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Instant Pot Best Chana Masala | Chickpea Curry | Restaurant Style | Popular Indian Vegetarian Recipe

Best tasting & restaurant-style chana masala or chickpea curry made in the Instant Pot…

Chana masala is the most popular Indian vegetarian curry, enjoyed by both veg & non-vegetarians. This dish is found on the menu of all the Indian restaurants. Follow this recipe & make restaurant-style chana masala in the Instant Pot. Chana masala is served with Bhatura or Puffed wheat bread or Poori or with Basmati rice.

Recipe for Puffed Up Bhatura- without yeast & egg

Cooking Video

Instant Pot Best Chana Masala | Chickpea Curry | Restaurant Style | Popular Indian Vegetarian Recipe
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For making Ground Paste
  • Oil- 1 tbsp
  • Onion, chopped- 2
  • Ginger- Garlic, chopped- 1 tbsp
  • Tomatoes, chopped- 2
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
For Cooking
  • Ghee or Oil- 1 tbsp
  • Dried bay leaves- 2
  • Whole cardamom- 4
  • Whole cloves- 2
  • Whole cinnamon- 1 inch slice
  • Garam masala- 1 tsp
  • Kashmiri chili powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Green chilies, halved- 2
  • Cooked Chickpeas- 2½ cups
  • Water- 1½ cups (total added)
  • Dried mango powder or Amchur powder- ½ tsp (or add ½ tbsp lemon juice)
  • Salt- 1 tsp
  • Cilantro, chopped- ¼ cup
  1. I've pressure-cooked the chickpeas separately in the Instant Pot.
  2. Add 1½ cups dried chickpeas along with 2 cups water to the stainless steel pot.
  3. Pressure cook at high pressure for 25 minutes.
  4. Let pressure release naturally for 10 minutes & then do a quick pressure release.
  5. You can save the chickpeas water- can be added while making the chana masala.
  6. Keep aside the cooked chickpeas.
Making the ground paste
  1. Turn on the saute setting on the Instant Pot. The temperature should be medium or normal.
  2. Let stainless steel pot turn hot.
  3. Add 1 tbsp oil.
  4. Add onions, season with salt.
  5. Add ginger & garlic.
  6. Cook for 2 minutes.
  7. Add tomatoes, cook for 2 minutes.
  8. Add chili powder & turmeric powder, combine well.
  9. Cook for 2 minutes.
  10. Remove the stainless steel pot from the main pot.
  11. Cancel saute setting.
  12. Let cool down for a few minutes.
  13. Add the cooked onion-tomato to a blender jar.
  14. Puree at high speed to a smooth paste.
  15. If water is required to puree, add ¼ cup water.
  16. Keep aside the pureed paste.
Cooking Chana masala
  1. Turn on Saute setting, temperature should be medium or normal.
  2. Wash the stainless steel pot that was used for cooking onion-tomato, don't use it without washing the bottom of the pot will turn brown while cooking.
  3. Let the stainless steel pot turn hot.
  4. Add ghee or oil.
  5. Add dried bay leaves, whole cardamom, cloves & cinnamon.
  6. Saute for a few seconds, don't burn them.
  7. Add the pureed onion-tomato paste, combine well.
  8. Rinse the blender jar with ½ cup water, add that to the pot.
  9. Add garam masala, Kashmiri chili powder, coriander powder & salt.
  10. Combine well,
  11. Add green chilies.
  12. Add cooked chickpeas, combine well.
  13. If you have saved the liquid from the cooked chickpeas, add 1 cup of that liquid or add water.
  14. Keep covered with a lid.
  15. Combine well, cook for 5 minutes.
  16. Add dried mango powder or amchur powder.
  17. If you don't have mango powder, add ½ tbsp lemon juice.
  18. Combine well, cook for 2 minutes.
  19. Taste & add more salt if required.
  20. Add chopped cilantro, combine well.
  21. Remove the stainless steel pot from the main pot.
  22. Keep it covered for a few minutes.
  23. Serve into a bowl, enjoy with Bhatura or Poori or Basmati rice.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...