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Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker
4.9 from 927 votes

Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker

Instant Pot Chana Masala is a richly spiced chickpea curry made by pressure cooking soaked chickpeas with aromatic whole and ground spices, ginger, garlic, onion, and tomato. The dish is finished by adding dry mango powder and dried fenugreek leaves to deepen the flavor and balance acidity. This preparation offers a hearty vegetarian entrée with warm, layered spices and tender chickpeas.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 255 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours. 
For Instant Pot Chana Masala:
  1. Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili. 
  2. When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes 
  3. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
  4. 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)
  5. 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.
  6. 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.
  7. Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
For Stovetop Pressure Cooker Chana Masala
  1. 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. 
  2. When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes 
  3. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
  4. Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
  5. 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. 
  6. Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water. 
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 255

% 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.