Traditionally, it takes longer to make chole or chana masala. But with Instant Pot, it becomes a very straightforward one-pot recipe. Making this Instant Pot Chana Masala is very convenient, and it comes out delicious, protein-packed, and perfect as a comfortable, wholesome meal. Jump to:About Instant Pot Chana MasalaWhy You Will Love This Instant Pot RecipeIngredientsStep-by-Step DirectionsWhat If You Forget To Soak ChickpeasHelpful TipsMore Chickpea RecipesRecipe Card
About Instant Pot Chana Masala
Chana Masala, or Chole, is my family’s favorite meal. Usually, to make Chana Masala, we need to boil chickpeas in a pressure cooker after soaking for several hours. Then we make the gravy separately, add boiled chickpeas and spices and cook further. But with Instant Pot, we do not need to boil chickpeas separately. Instead, we will dump everything together, soaked chickpeas with tomatoes and spices, into the insert of the Instant Pot. And that is what makes this recipe easier and more convenient. There are various ways of making chole, and every household has its own recipe. I also make chole or chana masala in different styles. For example, I have posted Amritsari Chole (No Onion No Garlic) recipe that is made differently and tastes different than this chana masala. This Chole has tomato-based gravy, and the recipe is made without onion and garlic. I have used a few whole spices and some ground spices. And this recipe calls for the ingredients which may readily be available in our kitchen. However, you can adjust the spice levels to your taste preference. Chana Masala, also known as Chole Masala or Chole, is a prevalent North Indian dish. I often make it for dinner and either make it on a stovetop or Instant Pot, depending on the time. Making it in Instant Pot means it’s a mess-free and one-pot recipe. You start the Instant Pot and forget about it. Do your other stuff while your dinner is getting ready. Serve this Instant Pot Chana Masala with Rice, Naan, or Bhature.
Why You Will Love This Instant Pot Recipe
The recipe is easy, one pot, and comes together quickly. This Jain Chole is delicious, flavorful, and wholesome. It is perfect with Naan, Paratha, Roti, Kulcha, or Bhature. It makes a complete meal served with Indian flatbread or rice. This Chole is suitable for various diets. It is without onion and garlic and is vegan.
Ingredients
Step-by-Step Directions
Rinse chickpeas well and soak them in 3 cups of water for at least 8 hours or overnight.
After soaking the chickpeas, drain the water completely.
Start Instant Pot on saute mode and heat oil. Add bay leaf, cinnamon stick, and cumin seeds.
When cumin seeds start sizzling, add green chili and ginger paste. Saute for a few seconds.
Add tomatoes, salt, turmeric powder, red chili powder, cumin powder, and Chhole masala. Mix well.
Continue cooking for 2-3 minutes or until tomatoes are soft and almost pulpy. Keep stirring to prevent the mixture from sticking to the bottom.
Add drained chickpeas to the Instant Pot. Mix well and add 1½ cups of fresh water. Mix and cover the lid, change Instant Pot setting to bean/grain mode, and set the time for 35 minutes. This is the same as the pressure cooker mode on high.
After the Instant Pot beeps, let the pressure release naturally. It will take approximately 20 minutes. Open the lid and then add crushed dried fenugreek leaves, coriander leaves, and lime juice. Stir well.
Then start the Instant Pot again on saute mode, and using a potato masher, mash the Chhole a couple of times. It will help to thicken the gravy. But You can skip this step if you are okay with the consistency of the gravy.
Boil Chole on saute mode for 3-4 minutes and then transfer into a serving bowl. Serve hot with Rice, Roti, Paratha, or Naan.
What If You Forget To Soak Chickpeas
Wash the chickpeas, place them into Instant Pot, cover with 5 cups of water, and pressure cook on high for 10 minutes. Let the pressure release naturally. Then drain the water, rinse the chickpeas, and use them instead of the soaked chickpeas for the recipe.
Helpful Tips
Soaking: It is essential to soak the legumes for at least 8-10 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly. Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result. For The Strict Jain Diet: If you plan to make it for lunch, you can soak chickpeas early in the morning to avoid overnight soaking. So, you can soak it for at least 7-8 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices. For The Vegan Diet: Skip adding ghee from the recipe to make it a vegan dish.
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