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Instant Pot Chana Masala recipe - Indian Spiced Curry made with Dried Chickpeas or Garbanzo Beans. Vegan, Meal prep freindly Punjabi Chole Masala Recipe. #chole #chickpeas #garbanzobeans #instantpot #pressurecooked #indian #indianrecipe #recipe #vegan #glutenfree
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Instant Pot Channa Masala

Instant Pot Chana Masala recipe - Indian Spiced Curry made with Dried Chickpeas or Garbanzo Beans. Vegan, Meal prep freindly Punjabi Chole Masala Recipe.
Course Main Course
Cuisine Indian
Keyword chickpeas, instant pot
Prep Time 5 minutes
Cook Time 48 minutes
Servings 6
Calories 161kcal

Ingredients

  • 1 Cup Dried Chickpeas* Channa
  • 2.5 Cup Water
  • 1 tbsp Oil
  • 1 Cup Onion- finely chopped about 1 large onion
  • 1.5 Cups Tomato- finely chopped 1 large tomatoes
  • 1/4 Cup Tomato Puree** Optional
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric
  • 1 tsp Chilli Powder

Instructions

  • Wash and Soak the Chickpeas overnight.Alternatively, Soak the chickpeas in Hot(just boiled) water for 1 hour.
  • Heat the instant pot in SAUTE Mode.Once hot, add the oil.
  • Add the whole spices- black cardamom and bay leaf.
  • To this, add the onions and saute for about 10-12 minutes till they are brown.(Chopped onions will brown faster than sliced onions)
  • Tip in the chopped tomatoes and cook till the masala is mushy- about 6 minutes.
  • Dump in all the powdered spices- turmeric, garam masala, chilli powder and coriander powder.
  • Add the tomato puree and give everything a good mix.Scrape the bottom of the inner pot so the pan is deglazed.
  • Add Water, drained soaked chickpeas and salt.
  • Close the lid and select PRESSURE COOK/MANUAL for 30 minutes**** on HIGH pressure.Let the pressure release naturally.

Notes

Dried Chickpeas*
It's standard to use dried chickpeas to make Channa Masala.Though in a hurry, you could use canned chickpeas and only pressure cook for 1 minute to allow the spices and masalas to mingle.
Tomato Puree**
Tomato puree adds a lot of color and flavour to the channa masala.If you have really juicy tomatoes, you can skip it.You can also use 1 tbsp of tomato paste instead.
Spices**
Though it would be great if you can get all the spices listed but if you can't then use what you have.
Do not let  the list of spices ,stop you from making the biryani.If you don't have them or do not want to buy them, I suggest you use 1 tbsp of Curry Powder or Biryani powder of your choice instead.
Instant Pot Time****
30 minutes is a lot for anything to be pressure cooked. Usually soaked chickpeas can be cooked within 15 minutes.But in this recipe, we add the chickpeas along with the tomatoes which slow down the cooking of the chickpeas.
 
 

Nutrition

Calories: 161kcal | Carbohydrates: 24.7g | Protein: 7.2g | Fat: 4.4g | Saturated Fat: 0.5g | Sodium: 17mg | Potassium: 473mg | Fiber: 7g | Sugar: 6.1g | Calcium: 49mg | Iron: 2mg