This authentic Chana Masala Recipe can be made in an Instant pot or on the stovetop. Either way, this quick and easy vegetarian dinner recipe is full of delicious Indian flavors! Serve it over basmati rice with naan bread, or over baked sweet potatoes or like a Sloppy Jo (Masala Jo!). Scroll down to see what you can do with this!
Last week I made a big batch of Instant Pot Chana Masala and served it up three different ways during the busy week. First we had it over fluffy basmati rice with naan bread, next we served it over roasted sweet potatoes and then lastly piled it in a brioche bun with avocado, and served it like a “Sloppy Jo”. Super Tasty!
If wanting to use dry chickpeas, the easiest way to make this is to use an instant pot! It turns out great and is fast and easy.
If you rather use canned beans, I much prefer the stove-top method, but take your pick! Either way you will love the flavor here.
What is Chana Masala?
- Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan.
- Chana Masala is Hindi for “Spiced Chickpeas”.(Chana translates to chickpeas and masala translates to spice.)
- If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish. Get it? 😉
Can you make Chana Masala Vegan?
- Of course! BUT I really hesitate because it is the use of ghee that gives this Chana Masala its amazing flavor! That being said, do as you please. Sub coconut oil, or olive oil. 🙂
Can you make Chana Masala in an Instant Pot?
- YES absolutely- especially if using dry chickpeas. Dry chickpeas will either need to be soaked or pre-cooked in the instant pot for a few minutes. It’s easy!
Chana Masala starts with a fragrant mix of spices. Remember, masala means “spice”.
What are Chana Masala Spices?
Chana Masala actually varies greatly in India depending on the area, and even down to the specific household. Each blend is unique. And that is what makes this fun! Here is my favorite blend, but please adapt it to your own tastes!
- cumin seeds ( whole)
- fennel seeds ( whole)
- garam masala
- ground cumin
- ground coriander
- chili powder
- dried fenugreek leaves
- ground turmeric
Saute the whole spices in ghee, then add the shallot, garlic and chili.
TIP: Ghee brings this to another level.
Then add the ground spices… and saute, which will give the final dish delicious depth!
Then add the fresh tomatoes, water, soaked chickpeas and bay leaves, and season with salt. Let this pressure cook for 40 minutes.
TIP: For some reason, using fresh tomatoes tastes way better than canned.
Serve this with pickled onions and cilantro, with basmati rice and/ or naan bread.
Or for something different, serve it atop a baked sweet potato! So yummy!
We also had it this way, served as a “Sloppy Jo” with Avocado inside a soft Brioche bun. Delish!
So play around with this, and see how you like it best!
The leftovers can also be frozen!
Hope you enjoy. and let me know how you like it in the comments below!
Also, share how you serve it!
xoxo
PrintInstant Pot Chana Masala
This authentic Chana Masala Recipe can be made in an Instant pot or on the stovetop. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
- Prep Time: 30
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 6-8 1x
- Category: Vegan, Main
- Method: Instant pot, stove top
- Cuisine: Indian
Ingredients
- 1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
- 2 tablespoons ghee or oil. ( GHEE elevates this to the next level of goodness!!!)
- 2 teaspoons cumin seeds ( whole)
- 1 teaspoon fennel seeds ( whole)
- 2 large shallots, diced ( or one onion diced)
- 2 fat garlic cloves, rough chopped
- 1/2 –1 jalapeno or 1 serrano chili, finely diced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground turmeric
- 2 bay leaves
- 2 medium tomatoes, diced (and their juices) or 14-ounce can diced tomatoes, with juices. (although fresh tastes better here)
- 1– 1 1/2 teaspoon salt ( use more if dry chickpeas, less if canned)
- 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
Serve over Basmati Rice or with naan Bread! Or over roasted sweet potatoes, or in a bun like a sloppy Jo!
Instructions
- If using dry beans, soak chickpeas in a bowl with 6 cups water, for 12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
- Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.
- Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.
- Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.
- Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
- Once the tomatoes start to break down add the water (if using dry chickpeas), salt and drained chickpeas. Give a good stir, scraping up browned bits ( to prevent burn error).
- Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
- Taste and adjust salt.
Notes
Instant Pot Cooking Times:
- If using soaked chickpeas (12-hour soaking method-my prefered method), pressure cook Chana Masala for 25 minutes.
- You can “PRE COOK” chickpeas in the instant pot for 15 mins (high pressure) with 4 cups water and 1/2 teaspoon salt. Drain and follow recipe, pressure cook Chana Masala for 40 minutes.
- If using unsoaked chickpeas, pressure cook Chana Masala 55 minutes. Naturally release. (If using unsoaked chickpeas- be aware, they may not cook evenly- especially if they are older beans)
How to pre-soak chickpeas in the Instant pot: place 2 cups dry chickpeas, 4 cups water, and 1/2 teaspoon salt. Set to High pressure for 15 minutes. Manual or natural release. Drain, set chickpeas aside and wipe out the Instant Pot.
If using canned chickpeas, set instant pot to 6 minutes, add only 1/2 cup water, manually release.
*Or, preferably, make this on the stovetop with canned chickpeas, following the same directions, only adding 1/4- 1/2 cup water, simmering on low, for 10-15 minutes.
I really prefer the taste of fresh tomatoes in the recipe, versus canned.
Remember dry chickpeas will need more salt, canned chickpeas perhaps less salt.
Keywords: Instant Pot Chana Masala, Chana Masala recipe in an instant pot, authentic Chana Masala recipe, Chana Masala recipe
What would you suggest as a substitute for the fenugreek? I can’t seem to find it
Hi Kathy, there is no replacement- it is truly unique. Can you get online?
If I was going to use canned tomatoes instead of fresh, how many cans (or fractions of) would I use? Also, how many cans of chickpeas? Thank you!
1 14-ounce can diced tomatoes and 3 14-ounce cans chickpeas (4-5 cups)
For Instant Pot, the instructions around the chickpeas was pretty confusing. I ended up preparing the chickpeas on their own ahead of time using the instant pot (dried peas, 45 minutes on high, quick release). The peas weren’t cooked through enough, so I ran them for another 15 minute pressure cook session.
From there, I put the chickpeas aside and began preparing the other ingredients. After following the recipe and adding the cooked peas to the mix, I wondered to myself, “Where’s the water? This thing’s gonna burn!”. So, I added nearly 1/2 a cup of water to the mix and started the Instant Pot pressure cook.
Five minutes in, I got the infamous “Food Burn!” error. Opened the pot, added water, scraped the bottom of the pan, and started over. Now, as I type this, I am getting another “Food Burn!” error, but I’m going to just keep the cook going and see what happens.
The consistency is quite soupy at the moment. Not really sure if the author has done this on an instant pot. Hope it turns out.
★★★
Hi Joe- I’m sorry about this. I see how confusing the directions are and updated them to make more clear. The burn error is likely due to having browned bits at the bottom of the pan. I get the best results with presoaking the beans.
YUMM! This is so flavorful! It’s also incredibly satisfying.
This was the first recipe of Sylvia’s that I tried. I’ve not cooked much Indian food before, and tend to be a flustered (sometimes crying) person in the kitchen. This recipe was easy and may be a new favorite in my household.
Sylvia, THANK YOU! I have actually started to enjoy cooking.
Yay! I love hearing that. It can be so therapeutic and creative.
Turned out perfectly. Love the flavor and spices, really tasty.
★★★★★
I enjoy all of your recipes! Thank you for sharing and wish you were on the East Coast!!
★★★★★
Hi, I see IP cooking times for dried chickpeas and canned chickpeas, but not pre-soaked. Assume it wouldn’t be 40 minutes? Thanks
Correct! Sorry, I updated the recipe with NOTES for cooking times. Thanks!
Thanks! I’m back making this a second time – love over sweet potatoes. It’s a great winter comfort food. Using my rancho gordo chickpeas!
Oh goody! So glad you like it. Those beans make everything better. 🙂
Really enjoyed making this. The scents are incredible. The flavor incredible. However I made this on stove top because I don’t want/need an instant pot. In my opinion the 2 cups of water was too much and distilled the flavor. I personally like my Chana Masala a bit thicker to mound onto my sweet potato or naan. Otherwise another recipe I cherish from the many you provide. Thank you so much for instilling challenge and out of the norm recipes I love them!!
Hi Jeanette, my mistake – I’m assuming you used canned chickpeas- I forgot to adjust the water for that in the recipe. It’s fixed now and sorry about that!
When are you meant to add the jalapeno/serrano chili?
Ooops, fixed the recipe, thanks Katie!
looks amazing! how to do it stovetop without an instant pot/pressure cooker?
See recipe notes. 🙂