Vegan Masala Recipe
Instant Pot Chana Masala
Instant Pot chana masala delivers tender chickpeas and a full-bodied onion-tomato gravy with very little tending. The pressure cooker draws the spices together while keeping this family favourite practical.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
The pressure cooker saves time, but the sauté stage still matters. Cook the aromatics and tomatoes until the masala looks glossy before sealing the pot; that foundation gives the quick method a slow-cooked taste.
Serving idea
Best served simply
Serve hot with basmati rice, roti or naan, with sliced onions or a simple salad on the side.
Recipe-specific guidance
Why this method works
Pressure cooking is most useful when it tenderises chickpeas while drawing the masala into them. Deglazing the pot thoroughly avoids a burn warning, and an uncovered reduction after pressure release corrects any excess liquid.
Cues to watch for
- •Scrape every browned patch from the base after adding tomato or water.
- •Cooked chickpeas should crush easily between finger and thumb.
- •Use sauté mode after pressure cooking until the sauce coats rather than floods the chickpeas.
Useful substitutions
- •For tinned chickpeas, shorten pressure time and use less liquid.
- •Natural pressure release gives dried chickpeas a more even texture.
- •Add lemon and fresh coriander only after pressure cooking.
Storage and reheating
Cool and refrigerate for three days. The sauce thickens overnight, so add a small splash of water before reheating on sauté mode or the hob.
Cook the recipe
Method
- 1
Set the Instant Pot to sauté and heat the oil. Add the cumin, ajwain, bay leaf, cinnamon, cardamom and cloves.
- 2
When fragrant, add the onion and cook until soft and golden. Add the ginger, garlic and green chillies and cook for 30 seconds.
- 3
Add the tomatoes and cook until pulpy and reduced, then stir in the turmeric and chilli powder.
- 4
Add the chickpeas, salt and water. Scrape the base thoroughly so no browned masala remains stuck to the pot.
- 5
Seal and cook on high pressure. For cooked or tinned chickpeas use 5 minutes; for soaked dried chickpeas use about 30 minutes.
- 6
Allow a natural pressure release for at least 12 minutes before opening.
- 7
Return to sauté mode. Mash a small spoonful of chickpeas and simmer until the sauce reaches the desired thickness.
- 8
Stir in the garam masala and lemon juice, then garnish with fresh coriander.
A few useful notes
Notes
- Take the onion and tomato stage far enough for the masala to lose its sharpness; that is where the depth comes from.
- For a thicker gravy, mash a few chickpeas during the final simmer. For a looser sauce, add a splash more hot water.
- If the gravy tastes flat after pressure cooking, let it simmer a few minutes longer before adding the lemon juice.
- Leftovers keep well in the fridge for up to 3 days and the spice base settles nicely overnight.
- Reheat gently on the stove or in the microwave, adding a little water if the sauce has thickened too much.
- Serve with something plain alongside so the chana can carry the meal.
Gather everything first
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp ajwain (optional)
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamom pods
- 4 cloves
- 1 large onion, finely chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chillies, finely chopped
- 2 medium tomatoes, chopped
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tin chickpeas, drained and rinsed
- 1 tsp salt
- 1 cup water
- 1 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp fresh coriander, chopped
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