Vegan Masala
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Instant Pot Chana Masala

Instant Pot Chana Masala

A one-pot Punjabi chickpea curry made in the Instant Pot. Comforting, medium-spiced and perfect with rice or roti.

60 minPrep: 15 minCook: 45 minNorth IndianVegan
instant potchana masalachickpeasone-pot
IngredientsMethodNotes

Method

  1. 1

    Drain soaked chickpeas and rinse well.

  2. 2

    Turn Instant Pot to sauté mode and heat oil.

  3. 3

    Add cumin, ajwain, bay leaf, cinnamon, cardamom and cloves and cook until fragrant.

  4. 4

    Add onion and sauté until softened.

  5. 5

    Add ginger, garlic and green chillies and cook briefly.

  6. 6

    Add tomatoes and cook until soft and pulpy.

  7. 7

    Stir in turmeric and chilli powder.

  8. 8

    Add chickpeas, salt and water and scrape the bottom of the pot.

  9. 9

    Pressure cook on high for 30 minutes, then natural release 12–15 minutes.

  10. 10

    Switch to sauté mode and simmer to thicken.

  11. 11

    Mash a few chickpeas to thicken the gravy.

  12. 12

    Stir in garam masala and amchur (or lemon juice).

  13. 13

    Garnish with coriander and serve.

Ingredients

  • •1 cup dried chickpeas, soaked overnight
  • •3 tbsp neutral oil
  • •1 tsp cumin seeds
  • •1 tsp ajwain (optional)
  • •1 bay leaf
  • •1 inch cinnamon stick
  • •2 black cardamom pods
  • •6 cloves
  • •1/2 cup finely chopped onion
  • •2 tsp chopped ginger
  • •2 tsp chopped garlic
  • •2–3 green chillies, slit
  • •1 cup chopped tomatoes
  • •1/2 tsp turmeric
  • •1 tsp Kashmiri chilli powder
  • •Salt to taste
  • •3 cups water
  • •1 tsp garam masala
  • •1 tsp amchur (or lemon juice)
  • •Fresh coriander to garnish

Notes

  • •Mash chickpeas to thicken the gravy naturally.
  • •Add more chilli powder or green chillies for extra heat.
  • •This tastes even better the next day.