Chana Masala (Instant Pot or Stovetop)

An authentic recipe for Chana Masala using dry or canned chickpeas that can be made in an Instant pot or on the stovetop. Easy and flavorful, vegan-adaptable!

Chana Masala is a classic Indian stew typically made with spiced chickpeas., tomatoes, onions, garlic and ginger.  Served with basmati rice and naan, it becomes a hearty vegetarian meal.

This version takes advantage of the instant pot, especially if wanting to use dry chickpeas, it turns out great and is fast and easy. But feel free to use canned chickpeas if that’s what is on hand. Either way, this quick and easy vegetarian dinner recipe is full of delicious Indian flavors!

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)
•  garam masala
•  ground cumin
•  ground coriander
• fennel seeds
• paprika (or chili powder)
•  dried fenugreek leaves
•  ground turmeric

Saute the whole spices in ghee, then add the onions, 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!

So play around with this, and see how you like it best. The leftovers can also be frozen!

Hope you enjoy the Chana Masala and let us know how you like it in the comments below!

xoxo

More recipe you may like: 

• Emerald Dal
• Palak Paneer (Paneer in Fragrant Spinach Sauce)
• How to Cook FLUFFY Basmati Rice!
• Easy Homemade Naan Bread!
• Raita Recipe
• Pickled Red Onions
• Cilantro Mint Chutney Recipe

Chana Masala (Instant Pot or Stovetop)

★★★★★ 4.8 from 18 reviews

• Author: Sylvia Fountaine
• Prep Time: 30
• Cook Time: 60 mins
• Total Time: 1 hour 30 minutes
• Yield: 6-8
• Category: Vegan, Main
• Method: Instant pot, stove top
• Cuisine: Indian
• Diet: Vegetarian

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Description

An authentic Chana Masala Recipe that 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!

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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
• 3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!)
• 2 bay leaves
• 2 teaspoons  cumin seeds (whole)
• 1 teaspoon fennel seeds
• 2 onions, diced
• 4 fat garlic cloves, rough chopped
• 1/2 –1 jalapeno or 1 serrano chili, finely diced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder or paprika
• 1 teaspoon dried fenugreek leaves(optional)
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
• 1 1/2 teaspoons salt (taste, 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)
• 1 teaspoon honey or sugar if needed

Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.

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Instructions

1. If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
2. Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds  and fennel seeds stirring 2-3 minutes until fragrant and golden.
3. Add onions. Saute 5-7 minutes until golden. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
4. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
5. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
6. Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
7. Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
8. Taste and adjust salt. If it tastes bitter, add a little sugar or honey  ( 1-2 teaspoons) to help balance.
9. If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.

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Notes

Instant Pot Cooking Times:

1. If using soaked chickpeas (12-hour soaking method-my prefered method), pressure cook Chana Masala for 25 minutes.
2. If using unsoaked chickpeas (which I really don’t recommend) pressure cook Chana Masala on high for 55 minutes. Naturally release. (Be aware, they may not cook evenly- especially if they are older beans)

How to “pre-soak” chickpeas in the Instant pot: place 1 1/2 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. Follow the recipe and pressure cook the chana masala for 40 minutes.

If using canned chickpeas, set instant pot to 6 minutes, add only 1/2 cup water,  manually release.

STOVE TOP:

1. In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds  and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Saute 5-7 minutes until golden, lowering the heat to medium. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
2. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
3. 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,  salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 40 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance.
4. *Or, 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.

***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

Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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