Instant Pot Chana Masala (Punjabi Chole)

Name: Instant Pot Chana Masala (Punjabi Chole)
Prep time: 10 min
Cook time: 1 h
Total time: 5 h 10 min
Yield: 1 serving
Ingredients: 1 cup dried chickpeas; 3½ cups water; 2 tablespoons ghee; 1 teaspoon cumin seeds; 1 yellow onion; 1 teaspoon ginger; 1 tablespoon garlic; 1 tablespoon ground coriander; 2 teaspoons kosher salt; 1 to 2 teaspoons Kashmiri red chili powder; ¼ teaspoon ground turmeric; 2 plum tomatoes; ¼ teaspoon garam masala; ½ cup cilantro

User Reviews

4.8

180 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Soaking Time
4 hrs
Total Time
5 hrs 10 mins
Calories
277 kcal
Course
Main Course, Dinner
Cuisine
Indian

Instant Pot Chana Masala (Punjabi Chole)

Jeffrey Bond

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Quintessential Indian soul food, this chana masala recipe homemade garam masala for authentic punjabi flavors

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Ingredients

1 cup dried chickpeas
3½ cups water divided
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 yellow onion finely diced
1 teaspoon ginger grated
1 tablespoon garlic minced
1 tablespoon ground coriander
2 teaspoons kosher salt
1 to 2 teaspoons Kashmiri red chili powder
¼ teaspoon ground turmeric
2 plum tomatoes finely diced or 1 cup canned tomatoes with juice
¼ teaspoon garam masala
½ cup cilantro chopped

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Instructions

Rinse and drain dry chickpeas. In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside. (Note: For canned chickpeas simply rinse and drain out the liquids)
Select the high saute setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process.
Add the ginger and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging loose any browned bits from the pot bottom. (Note: For canned chickpeas add only half a cup of water)
Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes. (Note: For canned chickpeas pressure cook for 5 minutes)
Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high saute setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro
Serve with hot parathas or puri. For gluten-free options serve with Jeera rice or Instant Pot Basmati Rice.

Equipments used:

Notes

Use 1 teaspoon Kashmiri red chili powder for a milder curry, or 2 teaspoons for a spicier curry.
Organic or older beans may need an extra 5 to 10 minutes of cooking time.
To make the recipe vegan, use oil instead of ghee.

Nutrition Information

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Calories 277kcal (14%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 1216mg (51%) Potassium 622mg (18%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 900IU (18%) Vitamin C 12.3mg (14%) Calcium 88mg (9%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 277 kcal

% Daily Value*

Calories	277kcal	14%
Carbohydrates	36g	12%
Protein	11g	22%
Fat	11g	17%
Saturated Fat	5g	25%
Cholesterol	19mg	6%
Sodium	1216mg	51%
Potassium	622mg	13%
Fiber	10g	40%
Sugar	8g	16%
Vitamin A	900IU	18%
Vitamin C	12.3mg	14%
Calcium	88mg	9%
Iron	4.1mg	23%