Name: Instant Pot Chana Masala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups of dried chickpeas, soaked overnight; 2 tbsp of oil; 1 onion, finely chopped; 4 garlic cloves, minced; 2 tsp of grated ginger; 2 tomatoes, chopped; 2 tbsp of tomato paste; 1 tbsp of garam masala; 1 tsp of turmeric powder; 1 tsp of cumin powder; 1 tsp of coriander powder; 1/2 tsp of red chili powder; Salt, to taste; 2 cups of water; Fresh cilantro, chopped, for garnish

Instant Pot Chana Masala Recipe

Lauri Wilt Modified: November 12, 2023

How To Make Instant Pot Chana Masala Recipe

A spicy and tangy chickpea curry cooked in an instant pot.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups of dried chickpeas, soaked overnight
2 tbsp of oil
1 onion, finely chopped
4 garlic cloves, minced
2 tsp of grated ginger
2 tomatoes, chopped
2 tbsp of tomato paste
1 tbsp of garam masala
1 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of coriander powder
1/2 tsp of red chili powder
Salt, to taste
2 cups of water
Fresh cilantro, chopped, for garnish

Instructions

Turn on the Instant Pot in sauté mode and add oil.
Add onion, garlic, and ginger and sauté for 2-3 minutes or until translucent.
Add the chopped tomatoes, tomato paste, and all the spices. Mix well and sauté for another 2-3 minutes.
Drain the soaked chickpeas and add to the Instant Pot. Mix well.
Add water and salt, and give it a good stir.
Close the lid and turn on the Instant Pot in high-pressure mode for 30 minutes.
Once the cooking time is over, let the pressure release naturally for 10 minutes, then do a quick pressure release.
Open the lid and give it a good stir. If it’s too thick, add a little water to adjust the consistency.
Garnish with chopped cilantro and serve hot with naan or rice.