Instant Pot Chana Masala Recipe – Vegan Punjabi Chole Curry

This Instant Pot chana masala recipe is an Indian restaurant favorite. Chickpeas cook so quickly in the Instant Pot, making this healthy vegan Indian chickpea curry a perfect weeknight meal idea. The curry is made with chickpeas and a rich and flavorful sauce of tomatoes and spices. [Instructions for Instant Pot and Stovetop.]

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ℹ️ Introduction

Chana masala is a spicy curry that’s popular on many Indian restaurant menus. It’s a delicious and comforting North Indian curry that’s vegan, gluten-free, and protein-packed.

In Hindi, “chana” means chickpeas (or garbanzo beans), and “masala” means spiced. Chana masala is popular throughout India, but each region has its own version. This version is one that I’ve been making for many years based on a family recipe.

This easy chana masala recipe is very similar to Punjabi chole masala. In the North Indian state of Punjab, chickpeas are called chole. Chana masala is also known as chole masala (pronounced cho-lay).

Using the Instant Pot yields chickpeas that are melt-in-your-mouth tender. With just a few minutes of prep and about half an hour of pressure cooking, you can make chana masala that’s authentic and restaurant-worthy any night of the week.

🧂 Instant Pot Chana Masala – Ingredients

• Lemon juice can be used if you can’t find amchur. It adds the bit of the tang that chana masala is known for.
• Cumin seeds should not burn. Add them in, and immediately add the onions.
• Yellow onions or red onions can be used. Red onions have a stronger flavor.
• Green chili can be omitted if you don’t like spicy foods. I use jalapeno or serrano peppers. Serranos tend to have a more consistent spice level, while jalapenos can be hit-or-miss.
• Tomato paste mixed with two tablespoons of water makes it easier to incorporate. It can be substituted with two medium finely chopped tomatoes or one cup of canned tomatoes (coarsely blended). Cook the tomatoes until they break down and become paste-like.
• I like to grind coriander powder in my spice grinder by toasting whole coriander seeds and cooling them down.

• Ginger garlic paste can be used instead of minced ginger and garlic.
• Kashmiri chili powder is a milder Indian chili powder. If you want the curry to be even milder, substitute any part of the chili powder with paprika.
• Brown sugar is optional, but I like adding it to balance the tart and spicy flavors.
• Chickpeas are also known as garbanzo beans. They should be soaked overnight or using the quick soak method. You may use canned chickpeas or fully cooked chickpeas. Reduce cooking time to 5 minutes and reduce the amount of water.
• Garam masala powder can easily be made at home. But you can purchase it too.
• Amchur powder is a dried mango powder that adds a sweet and sour taste to chana masala. If you can’t find it, omit it and add some lemon juice before pressure cooking.
• Fenugreek is dried leaves (methi). Don’t use fenugreek seeds because they have a different flavor. A box of dried methi will last a very long time, and it’s shelf-stable. A little goes a long way.

Note: if you prefer to use store-bought chole masala powder or chana masala powder, follow the recipe, but cut the quantity of coriander, turmeric, chili powder, and fennel in half and add two teaspoons of the chana masala spice mix.

More details in the recipe card at the bottom of this post

📝 How to make vegan instant pot pressure cooker chickpea curry

• Soak chickpeas and add onions
• Cook onions, add tomato, spices, chickpeas
• Pressure cook
• Finish with spices

Soak chickpeas and add onions

1. Place the chickpeas in a medium bowl, and add enough water to cover the chickpeas by 2 inches.
2. Soak the chickpeas for 8 hours to (ideally) overnight. Alternatively, use my Instant Pot quick soak method to soak the chickpeas in a short time. I do this when I forget to soak the chickpeas, and it works quite well! *
3. Heat the Instant Pot in Saute mode, and once hot, add oil. Add cumin seeds and stir briefly, but don’t allow them to burn.
4. Immediately add onions, garlic, ginger, and green chili.

* If you want to make this recipe without soaking, pressure cook the dry chickpeas for 55 minutes to an hour. Adding a pinch of baking soda will make the chickpeas softer.

Cook onions, add tomato, spices, chickpeas

1. Saute the onion mixture until it’s a deep golden brown, about 7 to 10 minutes. If you find the onions sticking to the bottom, deglaze periodically with a couple of teaspoons of broth or water.
2. Mix the tomato paste with a little water and add to the Instant Pot. Saute until the tomato is cooked, about 3 minutes. The oil will separate from the tomatoes. Add a tablespoon or two of water if it sticks to the bottom.
3. Press Cancel to turn off the Instant Pot. The spices will cook in the residual heat. Add coriander, turmeric, chili powder, paprika, fennel powder (if using), salt, pepper, and brown sugar. Stir spices until fragrant, about 30 seconds. Deglaze the pot with a tablespoon or two of water so nothing is stuck to the bottom of the pot.
4. Add the chickpeas and water to the pot. Stir everything to combine.

Program the Instant Pot and release pressure

Finish with spices

1. Add garam masala, amchur, and fenugreek leaves and stir to combine.
2. Turn on Saute mode. Stir and heat through for a couple of minutes or until the curry has thickened to your liking. Garnish with cilantro if desired. Enjoy the chole masala with rice or naan.

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