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A bowl of chana masala.
Kailash

Instant Pot Chana Masala

This is the BEST Instant Pot Chana Masala recipe! It's savory, flavorful, and an authentic recipe I've been making for years. Made with garbanzo beans and a special homemade secret curry, this recipe is quick, easy, and delicious.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 169
Ingredients Method Notes

Ingredients
  

  • 1 cup garbanzo beans (chickpeas) overnight soaked in water
  • 1 cup 1/2 inch cubed potatoes one medium-sized potatoes
  • 1 cup sliced tomatoes two medium-sized tomatoes
  • ½ cup sliced onions one medium-sliced onion
  • 1.5 cups water
  • 1 tablespoon vegetable oil or ghee
  • 1 tablespoon coriander powder
  • 1 tablespoon fennel seeds powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon ginger powder or 1/2 inch fresh ginger sliced
  • 1.25 teaspoons sea salt
  • ½ teaspoon black pepper ground
  • 1 tablespoon fresh cilantro or 1 teaspoon dry cilantro
  • ½ fresh lime or lemon

Method
 

  1. Press the sauté button. Add the oil/ghee and allow it to heat up for a minute. Add the cumin seeds and saute them until once they become brown.
  2. Add sliced onions and saute them until they become golden brown.
  3. Add turmeric powder and stir quickly, then add sliced tomatoes, the chopped fresh ginger (or ginger powder) and the remaining spices except the cilantro leaves and lime/lemon. Saute for about 5 minutes and keep on mixing and mashing tomatoes pieces.
  4. Add cubed potatoes and stir well. Add the overnight soaked and drained garbanzo beans and and mix it well with the potatoes. Finally, add water.
  5. Secure the Instant Pot lid, close the pressure valve and let it cook for 35 minutes at high pressure.
  6. Let the pressure release naturally. Open the lid carefully without exposing your hand to steam and mash the mixture with a ladle.
  7. If there is too much water left at the bottom then keep the Instant Pot on for a few minutes until most of the water evaporates. Squeeze fresh lime or lemon and mix it well with a ladle.
  8. Sprinkle fresh or dry cilantro leaves and some freshly sliced onions when served. Serve with rice, naan, roti, chapati, poorie, bhature, or paratha.

Notes

If using canned Garbanzo Beans (chickpeas): drain and rinse the chickpeas to remove the cloudy liquid and only cook for 5 minutes on High Pressure. Naturally release pressure.
If using unsoaked garbanzo beans (chickpeas): cook for 60 minutes on High Pressure and add extra 1 cup of water. Naturally release pressure.