Pressure Cooker Chana Masala (Instant Pot and Stovetop recipes)
Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. Its got a punch of flavour from the spices, and this recipe has instructions for instant pot, traditional pressure cooker and stovetop. The best part is that apart from being healthy, its vegan and gluten free.
Servings 6 portions
Calories 212kcal
Equipment
Ingredients
- 1 ½ cups Dry Chickpeas chana
- 3 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 2 Bayleaves
- 2 Cardamom Pods
- ¾ cup Onion finely chopped (medium )
- 1 ½ cups Tomatoes finely chopped
- 1 tablespoon Garlic finely minced
- 1 tablespoon Ginger finely minced
- 2 Green Chillies finely chopped (Serrano Peppers will work)
- 1 ¼ teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder or Paprika Powder
- 2 Potatoes cut into quarters
- ¾ teaspoon Garam Masala
- 1 tablespoon Kasuri Methi optional
- 1-2 tablespoons Ghee
- Chopped coriander for topping
Instructions
- Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.
Instant Pot Chana Masala
- Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and cardamom pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
- Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
- Turn on the saute function again and add garam masala, ghee and kasuri methi (if using). If the gravy is too thick, add ¼ to ½ cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.
Traditional Pressure Cooker Chana Masala
- Heat oil in the pressure cooker. Add cumin seeds, bayleaf and cardamom pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
- Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 ½ cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
- Once the pressure is released, open the cooker and add garam masala, ghee and kasuri methi (if using). If the gravy is too thick, add ¼ to ½ cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.
- Stovetop Version: The instructions for the stovetop chana masala are here.
Video
Notes
- Canned Chickpeas: If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes; and the traditional stovetop cooker to 1 whistle. You will also have to reduce the amount of water to 1 cup
- Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1.5 cups canned tomatoes to replace fresh tomatoes
- Spices: If you don't have the ground spices listed below, replace them with 1.5 tablespoons Curry Powder. This will change the flavour, but it'll be close
- Kasuri Methi: Kasuri methi (affiliate link) helps round the flavour in Indian dishes and really adds to them. A little goes a long way, and a pack will last you a while. If you make Indian food often, this is something I would seriously consider buying and keeping
- Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
Nutrition
Calories: 212kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 551mg | Potassium: 564mg | Fiber: 6g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg