Instant Pot Chana Masala | Indian Chickpeas
Homestyle Chana Masala Recipe is a delicious traditional Indian recipe made with chickpeas. Best of all it's made easily in your Instant Pot!
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Cooking the Chickpeas
- 1 cup dry chickpeas
- 2-3 Bay Leaves
- hot water to cover the chick peas while they soak
- 3 cups Water to cook in Instant Pot
Finishing with Masala
- 1/3 cup onion masala
- 1 tablespoon Ghee
- 2 teaspoons chana masala (omit if you don't have although it really does add an authentic taste to it)
- 1 teaspoon Salt
- 1/2 teaspoons Amchoor if you have it or one lemon squeezed for juice
Quick Soak and Cook the Chana
I find it easier to quick soak the chana in hot water for an hour but if you're using a Instant Pot you can skip this step. In that case, you will need to add cooking time to compensate.
Drain the water the chana are soaked in and put the chana in your Instant Pot along with 3 cups of water.
Add the bay leaves and cook at high pressure for 15 minutes if you want it firm, or 20 minutes if you want a slightly creamy curry ( I went with 20 minutes).
Allow it to release pressure naturally.
Open it up and drain the water, but save it for now.
Use a potato masher or something heavy and roughly mash about half the chana. You're doing this to thicken the final sauce. Please do not add corn starch to thicken! Use the chana mash to thicken.
Set this aside.
Finishing the Chana
Heat your pot or skillet and when it's hot, add the ghee and then add the Onion Masala you made earlier.
Sauté until this is heated through, and then add 2 teaspoons of chana masala and 1 teaspoon of salt. Mix well.
Add in your semi-mashed chana and some of the cooking water and heat through.
Add lemon juice and taste to see if you need any more, or any additional salt.
Garnish with cilantro and serve with rice or Naan or Chapatis.
Calories: 260kcal | Carbohydrates: 34g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Fiber: 14g | Sugar: 5g