Punjabi Chole Masala / Chana Masala / Chickpeas Curry is a favorite Indian dish. This one-pot recipe for the authentic Chana Masala can be made in the Instant Pot or stovetop Pressure Cooker. A healthy protein-rich vegan and gluten free chickpea recipe.
Chole with bhatura or naan was a favorite weekend meal growing up. This restaurant style Chana Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.
Usually chole is pressure cooked separately and then mixed in the onion-tomato gravy. However to make this a true one-pot one-shot recipe, I first made the onion-tomato gravy in the pot and then added soaked chickpeas and cooked them along with the gravy. They come out perfectly. With the instant pot, the best part is that you can set it on a timer to pressure cook and forget. This is one of the most popular Instant Pot Indian Recipe.
If you like indian food, check out this amazing list of 29 Instant Pot Indian Vegetarian Recipes. If you are new to the instant pot, check out my Instant Pot Beginners Manual.
Watch How to Make Chana Masala
Chole Masala Powder
One of the most important ingredients is Chole Masala powder. I have used simple ingredients easily available. Traditionally amla or dried Indian gooseberry is added to get the color and tangy flavor. People also use teabags to get the dark color. However I have skipped both of them and just added dry mango powder to get the tangy flavor. I use the Everest brand Chole Masala to prepare chole. If using store-bought chole masala, I recommend to always use “Chole Masala” and not chana masala. They taste very different. In a crunch, you could still use the chana masala you have at hand. If you don’t have chole masala, you can also replace it with a blend of the below ingredients. Just grind them in a spice grinder to a powder and use in this recipe.
- 2 black cardamom
- 5 cloves (or Laung)
- 1/2 inch Cinnamon stick
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Cayenne or Red Chili powder
Curious about Indian Spices? Check out my detailed guide for Indian Spices & Herbs.
How to make Chana Masala in Pressure Cooker / Instant Pot?
Let’s go through the step-by-step recipe to make Chole in pressure cooker. It is important to start with soaking the chickpeas overnight or at least for 4+ hours. After the soaking time is complete, drain the water from the chickpeas and set them aside. (see frequently asked questions if you forgot to soak chickpeas)
- When you are ready to cook the chole, start the instant pot in sauté mode. Add in the whole spices – cumin seeds, bay leaves, black peppercorn – and ginger, garlic and green chili.
- When the ginger garlic turns golden brown, add chopped onions and sauté for about 3 minutes. Then add the tomato and spices. Stir in the chickpeas and add 1.5 cups of water.
- Change the instant pot setting to manual mode for 35 minutes with vent in sealing position. When the instant pot beeps, let the pressure release naturally. If the pressure does not release in 20 minutes, you can manually release the pressure.
- If you like a thicker gravy, use a hand masher to mash the chole a bit. Now add the dried fenugreek leaves (kasoori methi) and dry mango powder (amchur). If you dont have dry mango powder, replace with lemon juice.
- Garnish with cilantro. Serve this delicious Punjabi chole with naan, bhatura or parathas. They also taste great with plain or jeera rice.
How to make set-and-forget Chana Masala?
Lately, I have been trying making Chana Masala my just adding all the ingredients to the pot and pressure cooking (often called dump-and-go method). You will be surprised, that works like a charm. The chole are cooked really well and have almost the same taste as when onions and tomatoes are sautéed to make the curry.
If you are short on time and want to skip the effort to saute, give this method a try!
This method works great for Rajma, Chickpea Spinach Curry and Coconut Chickpea Curry too.
Frequently Asked Questions for Pressure Cooker Chana Masala
In an ideal world, you want to soak chickpeas for 4+ hours or overnight, which makes them absorb water and easy to cook. However if you forget, the first option is to cook them in the pressure cooker for longer, about 50 minutes at high pressure.
Another trick is to soak the chickpeas in hot water for about an hour. Then use them in the recipe.
Yes, canned chickpeas can work well in this recipe. The only changes would be to pressure cook for only 10 minutes in the instant pot and for 2 whistles in a stovetop pressure cooker. Drain the canned chickpeas and rinse them before using. Reduce the amount of water you add while cooking to one cup.
No, the same cooking time works even if you half or double the quantity.
You can skip the green chili pepper and cayenne. To reduce heat further, you can reduce the quantity of chole masala blend.
Yes! Brown rice take about 25-35 minutes to cook pot-in-p0t, so they would work perfectly when cooking Chana Masala in a pressure cooker. See my Dal Makhani with Rice recipe for detailed instructions.
Other recipes for you to try in your Instant Pot:
Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker
Video
Ingredients
- 1 cup Chickpeas (Chole/Garbanzo beans), washed (250 ml)
- 3 cups Water, for soaking
- 1.5 cups Water, for cooking
- 1 tablespoon Ghee or Oil
- 1 Green Chili Pepper, chopped (optional)
- 5 cloves Garlic, minced
- 1″ inch Ginger, grated
- 1.5 cups Onion, diced
- 3/4 cup Tomatoes, chopped or 1 tbsp Tomato paste
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- Cilantro, to garnish
Spices
- 1/2 teaspoon Cayenne or Red chili powder
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 tablespoon Chole Masala
- 1 teaspoon Salt, adjust to taste
- 1 teaspoon Dry Mango powder (Amchur)
Whole Spices
- 1 teaspoon Cumin seeds (Jeera)
- 2 leaves Bay leaf (Tej Patta)
- 1/2 teaspoon Black Peppercorns
- 1 inch Cinnamon (Dalchini)
Instructions
- Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
For Instant Pot Chana Masala:
- Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)
- When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
- Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
For Stovetop Pressure Cooker Chana Masala
- Heat oil in the pressure cooker on medium-high heat. Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder.
- Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.
- Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
Notes
- 2 black cardamom
- 5 cloves
- 1/2 inch Cinnamon stick
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Cayenne or Red Chili powder
This recipe is so good! I omitted the green pepper as I can’t handle a lot of heat. I only can find Chana masala where I am so I used that , along with the other spices. Prob the best Chana masala I’ve ever been able to make . Your website is the best. I literally have it booked mark and is my go to. My two kids and I made your roti today to have with this dish and it was so easy to follow and make.
Thank you for making Indian cooking so easy for me !
Hi Mara – So glad you are enjoying the recipes. Cooking roti with kids is the best. Here is a video of my daughter rolling roti with me 🙂 – https://www.youtube.com/watch?v=9WndEUmGSCU
i’m planning on quadrupling this recipe for about 15 people …would the cooking time remain the same?
Hi Soni – Yes, the cooking time will remain the same. Just increase all other quantities proportionally. You can reduce the water a little and adjust the consistency after the chole is cooked. I hope everyone enjoys them!
Loved the recipe
Hi Lana – I’m so happy to hear that you loved the recipe! 😊
We love Indian food but we have no restaurants nearby, so I have tried lots of recipes. This has been our very favorite Chana Masala recipe! My daughter asks for it when she is home on the weekends. While the ingredient list is somewhat long, it not difficult to make, especially in the IP.
Thanks so much for the recipe!
Hi Michele – Glad you enjoyed the recipe! It’s awesome that your daughter loves it too. Happy cooking!
HI, I am a bit confused about the spices in this recipe. I can’t tell which spices you suggest are already part of the ‘chole masala’ spice mix, and which are recommended in order to make my own chole masala. If I already have chole masala and amchur, what else do I need to use?
I have the exact same question. I’m going to get Chana Masala from the store, not sure if I need cinnamon and a number of other ingredients used while sauteeing or not.
Hi Layli and Asif – I recommend to add all the spices listed in the ingredients list in the recipe card – https://pipingpotcurry.com/punjabi-chole-instant-pot/#wprm-recipe-container-3918
Even thought the spice mix has some of the same ingredients, I suggest to add the whole spices along with coriander powder, red chili powder, and amchur.
Stove Top Version in Regular Pot Works Well – I made a double recipe of Chana Marsala on the stove after my Instapot failed leaving me with soaked chickpeas. I followed the instructions, but added some additional water to keep the chickpeas barely covered, and cooked the dried chickpeas with spices after soaking them for 16 hours. (Cooking time may vary depending on the age of the chickpeas.) To save time, I cut & sautéed the onions in a separate pan after the chickpeas were cooking, and added them to the pot. This allowed the chickpeas to cook while I was cutting and sautéing the onions. I also used canned tomatoes, and fresh jalapeños that had been cut & frozen for easy use.
Hi Liz, So glad you were able to enjoy chana masala even without the use of instant pot. Thanks for sharing back your experience.
Hi – I am worried about the peppercorns. I tripled the recipe and put in 1.5 tsp of peppercorns… I cannot pick them out – will that be a problem for someone to bite into them whole?
Hi Stacy – We usually just eat around them. They can be a little spicy when someone someone bites into them. For next time, you can use a spice pouch so you can easily pick out after cooking.
I have been looking for a good chana masala recipe since I got my instant pot a year ago and this is it! Absolutely love it, thank you. I don’t like cumin seeds (which is obviously very annoying!) and my go-to substitute is fennel seeds and they worked perfectly. 🙏🏻