4.8 from 180 votes
Instant Pot Chana Masala (Punjabi Chole)
Quintessential Indian soul food, this chana masala recipe homemade garam masala for authentic punjabi flavors
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
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.