Instant Pot Chana Masala - Punjabi Chole - Chickpea Curry

Chana Masala also called Punjabi Chole, is one of the most popular and iconic Indian curry recipe. Wholesome and nutritional powerhouse, this Vegan Chickpea Curry is also gluten free and soy free.

Learn to make restaurant quality Punjabi chole using electric pressure cooker like Instant Pot as well as on stove top presure cooker. Like Rajma Masala , Punjabi Kadhi Pakora and Aloo Matar, this curry is Indian Soul Food.

What is Chana Masala ?

Chana Masala is popular Indian curry originated in Northern Parts of India. Chana or chole means Chickpeas or Garbanzo Beans. Masala is generic term used for Indian spice mix. So chana masala is Indian chickpea curry.

There are several different styles to make this curry. Some make it dry stir-fry like curry, some prefer it liquid curry( called gravy). This rustic, earthy curry packs in superb varied flavors that are sure to entice your palate.

This gluten-free, vegan and dairy free chana masala is full of plant protein and fiber. It has great depth of flavors thanks to myriad of herbs and spices

How to Make Restaurant Quality Chana Masala

You can easily make Chole using electric pressure cooker like Instant Pot. You can make it on stove top as well. You simmer soaked chickpeas in onion, tomato gravy, along with aromatic spices and herbs.

Authentic recipes are darker brown in color. To get the color, a black tea bag ( or two) is used cooking. The tea bag gives it nice rustic color. Don't worry it does NOT change the taste of the curry at all.

Popular Indian Chickpea Curry

Punjabi Chole and its fan following spans across all walks of life. They are served in road side stalls in India (called Dhaba) to elegant and posh Indian wedding menus. Indian dinner scene is incomplete without Chole.

Chana Masala is authentic traditional dinner recipe. Just like any heirloom recipes, the treasure is passed on from generations to generations. Every family has it's peculiarity and pride in making such dishes. This recipe is an adjusted version of my family favorite.

Easy Shortcuts

Work smarter not harder my friends !! Seriously though, here are my few tips to make this Indian Chickpea Curry in a hurry.

• If you forget to soak chickpeas, use canned chickpeas. Drain and rinse the canned chickpeas before using. Cooking time gets reduced to 10 minutes.
• Use store brought Chole Masala. I prefer to use Everest Brand Chole Masala. Adding a amazon affiliate link to buy it here. They are not sponsoring this post. I just love the taste of this brand.
• Use Marinara Sauce. Instead of cutting and sautéing onion, tomato and ginger garlic in oil, use marinara sauce. It gives deep red color with tangy taste.

How To Make Quick Bhature to serve with Chole?

Chole are often served with Bhature. Bhature is fluffy thick Indian bread that is deep fried. Traditional method as always is very tedious and time consuming.

My impromptu method to satisfy cravings includes this: Use small size Mexican tortillas. In a large skillet heat up oil on medium heat. And deep fry the tortilla till golden brown. This trick works like a charm.

One of my most popular dinner menu includes Chole Bhature and I can't tell you how popular and nostalgic and delicious it is.

This recipe makes it as curry ( gravy ) which can be served as a healthy side dish along with all types of rice, roti, naan, paratha, couscous, quinoa or even on a bed of salad.

Chana Masala for Meal Prep

You absolutely can !! You can double or triple this recipe and use the leftovers for multiple lunches.

Cooking time will remain the same, even if you double the quantity. I often like to make multiple dishes at once using INSTANT POT pot in pot method. The trick is make the dishes that have same cook time.

For this recipe, since the actual cook time over 20 minutes, brown basmati rice will cook along perfectly. You can also use white basmati rice. Here's how I pack Chole with brown rice for lunch.

Ingredients

The exact measurements and details are in recipe card. Here's the ingredients with little more details.

• Chickpeas or garbanzo beans or chole are the main ingredient. You rinse and soak them in water for at least 4-6 hours, preferably overnight for perfectly melt in mouth texture.
• The onion, garlic, ginger and tomato are sauté in oil to make a base gravy.
• I like to use San Marzano Tomato Paste to add extra red color and tangy sweet taste. These tomatoes tend to be sweeter and less acidic.
• Dried fenugreek leaves or Kasoori Methi adds authentic Indian flavor to this scrumptious curry. If you don't have it readily available, simply skip it. Adding Amazon link in case you want to buy it.
• Dry Mango Powder ( amchur) adds a wonderful tangy taste to the chole. If you don't have dry mango powder or amchur, substitute it with 1 tablespoon lemon juice.
• Herbs and Spices : Chana Masala - Chole Masala powder is a spice blend used in this curry. Turmeric, ground cumin, ground coriander, fennel seeds, mint leaves, black and green cardamom, mace, cassia leaf and few other herbs are blended together. It brings amazing flavors and unique taste to this recipe. As a substitute, you can use garam masala. A mix of whole spices and ground spices adds top notch flavors to this recipe.
• Oil or ghee, salt, pepper and paprika ( chili powder) are rest of the ingredients

Instant Pot Chana Masala Recipe

Rinse the chickpeas/garbanzo beans/ chole in cold water for couple minutes. Soak them in water for at least 4-6 hours, preferably overnight for perfectly melt in mouth texture. Beans also double the size once soaked. When ready to cook, drain them in colander.

Heat the oil in the pan. Add cumin seeds, bay leaves, cinnamon, minced ginger and garlic. When the cumin seeds and ginger and garlic turn slight brown, add onions and sauté for few minutes.

Add tomato, paste and all other spices. Continue to sauté for few more minutes. You should sense the aroma. The oil will start to separate on the sides. ( this step helps bring out all intense flavors)

Add soaked chickpeas, teabag and water for cooking. Stir well. Make sure to scrap through the bottom so nothing is stuck there. (de-glaze).

Manual or high pressure cook for 30 minutes. When they are cooked, Carefully remove and discard the tea bag, bay leaves and cinnamon stick. Stir well. Using the back of ladle or spatula mash some of the chickpeas for thicker gravy. Garnish with chopped cilantro and serve warm.

Stovetop Pressure Cooker Chana Masala

• Heat oil in the pressure cooker on medium-high heat. Add cumin seeds, bay leaves, ginger and garlic. When the ginger and garlic start to sizzle, add onions and sauté for 3 minutes.
• Add tomato, paste and all other spices. Mix well and continue to sauté till oil starts to separate on the side.
• Drain the soaking water from chickpeas. Add chickpeas and water for cooking. Mix well. Close the lid.
• Pressure cook on medium-high heat till you hear 6-7 whistles. Let the pressure release naturally. Open the lid.
• Use a hand masher or the back of your spatula to mash the chole a bit. Add extra dried fenugreek leaves crushed in your palm for extra kick of flavors.
• Garnish with cilantro. Chole Masala is ready to be served

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📖 Recipe

Instant Pot Chana Masala - Punjabi Chole - Chickpea Curry

Prajakta Sukhatme

Chana Masala or Punjabi Chole is treasured Indian Chickpea Curry. This restaurant quality curry is gluten free and vegan. It can be made in the presure cooker like Instant Pot or stovetop. Suggested serving with short cut Bhature.

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Curry

Cuisine Indian

Servings 4 cups

Calories 278 kcal

Ingredients

  

1x2x3x

for Chole Curry

• ▢ 1 cup dry Chickpeas soaked overnight in 4 cups of water
• ▢ 1 Tablespoon Oil
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon minced ginger
• ▢ 1 medium Onion finely diced
• ▢ 2 small Tomatoes chopped
• ▢ 2 Tablespoon Tomato paste
• ▢ 2 cups Water for cooking
• ▢ 1 black teabag for color
• ▢ Cilantro to garnish

Spices and Herbs

• ▢ ½ teaspoon Cumin seeds
• ▢ 2 Bay leaves
• ▢ 1 teaspoon Coriander powder
• ▢ 1 Tablespoon Chole Masala
• ▢ ½ teaspoon Red chili powder
• ▢ ¼ teaspoon crushed black pepper
• ▢ 1 inch Cinnamon stick or ¼ teaspoon cinnamon powder
• ▢ 1 Tablespoon Dry Fenugreek leaves
• ▢ 2 teaspoon Dry Mango powder substitute 1 Tablespoon lemon juice
• ▢ Salt to taste

Instructions

 

• Wash the chickpeas in cold water. Soak chickpeas in 4 cups of water for at least for 4+ hours , or preferably over night. Drain them and discard the water just before cooking.

Instant Pot Instructions:

• Start instant pot in SAUTE mode. Add oil, cumin seeds, bay leaves, cinnamon, minced ginger and garlic. 
• When the cumin seeds and ginger and garlic start to sizzle, add onions and sauté for few minutes. Add tomato, paste and all other spices.
• Continue to sauté for few more minutes. You should sense the aroma. The oil will start to separate on the sides. ( this step helps bring out all intense flavors)
• Add soaked chickpeas, teabag and water for cooking. Stir well. Make sure to scrap through the bottom so nothing is stuck there. (de-glaze) Cancel SAUTE.
• Close the Instant Pot lid . Select MANUAL high pressure mode for 30 minutes with vent in sealing position. Alternatively, you can choose BEAN mode too.
• When the instant pot finishes cooking , let the pressure release naturally for 15 minutes. Release the leftovers pressure manually.
• Open the instant pot lid. Carefully remove and discard the tea bag, bay leaves and cinnamon stick.
• Stir well. Using the back of ladle or spatula mash some of the chickpeas. If the curry looks too thin or watery, turn the instant pot setting to sauté mode and let it boil for 2 minutes.
• Garnish with chopped cilantro. For added flavor, crush some dry fenugreek leaves on your palm and sprinkle them over. Chole Masala is ready to be devoured. Serve warm.

For Stovetop Pressure Cooker Chana Masala

• Heat oil in the pressure cooker on medium-high heat. Add cumin seeds, bay leaves, ginger and garlic. When the ginger and garlic start to sizzle, add onions and sauté for 3 minutes.
• Add tomato, paste and all other spices. Mix well and continue to sauté till oil starts to separate on the side. 
• Drain the soaking water from chickpeas. Add chickpeas and water for cooking. Mix well. Close the lid.
• Pressure cook on medium high heat till you hear 6-7 whistles. Let the pressure release naturally. Open the lid.
• Use a hand masher or the back of your spatula to mash the chole a bit. Add extra dried fenugreek leaves crushed in your palm for extra kick of flavors.
• Garnish with cilantro. Chole Masala is ready to be served

Notes

For Pot in Pot cooking: Brown Rice

Prepare the curry mixture in main insert. Place the tall trivet in the middle of main insert. Combine water and brown rice in a InstantPot safe stackable container. Place the container on top of the trivet. Close the lid.

After it's done cooking, use tongs or oven mitts to carefully lift the bowl of brown rice. Then take out the trivet. Handle with extreme caution since it will be steaming hot.

Nutrition

Serving: 1cupCalories: 278kcalCarbohydrates: 44gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 198mgFiber: 10gSugar: 10g

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