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Chana Masala Instant Pot

Restaurant-style chana masala made at home.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 297 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • ¼ cup (85g) water
  • ½ teaspoon cumin
  • ½ teaspoon Coriander
  • 1 teaspoon garam masala
  • salt and pepper to taste
  • 32 ounces (907g)canned chickpeas drained and rinsed
  • 14 ½ ounces (411g) diced tomatoes

Instructions

    Cup of Yum
  1. Add oil to the Instant pot insert and heat using the sauté function. Add chopped onions and cook for several minutes until tender and translucent.
  2. Add the garlic and ginger and cook for an additional minute, stirring to prevent burning.
  3. Immediately deglaze the Instant Pot insert with water and scrape any browned bits from the bottom of the insert with a wooden spoon.
  4. Add the cumin, coriander and garam masala to the onion mixture and season with salt and pepper to taste.
  5. Pour in the diced tomatoes and chickpeas, stirring to combine with the aromatics.
  6. Place the lid on, turn valve to sealing, and set to cook at manual pressure / high pressure for 15 minutes.
  7. When done, perform a quick pressure release. Serve the chana masala with rice and fresh cilantro.

Notes

  • Use ghee instead of olive oil for a nutty flavor. 
  • Prep all of your ingredients before you begin sauteing the aromatics because this vegan Chana masala recipe in instant pot moves quickly. 
  • Deglaze the pan well and scrape with a wooded spoon to prevent a burn error while cooking at pressure. 
  • For authentic chana masala, use a chana masala spice blend. 
  • Recipe times do not include the time it takes for the Instant Pot to come to temperature. 
  • For a thicker curry, mash some of the chickpeas with a potato masher. 
  • Sprinkle with chopped cilantro and add a squeeze of fresh lemon juice before serving for a bright flavor. 
  • Serve with rice or naan bread.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.
  • Use ghee instead of olive oil for a nutty flavor. 
  • Prep all of your ingredients before you begin sauteing the aromatics because this vegan Chana masala recipe in instant pot moves quickly. 
  • Deglaze the pan well and scrape with a wooded spoon to prevent a burn error while cooking at pressure. 
  • For authentic chana masala, use a chana masala spice blend. 
  • Recipe times do not include the time it takes for the Instant Pot to come to temperature. 
  • For a thicker curry, mash some of the chickpeas with a potato masher. 
  • Sprinkle with chopped cilantro and add a squeeze of fresh lemon juice before serving for a bright flavor. 
  • Serve with rice or naan bread.
  • Storage - leftovers can be kept in an airtight container inside the fridge for 3 days.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 38g (13%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 781mg (33%) Potassium 571mg (16%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 159IU (3%) Vitamin C 12mg (13%) Calcium 123mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 38g 13%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Sodium 781mg 33%
Potassium 571mg 12%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 159IU 3%
Vitamin C 12mg 13%
Calcium 123mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.