Instant Pot Chana Masala
INGREDIENTS
- 2 cups/400 grams dried chickpeas, soaked overnight
- 2 large onions, thinly sliced
- 2 tablespoons oil
- 2 cups/480 grams tomato purée
- 4-7 green chiles, slit lengthwise
- 1 inch/2.5 cm fresh ginger, sliced
- 4 garlic cloves, finely chopped
- 2-3 cups water
- 1 tablespoon ghee
- Salt to taste
Spice mix:
- 2 bay leaves
- 1 teaspoon amchur, dried mango powder, optional
- 1 teaspoon Kashmiri chile powder or paprika
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala, plus 1 tablespoon more to finish
- 1 tablespoon shahi jeera or caraway seeds
For serving:
- ½ cup cilantro leaves
- 1 lime, cut into wedges
- ½ small red onion, thinly sliced
INSTRUCTIONS
- Heat oil in the Instant Pot using the Sauté function. Add onions and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, 8 to 10 minutes.
- Stir in bay leaves, shahi jeera, turmeric, cumin, coriander, chile powder, amchur if using, 1 tablespoon garam masala, and ghee. Cook until fragrant, about 1 minute.
- Add tomato purée and 4 slit green chiles and cook, stirring, until slightly thickened, about 3 minutes.
- Add soaked chickpeas, 2 cups water, and salt. Close the lid and cook on High Pressure for 30 minutes.
- Quick release pressure, add ginger and garlic, close lid, and cook on High Pressure for another 30 minutes.
- Release pressure, stir in remaining green chiles and 1 tablespoon garam masala, and use the Sauté function to thicken the sauce, 5 to 10 minutes.
- Serve garnished with cilantro, lime wedges, and sliced red onion.
FAQ
What type of chickpeas are best for making Instant Pot chana masala?
Large kabuli chickpeas are the preferred choice because of their firm texture, creamy interior, and ability to absorb flavors without breaking apart. Kabuli chickpeas are lighter in color and rounder than desi or smaller varieties, which tend to be darker and have a rougher skin that can result in a grainier texture.
Using kabuli chickpeas ensures that the beans remain whole and tender after high-pressure cooking, giving the dish its characteristic thick, hearty consistency. For best results, soak the chickpeas overnight in ample water, which allows them to expand, cook evenly, and develop a creamy interior. Rinsing the chickpeas after soaking helps remove any residual starch and improves the overall texture and taste of the Instant Pot chana masala.
Can I use canned chickpeas instead of dried?
Canned chickpeas can be used in Instant Pot chana masala, but the cooking method and texture will differ from dried, soaked chickpeas. Since canned chickpeas are pre-cooked, they do not require the full pressure cooking time. If using canned chickpeas, reduce the pressure cooking stage significantly, usually to just 5–10 minutes to allow the spices and tomato base to meld with the beans without turning them mushy.
Rinse and drain canned chickpeas thoroughly before adding them to the Instant Pot to remove excess sodium and any canning liquid that may alter flavor. While using canned beans is convenient and significantly cuts down cooking time, dried chickpeas that are soaked overnight will deliver a more authentic texture and flavor to your Instant Pot chana masala, giving a firm yet creamy bite and better absorption of the spiced tomato gravy.
How can I make Instant Pot chana masala spicier or milder?
The spice level in Instant Pot chana masala can be adjusted by modifying the type and quantity of chiles and powders used. For a spicier version, increase the number of green chiles or add hotter varieties like serrano or bird’s eye chiles. You can also increase the amount of Kashmiri chile powder, though it is mild in heat and more for color.
For a milder dish, reduce the number of green chiles, remove seeds, or replace them with a milder pepper such as Anaheim or poblano. Adjusting other spices, such as garam masala, will also impact perceived heat, as some spice blends contain warming ingredients like black pepper and cloves. Cooking the chiles whole and removing them after cooking can impart aroma without overwhelming heat.
How long should I soak chickpeas for Instant Pot chana masala?
Chickpeas should be soaked for at least 8 to 12 hours for Instant Pot chana masala to ensure even cooking and tender texture. Overnight soaking is recommended because it allows the chickpeas to absorb water gradually, swell in size, and reduce overall cooking time. Soaking also helps break down some complex sugars, making the chickpeas easier to digest and less likely to cause stomach discomfort.
After soaking, drain and rinse the chickpeas to remove residual starch, which improves texture and prevents the Instant Pot chana masala from becoming too thick or gummy. While it is possible to cook unsoaked chickpeas in the Instant Pot, it requires longer pressure cooking times, and the beans may not achieve the same creamy, tender consistency that makes chana masala so satisfying.
Can Instant Pot chana masala be frozen and reheated?
Instant Pot chana masala can be frozen for future meals and reheated without significant loss of texture or flavor. Allow the dish to cool completely before transferring it to airtight containers or heavy-duty freezer bags, leaving space for expansion during freezing. It can be stored in the freezer for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in a microwave, stirring occasionally to ensure even heating. The chickpeas absorb additional flavor as they sit, so the dish may taste even richer after freezing. Avoid reheating directly from frozen in the Instant Pot on high pressure, as this can lead to uneven cooking and overly soft chickpeas.
What side dishes pair well with chana masala?
Chana masala pairs well with a variety of side dishes that complement its rich, spiced tomato gravy and tender chickpeas. Traditional accompaniments include steamed basmati rice or jeera rice, which absorb the flavorful sauce and provide a neutral base. Indian flatbreads like naan, roti, or paratha are also excellent for scooping the chickpeas and soaking up the sauce.
For lighter sides, consider cucumber raita or a simple yogurt salad to balance the warmth and spice with cooling freshness. Pickled vegetables or tangy chutneys, such as mango or lime, add acidity and contrast. Roasted or sautéed vegetables like cauliflower, spinach, or green beans provide extra texture and nutrition, enhancing the meal.
Can Instant Pot chana masala be cooked from frozen chickpeas?
Cooking Instant Pot chana masala from frozen chickpeas is possible, but adjustments are necessary. Frozen chickpeas should be thawed first, preferably overnight in the refrigerator, to ensure even cooking. Cooking directly from frozen can lead to uneven texture, with some chickpeas overcooked while others remain hard.
Once thawed, follow the standard Instant Pot chana masala cooking procedure with the usual soaking ratio and pressure cooking times. Keep in mind that frozen chickpeas may release more water during cooking, so monitor liquid levels and adjust using the Sauté function afterward to achieve the desired thickness.
Can I adjust the consistency of chana masala?
The consistency of chana masala can be adjusted during and after cooking by managing the water content and cooking time. To achieve a thicker, stew-like texture, reduce the amount of water or simmer on Sauté mode after pressure cooking to evaporate excess liquid. For a thinner, soupier consistency, add additional water or stock during cooking and stir to incorporate.
Keep in mind that chickpeas absorb liquid as they sit, so the dish will thicken slightly after resting. Blending a small portion of the chickpeas and stirring it back into the sauce can also create a richer, creamier texture without adding fat.
What is the best way to layer flavors in Instant Pot chana masala?
Layering flavors in Instant Pot chana masala begins with properly cooking the aromatics and spices before adding the chickpeas. Start by sautéing onions until they are soft and lightly golden, which develops natural sweetness and depth. Toasting whole spices like bay leaves and shahi jeera in hot oil or ghee enhances their fragrance and releases essential oils that permeate the dish.
Adding powdered spices such as turmeric, cumin, coriander, and chile powder at this stage allows them to bloom, intensifying their flavors. Incorporating tomato purée afterward balances acidity and integrates with the spices to form a cohesive base. Introducing chickpeas and pressure cooking allows the beans to absorb the complex flavors, while finishing with fresh ginger, garlic, and garam masala adds brightness and warmth.
How do I prevent chickpeas from becoming mushy?
Soak dried chickpeas overnight to ensure even cooking and to reduce the overall pressure cooking time. Avoid overfilling the Instant Pot with water, as excess liquid can cause the beans to break apart. Pressure cook for the recommended 30 minutes, and avoid exceeding the high-pressure cooking time, as extended pressure can over-soften the chickpeas.
Using kabuli or large chickpeas rather than smaller varieties also helps maintain integrity. After pressure cooking, gently stir in the finishing spices, ginger, and garlic instead of aggressive mixing, which can break the beans.
How long does chana masala keep in the refrigerator?
Chana masala can be stored safely in the refrigerator for up to four days when kept in an airtight container. Allow the dish to cool completely before storing to prevent condensation, which can cause spoilage. Reheating should be done gently over low to medium heat on the stovetop or in the microwave, stirring occasionally to ensure even warming and to restore the sauce’s consistency.
The flavors often deepen after a day, making the second-day meal more aromatic and satisfying. While refrigeration is safe for short-term storage, avoid leaving cooked chickpeas at room temperature for more than two hours to reduce the risk of bacterial growth.
