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
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.
Video
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
Hi, I am using instant pot ultra.. this recipe came out well as per the settings you have mentioned.i have a doubt, before I tried your recipe I used multigrain option to cook chickpeas (soaked overnight, high pressure for 15 minutes) but it took more than 40 minutes for preheating itself so I cancelled it and followed your recipe. How to set up multigrain option?
“Multigrain” starts off with a 40 minute hot soak as you noted, and then goes into pressure cooking mode. I think it is meant for making risotto and things like that? My cooker doesn’t have that function so I’m not sure.
Hi Eliza – Glad to hear the Chana Masala came out good. As Katja mentioned above the multigrain (more) setting does a soak and then starts cooking. Here are the details of all the ip buttons – https://pipingpotcurry.com/which-instant-pot-buttons-to-use/
Delicious! We will be making this again. Cooking time was also perfect for the chickpeas I had– I wondered because you chickpeas only recipe has a shorter cooking time and another commenter said it was too long, but I had no issues.
I tend not to like my dishes too spicy so I put in half the recommended amount of green chili and it came out just right. I also shorted on the salt by a scant 1/4 teaspoon.
FYI: I have only an Instant Pot Mini (3 quart), but this recipe fit the pot perfectly.
P.S. I had the leftovers for dinner tonight– even more delicious!
Hi Katja – So glad to hear you enjoyed the Chana Masala and it for perfectly in the 3qt. I do suggest to mash some chickpeas as it adds to the taste of the curry. This curry also thickens as it cools and is refrigerated. If you feel the sauce is thin, you can also simmer is on sauté mode after pressure cooking for a few minutes. I am happy to hear you plan to try it again.
This turned out really soupy for me. I can mash some chickpeas to make it thicker, but I’d like to leave most of them whole. I used the bean/chili setting on my instant pot because that’s what is in the video. It is confusing because in your written description you say to use the manual setting. Could this be my problem? The flavor seems good, so I will try again.
For me too, though it looks like that’s how it is in the picture. I used fresh tomato in mine which may have made it wetter– it was a pretty juicy tomato. I may try the suggested tomato paste substitute next time and see how it comes out. Though now that dinner’s over, I may throw this batch on the stove and cook it down a bit.
I also used fresh tomato, and agree that it very well may have added to the liquid content. I cooked it down a lot more, and also added a bit of chickpea flour to thicken it up (Bob’s Red Mill). It was absolutely delicious!
Hi Chris – I am glad to to hear you liked the taste of the curry even though you had to make some changes to thicken the sauce. The bean/chili mode is just a preset mode, it functions the same as manual/pressure cook mode. So either setting will give the same result. For next time, you can also start with half cup less water before pressure cooking, so there will be less liquid left later. Tomato paste would help reduce the liquid amount too. I am happy that you plan to try this curry again.
This came out over-the-top with flavor. I ground the chole spices myself, and followed the recipe. I’ve made this three times now, and it just keeps getting tastier. I’ve made this for guests twice and everyone’s loved it.
Hi Molly – So happy to hear you and your guests enjoyed the Chana Masala 🙂
Since canned chickpeas are already cooked, would cooking them for 10 min in IP make them mushy?
Hey Sarah – They do get softer, however also mix well with the spices. You could also do 5 minutes high pressure first and see if that works well. If needed, then only add more time. Hope you enjoy the Chana Masala!
My first homemade chana masala. It was 5-star delicious! I used 2 cans of chickpeas and cooked for 10 minutes – perfect. I added some garam masala and turmeric, but no chole masala or fenugreek leaves. I also omitted the green pepper as I had none on hand. Still delicious!!! I garnished with fresh cilantro and served with rice and naan. Thanks for this recipe!
Hello Lori – So glad to hear you enjoyed the Chana Masala. Thank you so much for sharing back the changes you made and your review!
Chole turned out to be great but taste had a bit of sweet taste. Do you know what ingredient would cause sweetness?
Glad to hear you enjoyed the Chole. The onions can be sweet sometimes, which can add to sweetness to the curry.
This was delicious. I thought it would be time-consuming to make the chole masala but it wasn’t. And, doubling the chole masala made exactly 1 tbsp for the main recipe! I did have to boil down the liquid so the gravy was thicker but 2 mins on “soup” function did the trick. I also added fresh spinach at the end! Served with yellow split pea dhal and lime pickle!
Maybe not cool but I had one meal with ramen noodles!
Thanks!
Hey Lynette – Glad to hear you enjoyed the Chana Masala. Serving it any way you enjoy it perfect. Ramen or rice 🙂 Thank you for sharing back your review!
I found 35 mins way too long. My soaked chickpeas were mush! I’d say 25 at most.
Hi Alex – Beans and chickpeas can sometimes take different cooking time depending on their quality, if they are organic or how old they are. Good to know that you felt 25 minutes will be enough for the chickpeas you used.
Chole came out awesome! Way tastier in instant pot. Paired with poori. Every time I take out the instant pot, I come to your site to pick the next recipe.
Hey Anu – So glad to hear you enjoyed the Chole. Perfect to pair with poori. Thank you fro sharing back your review!