Chana masala is one of my top choices for an Indian takeaway! It’s also one of my fave meals to make at home! I’m so happy to finally share my 10-ingredient instant pot chana masala recipe that uses staple pantry ingredients and can be made in about 1 hour.
Authentic Indian restaurants and takeout are one of life’s greatest pleasures. Indian food is fragrant, packed with flavour, and tremendously filling. I never regret opting for an Indian dish like Chana Masala or Dal. This is my take on the classic Indian dish, using an instant pot to make Chana Masala!
If you’re craving a hearty, and flavourful meal, this instant pot chana masala is an easy way to whip up and I promise that you’ll be making again and again.
Related Recipe: Instant Pot Indian Dal Recipe
What is Chana Masala?
Chana Masala is a classic Indian dish made by cooking chickpeas in a spiced onion and tomato curry sauce. Chana means chickpeas and masala is a mixture of ground spices, that are commonly found in Indian cooking. The goal of this dish is to achieve a warm, fragrant curry with a hearty chickpea base.
INSTANT POT CHANA MASALA
VEGAN | DAIRY-FREE | GLUTEN-FREE
This easy, warming dish can be served on its own with rice, or as a part of a full array of different Indian dishes. Made with 10 ingredients, this is an easy dish to whip up using pantry staples you probably already have.
INGREDIENTS FOR CHANA MASALA (VEGAN):
- Dried chickpeas
- Russet potato
- Olive oil
- Onion
- Dried ginger
- Ground turmeric
- Garlic powder or garlic cloves
- Chana Masala Mix, or curry powder
- Garam masala (optional)
- Small can of tomatoes with juice
KITCHEN EQUIPMENT I USED:
Related Recipe: Curry Fries with Coconut Lime Dip
- 1 cup dried chickpeas rinsed and soaked in 4 cups water, for at least 8 hours
- 1 russet potato, diced
- 2 tbsp olive oil
- 1 onion, diced
- 1 tsp dried ginger
- ¼ teaspoon ground turmeric
- 1 tsp garlic powder or 2 cloves, minced
- 2 tbsp Chana Masala Mix, or curry powderof your choosing + ½ tsp garam masala
- 2 tomatoes, chopped or 1 small can of tomatoes with juice, roughly 1½ cups
- Drain the soaked chickpeas, rinse, and set aside.
- Using the saute setting, heat the olive oil and cook the onion and potato until translucent, stirring occasionally about 3-5 minutes. You can also add a small head of chopped cauliflower.
- Add the ginger powder, turmeric and garlic and saute until fragrant, about 1 minute.
- Add the chana masala mix (or whatever curry powder/spices you are using) and stir for about 30 seconds, until fragrant.
- Add the rinsed and drained chickpeas as well as tomatoes and scrape the bottom of the pot to deglaze, and get rid of anything stuck to it. Add enough water to cover the chickpeas, as well as adding about 1½ inches, stir again.
- Cancel the saute function, place the lid, and close the pressure release valve.
- Hit the pressure button, and set the time to 15 minutes.
- Begin to cook rice or whatever you want to serve chana masala with.
- Allow the pressure to release naturally, this should take roughly 15 mins.
- Open the Instant Pot after the pin drops.
- Serve over rice, with some naan.
I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
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I was kind of disappointed with this recipe, although in the end it turned out pretty good. I agree with another commenter that it would be helpful if there was an actual measurement for the amount of water to use. I know typically when cooking beans in a pressure cooker, you add enough water to cover the beans by one inch. The problem here is that with all the spices and tomatoes, the water is not see through so it’s hard to tell how high above the beans it is. I tried to use my fingers to feel it, but apparently I added too much because my end result was very soupy, not at all like the photos. I had to scoop several cups of liquid out when it was done. Then used my immersion blender briefly to thicken it up a bit. And of course, the flavor was watered down because I added too much water. Also there’s no salt in the ingredients?? I added a bunch of garlic salt and sea salt at the end. Served it with basmati rice and naan. The meal as a whole was pretty good, but I think this recipe is lacking a bit.
This is only the second time I cook with the Instant Pot, which may explain a lot, however, I found adding 1.5 inches of water hard to measure and ended up with a watery stew. I think specifying the quantity of liquid would be better. Also, I was surprised that there was no salt suggested. I made the recipe as stated, but ended up adding salt after it was cooked.
Christening my instapot with this as well! Do you set it to “pressure,” wait the 15 mins and just turn it off…? Then after 15 more, stir in the tumeric? Sorry if this is obvious. Total newbie here!
Instant Pots can take a little getting used to! Set to Pressure and add 15 minutes to the timer on the instapot and it will be ready when the pin drops (it may also beep), this can take up to 20 minutes. The turmeric should go in with the other spices. I hope that clears things up a bit!
Ok this curry was so easy and soooo flavorful! My husband and I devoured it.
I’m going to christen my instantpot with this
Hi I’m wondering about the chickpeas. It says to drain and rinse but doesn’t mention shelling them. Do you usually peel the shells off for recipes like this? I always do but it takes FOREVER. Any tips appreciated!
I don’t peel mine
I love this recipe! I’ve already made it 3 times! Can you please add stovetop instructions?
For stovetop, swap for canned chickpeas so you don’t have to soak the beans
How long do you cook in IP if using canned beans? I would think 15 minutes would make mush.
If using canned beans, don’t pressure cook them. Finish the dish then stir in rinsed and drained beans and warm before serving.