Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
255 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker
Description
This recipe starts with soaking chickpeas overnight or for at least four hours to ensure even cooking. The Instant Pot method first sautés whole spices including cumin seeds, bay leaves, black peppercorns, and cinnamon along with ginger, garlic, and optional green chili for aromatic layers. Onions and tomatoes are added alongside ground spices such as cayenne, coriander, and chole masala before mixing in drained chickpeas and water. Cooking under high pressure tenderizes the chickpeas thoroughly in about 35 minutes.
After natural pressure release, the gravy’s consistency can be adjusted by mashing some chickpeas slightly, while dried fenugreek leaves and dry mango powder provide characteristic bitterness and acidity. This Punjabi-style curry is often served with rice or flatbreads, offering satisfying comfort food with a robust spice profile.
Substitutions include using lemon juice if dry mango powder is unavailable, and canned chickpeas or tomatoes where fresh ingredients are not on hand (with appropriate cooking adjustments). The recipe can be multiplied without altering cooking time, and a spice pouch can be used for easier cleanup. Sauté steps can be skipped for a quicker, set-and-forget method in the Instant Pot.
Ingredients
- 1 cup chickpeas washed (250 ml, aka Chole or Garbanzo beans
- 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 tomato chopped or 1 tbsp Tomato paste
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- cilantro to garnish
Spices
- 1/2 teaspoon cayenne pepper 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 aka amchur
Whole Spices
- 1 teaspoon cumin seeds aka Jeera
- 2 leaves bay leaf Tej Patta
- 1/2 teaspoon black peppercorns
- 1 inch cassia cinnamon aka 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
- If dry mango powder is unavailable, substitute with 1 tablespoon fresh lemon juice added at the end.
- Choose "Chole Masala" powder rather than chana masala for authentic flavor.
- Adjust green chili type and quantity to control spiciness.
- Use a spice pouch for whole spices to remove them easily after pressure cooking, if preferred.
- Canned chickpeas can be used; rinse and pressure cook for 10 minutes with 1 cup water.
- Fresh tomatoes can be replaced with 1 cup canned tomatoes.
- Cooking time remains about the same when halving or doubling the recipe quantity.
- Press sautéing the spices and aromatics is optional; all ingredients can be cooked together using pressure cook mode for a faster method.
- Serve with rice or flatbreads to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 1271mg | 53% |
| Potassium | 569mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 107mg | 11% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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