Chana Masala Recipe (Instant Pot and Stove Top)
Chana Masala is a popular Indian dish made with raw chickpeas that are soaked overnight and cooked in a flavorful and delicious combination of onions, tomatoes, and spices. Protein-packed, gluten-free, and vegetarian, easily customize this dish to suit your preferences. Stovetop and Instant Pot instructions are included.
Servings: 8 servings
Equipment
Ingredients
- 2 cups dry chickpeas see notes
- 6 tablespoon ghee or olive oil
- 2 bay leaves
- 1 cinnamon stick
- 2½ teaspoon cumin seeds
- 6 whole dried red chili peppers optional
- 2 medium onions minced
- 2 Serrano peppers or jalapeño (optional), seeds removed and chopped
- 6 cloves garlic minced
- 1 (1-inch) piece fresh ginger peeled and minced (approximately 1 tablespoon)
- 1 (32 ounce) can diced tomatoes
- 2 tablespoon chili powder
- 2 teaspoon coriander powder
- 2 teaspoon amchur (mango powder)
- 1½ teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoon salt plus more to taste
- 1 tablespoon fenugreek leaves kasoori methi
- 5 cups water or broth
- cilantro to garnish
- fresh lemon juice for serving
Instructions
Instant Pot Instructions
- Soak the chickpeas (chana): Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. This helps the chickpeas cook faster (see my tips below if you forget to pre-soak your chickpeas). Drain and rinse well. Set aside.
- Sauté the onion and aromatics (see the notes below to do this step on the stovetop). Set the Instant Pot to sauté mode, medium heat, and add the ghee.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted for about 2 minutes (do not burn, or they will turn bitter).
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
- Scrap any brown bits stuck to the bottom of the pot (add a little water to help, if needed). Add the canned tomatoes. Mix well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Turn off sauté mode. Double-check that there are no brown bits stuck to the bottom of your Instant Pot.
- Add the chickpeas: Add the soaked and rinsed chickpeas to the Instant Pot plus 5 cups of water (or 4-4½ cups of water for a thicker consistency).
- Pressure Cook: Secure the lid and close the vent to the sealing position. Set your Instant Pot to “manual” mode and set it to cook for 45 minutes on high pressure. Once the cooking time has been completed, allow your Instant Pot to release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the lid and season with additional salt to taste.
- Serve garnished with fresh chopped cilantro and fresh lemon juice, if desired.
Stovetop Instructions
- Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. When ready to use, drain and rinse well. Set aside.
- Add the ghee to a large pot or Dutch oven set over medium heat. Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes. Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
- Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Add the soaked chickpeas plus 5-6 cups of water (or 6-7 cups of water for chickpeas that were not pre-soaked). Bring to a boil over high heat, then reduce heat to a simmer.
- Simmer, uncovered, over low heat for approximately 1-2 hours or until the chickpeas are tender. Stir occasionally. Note: If you skipped the soaking step, the cooking time might extend to 2 to 3 hours.
Notes
To sauté the onion and aromatics on the stovetop:
- Add the ghee to a large skillet set over medium heat.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes.
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute. Reduce the heat at any time to prevent burning.
- Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Remove from heat and transfer to the instant pot.
- Chickpeas: This recipe can be made with both desi and kabuli chickpeas.
- Make sure your chickpeas are still fresh. Old chickpeas will take significantly longer to cook.
- If you forgot to soak your chickpeas, that’s okay. I have solutions. Option one: Soak your beans in a bowl of warm/hot (not boiling) water for approximately 1 hour, then drain and use as directed. Option two: Add an additional 10 minutes to your total cooking time (Instant Pot method only).
- Canned chickpeas: Use three (15-ounce) cans of drained chickpeas instead of the two cups of dried chickpeas. Reduce the water from 5 cups to 2-3 cups, and decrease the cooking time by 10 minutes (Instant Pot) and 30-60 minutes (stovetop).
- As written, this chana masala recipe is relatively spicy. To lower the spice/heat level, omit or reduce the dried red chilis and/or the serrano pepper). To add more heat, add 1-2 teaspoons of cayenne powder and/or increase the amount of dried red chilis.
- Make-Ahead: Reduce the cooking time for the Instant Pot and Stovetop methods by cooking the chickpeas in the Instant Pot (no soaking required) up to 3 days in advance.
- Amchur (mango powder) can be substituted with one teaspoon of lemon juice or tamarind paste, although neither option is great. Your best bet is to offer fresh lemon juice when serving.
- To thicken chana masala, allow it to simmer gently, uncovered (on the stovetop or in the Instant Pot) until the desired consistency is reached. You can also stir in 1-2 tablespoons of tomato paste. Lastly, try blending part of it in a food processor (or mash with a potato masher) to get a thicker, more blended sauce.
- To make this recipe vegan, substitute the ghee for oil, such as olive oil, coconut oil, or vegetable oil.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 308kcal | Carbohydrates: 36g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 637mg | Potassium: 556mg | Fiber: 11g | Sugar: 7g | Vitamin A: 657IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 4mg
