Instant Pot Chana Masala (Chickpea Curry)

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This Instant Pot Chana Masala (also called Punjabi Chole Masala or Chickpea Curry) is a spicy, flavor packed dish of chickpeas, tomatoes and spices that takes less than 30 minutes to make in the Instant Pot!

The first time I had Chana Masala was delivery from this Indian place down the street when I moved into my first downtown San Diego apartment.  It sounded good on the menu (I love chickpeas) so I decided to give it a try.

And so began a beautiful love story. I love the buttery, spicy, umami flavor of the chickpeas, along with the nutty basmati rice and perfectly cooked naan. It instantly became a favorite dish of mine, along with this egg curry, Cauliflower Tikka Masala, Eggplant curry and Curried Chickpea Salad.

And the fact that I can make it at home in less than 30 minutes in the Instant Pot is just an added bonus. So don't get scared of the long list of ingredients - it's actually a really easy recipe to make!

This Instant Pot Chicken Curry Stew or Instant Pot lamb curry are more great Instant Pot options. 

Ingredients

Typically made with onions sauteed in ghee, tomatoes, coriander, cumin, garlic, ginger, garam masala and amchur powder (among other spices), this dish is spicy and savory, with just a hint of sweet and sour.

Amchur powder is a powder made from dried unripe green mangoes, adding that touch of sourness. I was able to find it at my local grocery store, but if you are unable to find it, you can buy it HERE on Amazon (affiliate link). You can also substitute a tablespoon of lemon juice for it.

Garam masala (make your own garam masala) is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg (may also include others depending on the specific mixture).

It is commonly used in Indian cooking and has quickly become one of my favorite spices to cook with. Buy it HERE (affiliate link). This Whole Roasted Indian Chicken and this Japanese Curry Roux both use garam masala as well.

Kashmiri red chili powder is a chili powder used in Indian cooking as both a flavor enhancer (similar to chili powder or paprika is used) and a color additive due to it's bright red color. You can buy it HERE on Amazon or substitute cayenne pepper, chili powder or paprika for it.

Ghee is basically a type of clarified butter that originated in India. It has a slightly sweet and nutty flavor, as well as a high smoke point making it perfect for high heat cooking. Buy it HERE (affiliate link). Learn how to make your own ghee.

I serve this curry with naan, but you can also use paratha, roti or chapati bread.

The full list of ingredients is found in the recipe card below. 

Step By Step Instructions

Toast the cumin seeds in a skillet over medium heat until they become fragrant. Remove and set aside.

Heat the ghee in the Instant Pot on the saute setting and add the onions.

Cook them for about 7 minutes, until the edges are browned. Add the garlic and ginger and cook another 1-2 minutes, until everything is lightly browned.

Add the turmeric, toasted cumin seeds, coriander, chili powder and garam masala and cook for 20 seconds.

Add the can of tomatoes, chicken broth, coconut sugar, salt and chickpeas and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Stir in the amchur powder OR lemon juice. Add additional salt to taste if desired.

Garnish with cilantro and serve with basmati rice and/or naan bread. Learn how to make your own Naan Bread.

Expert Tips

1. If using dried chickpeas, soak 1 cup overnight. Increase the chicken broth to 2 cups and the cook time to 40 minutes.
2. To give it a slighter thicker consistency, use a potato mashed to slightly mash some of the beans.
3. Add additional cayenne pepper for more spice.
4. Substitute 1 tablespoon of lemon juice for the amchur powder if desired.
5. Substitute any chili powder or Paprika for the Kashmiri red chili powder.
6. Increase the amount of chili powder for a spicier curry.

How to Freeze Chana Masala

Recipes like this tend to freeze very well - and in all honesty they tend to taste even better left over! Store leftovers in an airtight container in the fridge for up to 3 months. Thaw in the fridge and reheat in the microwave. You can also reheat it straight from frozen in the microwave.

More Indian Inspired Recipes

• Indian Fried Chicken;
• Fish Head Curry;
• Tandoori Chicken Pizza;
• Chicken Tikka Masala;
• Butter Chicken.

Did you make this recipe? Rate the recipe and leave a comment to let me know what you think!

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