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
Hi Meeta,
I’ve been enjoying your recipes and am working my way through all of them. This is by FAR my favorite one – which is saying a lot bc I’ve loved them all! Perfect blend of savory and slightly sweet spicing. A healthy treat that the whole family loves!
Thank you!
Hi, So good to hear that. Thank you for sharing it 🙂
Thank you Meeta for the recipe. Would you know how I can use the Chili/ bean option on instant pot to make this recipe? Appreciate your reply.
Hi Ravi – You can use bean/chili mode 35 minutes or high pressure 35 minutes. They both work the same way. Hope you enjoy the Chana Masala!
Hi, TY for sharing your knowledge and recipe. I’m terribly sorry if you’ve already addressed this question… For the Chloe masala recipe there is mention of “2 black cardamom” would you be able to clarify the unit of measurement please? I’m assuming 2 seeds is the intended unit of measurement, ha! Just wanted to be sure.
No problem at all. It is 2 pods of black cardamom (not just the inner small seeds). Hope you enjoy the curry!
When doubling the recipe, cooking time does not change, but water doubles with the chickpea doubling, correct? I feel this mention is so important. Also, the addition of anything tangy or katha is fine after the pressure cooker so as to allow proper softening. So tamarind paste can be added after opening cooker and tasting tang and adjusting as to taste.
Thank you for your recipe per instant pot. I have always done it on the stove top. Very messy. Very time consuming.
Hi Abha – You are right. I do double the water when doubling the quantity of chickpeas. You can add tamarind paste after pressure cooking, so the chickpeas cook well. I hope you enjoy the Chana Masala.
When you say cup do you mean rice cup or fry measuring cup? Thank you
It’s a nice recipe but the water did not evaporate in the instant pot so it is very soupy and doesnt look anything like chole masala. Any advice on how to get rid of the water and still keep the taste in the curry?
When you say cup in your recipes do you mean rice cup or dry measuring cup? Thanks
Hi Divya – I use the US size of 1 cup = 237ml. Hope you enjoy the Chana Masala.
Hi Shanthi – I want to make sure you drained the water you soaked the chana in, and then only added the amount needed for cooking. Even with that if the curry is too thin, you can put it on saute mode for a few minutes, which will thicken the curry. Hope you liked the taste!
I like your Instapot recipes and make them often. I did make this yesterday and feel the recipe would benefit immensely from a bit of tamarind. Adding a TBSP of tamarind paste to 1/4 cup boiling water and add right along side the fenugreek leaves and mango powder
Hello Tej – Thank you! It is a great idea to add tamarind water to this Chana Masala. The tangy taste of tamarind would go really well with the spiced chole. You can skip the dry mango powder if you add tamarind too.
Made this many times with great results. I only just noticed that there is no mention of the qasari methi in the directions. Am I correct in adding it after cooking?
Hi Kyle – I add the kasoori methi (dried fenugreek leaves) in step 5/6 after cooking the chickpeas, along with dry mango powder. Glad to hear you have been enjoying this recipe.
My favorite channa dish.
what size canned beans should I use for this recipe?
Hello – 1 cup dry chickpeas usually become about 3 cups after cooking. I read that a 15oz can has about 1.5 cups of chickpeas. So 2 cans would work well for this recipe.
Thank you!