Chana Masala in the Instant Pot: Quick, Easy, and Delicious Indian Cuisine

The Quintessential Indian Chickpea Curry

Chana masala, also known as chole or chickpea curry, is the epitome of Indian soul food. This beloved dish features tender chickpeas simmered in a fragrant, spice-infused tomato gravy – a true delight for the senses. As a seasoned culinary professional, I’m thrilled to share my quick and easy Instant Pot method for creating an authentic Punjabi-style chana masala that rivals any restaurant offering.

Mastering the Art of Chana Masala

The key to an exceptional chana masala lies in the perfect balance of spices. While store-bought spice blends can be convenient, I’ve developed a homemade spice combination that truly captures the depth of flavor found in the best Punjabi-style chana masala. By using readily available pantry staples, this recipe ensures you can enjoy the complex, aromatic notes of garam masala, coriander, cumin, and more, without the hassle of tracking down specialty ingredients.

Tip: Freshly ground spices will always provide the most vibrant and authentic flavor, so consider investing in a spice grinder or mortar and pestle to unlock the full potential of your chana masala.

Embrace the Instant Pot for Effortless Cooking

While traditional chana masala can be a labor-intensive dish, requiring pre-soaking and simmering the chickpeas, the Instant Pot makes the process a breeze. By pressure-cooking the chickpeas directly in the aromatic sauce, you’ll achieve the perfect texture – tender yet still maintaining their shape – without the need for multiple pots and lengthy cooking times.

Pro Tip: Soaking the dried chickpeas overnight or using the Instant Pot’s quick-soak method ensures they cook up perfectly tender, no matter which method you choose.

Customizing Your Chana Masala

One of the joys of making chana masala at home is the ability to tailor the flavors to your personal preferences. Feel free to adjust the heat level by adding more or less chili powder. If you prefer a thicker, creamier curry, simply mash a portion of the chickpeas against the side of the pot to thicken the sauce. And for a truly authentic touch, serve your chana masala with warm Indian flatbreads, such as Kawan Parathas or homemade roti.

Instant Pot Chana Masala: A Flavor-Packed Delight

Ingredients:

1 lb (450g) dried chickpeas, soaked overnight or quick-soaked*
2 tablespoons (30ml) cooking oil (such as vegetable or coconut oil)
1 large onion, finely diced
4 cloves garlic, minced
1-inch (2.5cm) piece of ginger, grated
1-2 green chilies, finely chopped (optional)
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) ground turmeric
1 teaspoon (5ml) red chili powder (or to taste)
1 teaspoon (5ml) salt (or to taste)
1 (14oz/400g) can diced tomatoes
1 cup (240ml) water or vegetable broth
2 tablespoons (30ml) lemon juice
Chopped cilantro for garnish (optional)

*If using canned chickpeas, reduce the water to 1/2 cup (120ml) and the pressure cooking time to 5 minutes.

Instructions:

If using dried chickpeas, soak them in water overnight or use the Instant Pot’s quick-soak method: Cover the chickpeas with water, seal the Instant Pot, and cook on high pressure for 10 minutes, then allow for a natural pressure release.
Once the chickpeas are soaked and drained, set the Instant Pot to the Sauté function. Add the oil and heat until shimmering.
Add the diced onion and sauté for 5-7 minutes, until softened and lightly browned.
Stir in the garlic, ginger, and green chilies (if using), and sauté for an additional 1-2 minutes until fragrant.
Add the ground coriander, cumin, garam masala, turmeric, and red chili powder. Stir to coat the onion mixture and toast the spices for 30 seconds.
Pour in the diced tomatoes and water or broth, and stir to combine. Add the drained chickpeas and stir to incorporate.
Secure the lid on the Instant Pot and set to cook on high pressure for 15 minutes. Once the cooking time is up, allow for a natural pressure release, which should take 10-15 minutes.
Carefully open the lid, and stir in the lemon juice. Taste and adjust seasoning as needed, adding more salt, chili powder, or garam masala to suit your preferences.
Serve the chana masala hot, garnished with chopped cilantro if desired. Enjoy with warm Kawan Parathas, basmati rice, or your choice of Indian flatbread.

Stovetop Chana Masala: An Authentic Alternative

For those without an Instant Pot, you can easily prepare this chana masala on the stovetop. The process is slightly more involved, but the results are equally delicious.

Stovetop Instructions:

If using dried chickpeas, soak them overnight or use the quick-soak method: Cover the chickpeas with water, bring to a boil, and then turn off the heat, allowing them to soak for 1 hour. Drain and rinse the chickpeas.
In a large saucepan or Dutch oven, heat the oil over medium heat. Add the cumin and mustard seeds, and sauté for 1-2 minutes until fragrant.
Add the diced onion and sauté for 5-7 minutes, until softened and lightly browned.
Stir in the garlic, ginger, and green chilies (if using), and sauté for an additional 1-2 minutes.
Add the ground coriander, cumin, garam masala, turmeric, and red chili powder. Stir to coat the onion mixture and toast the spices for 30 seconds.
Pour in the diced tomatoes and water or broth, and stir to combine. Add the chickpeas and stir to incorporate.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the chickpeas are very tender and the sauce has thickened.
Stir in the lemon juice. Taste and adjust seasoning as needed, adding more salt, chili powder, or garam masala to suit your preferences.
Serve the chana masala hot, garnished with chopped cilantro if desired. Enjoy with warm Kawan Parathas, basmati rice, or your choice of Indian flatbread.

Unlocking the Secrets of Chana Masala

Whether you choose the convenience of the Instant Pot or the traditional stovetop method, mastering chana masala is a rewarding culinary journey. By understanding the key spices and techniques, you’ll be able to create a vibrant, flavor-packed dish that will transport your taste buds to the bustling streets of India.

Remember, the beauty of chana masala lies in its versatility. Feel free to experiment with the heat level, texture, and serving accompaniments to make this recipe your own. With a little practice, you’ll be whipping up restaurant-quality chana masala right in your own kitchen.

So, what are you waiting for? Dive into the world of Instant Pot chana masala and experience the comforting, aromatic delight of this beloved Indian classic. Happy cooking!