Instant pot Chickpea curry (Chana masala)

instant pot chickpea curry with rice in a bowl

This Instant pot chickpea curry is an easy and quick version of restaurant-style Chana masala using an Instant pot. This chickpea curry is vegan, gluten-free, and perfect for lunch and dinner.

Course Main Course, Side Dish

Cuisine Indian

Keyword Instant pot chana masala, instant pot chickpea curry

Prep Time 10

Cook Time 30

Servings

Calories 258kcal

Author Sravanthi Chanda

Equipment

1 Instant Pot

Ingredients

3 cups chickpeas cooked (or 1 cup dried chickpeas)
½ cup onions finey chopped
1 cup tomato puree
1 cup water use 1.5 cups for dried chickpeas
2 bay leaves
½ teaspoon cumin seeds
½ teaspoon garam masala powder
½ teaspoon red chili powder Use Kashmiri red chili powder for more flavor
½ teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon sugar optional
½ teaspoon ginger finely chopped or rough paste
½ teaspoon garlic finely chopped or rough paste
2 tablespoon oil
1.25 teaspoon salt Adjust according to your taste
2 tablespoon cashew cream optional
Coriander leaves for garnishing

Instructions

If you are using dried chickpeas, soak the chickpeas for at least 8 hours or overnight. Discard the water from soaked chickpeas, rinse them 2 to 3 times, and keep them aside.
Start the Instant pot in saute mode. Add oil, bay leaf, and cumin seeds.
Once the cumin seeds start spluttering, add ginger paste, garlic paste, and chopped onions. Saute them for 3 to 4 minutes.
Now add tomato purée and cook it for 4 to 5 minutes.
Add spice powders to this cooked tomato mixture and mix it well.
Add cooked chickpeas and stir it, so the tomato mixture is coated well with the chickpeas.
Now add the water to this chickpeas tomato mixture. Deglaze the pot to avoid burn signals.
Mix it well and stop the Instant pot saute mode.
Close the Instant pot with its lid and seal the vent. Start the Instant pot again in manual or pressure cook mode and cook it on HIGH pressure for 5 minutes.
If you are using uncooked chickpeas, set the timer for 35 minutes and cook it on HIGH pressure. And use 1.5 cups of water for every 1 cup of dried chickpeas.
When the Instant pot finishes cooking, wait 10 minutes and release the pressure carefully.
If using cashew cream, add it now.
Garnish the curry with fresh cilantro leaves for added flavor.
Mix the curry once, and the easy Instant pot chickpea curry is ready to serve with basmati rice and naan bread.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition