot setting to Sauté mode and let mixture boil for 5 minutes to reduce.
- 6
Serve with garnish of chopped cilantro, lime wedges and warm naan.