Chana Masala Recipe for Chapathi made with canned chickpeas is quick and simple to prepare in an electric pressure cooker. No soaking or pre-cooking of dried beans is required. In under 20 minutes you’ll have tender chickpeas in a tangy tomato-based curry—perfect with hot rice, chapatis or tortillas for a satisfying dinner.
Chana Masala Recipe For Chapathi
This Instant Pot Chana Masala with canned chickpeas is a perfect example of curry in a hurry. If you often forget to soak beans but still crave a hot bowl of chole, this version is for you. It’s ideal for busy days, lazy evenings, last-minute guests—or anytime you want a flavorful, fast meal.
Open the cans of garbanzo beans and cook them right in the masala. The result is a rich, slightly tangy gravy with perfectly tender chickpeas. If you don’t own an Instant Pot, a stovetop pressure cooker method is included as well.
Instant Pot Chana Masala with Canned Chickpeas – Ingredients
Most ingredients are common pantry items; a few are optional and influence the sauce color more than the flavor. If you skip the optional items, expect a brighter red curry instead of a darker one. Ingredients used here include:
- Canned beans: Garbanzo beans (chickpeas).
- For tempering: Whole garam masalas (cloves, black cardamom, green cardamom, cinnamon) and whole cumin seeds.
- Curry sauce: Tomato puree, onion blended with dried pomegranate seeds (optional), and ginger-garlic paste.
- Spices: Paprika (or Kashmiri chili), coriander powder, cumin powder, turmeric, and chana masala powder.
- Garnishes (optional): Fresh ginger, carom seeds (ajwain), and green chilies.
Pro Tip: Pomegranate seeds, whole garam masalas, ginger, ajwain and green chilies are optional. Swap whole garam masalas for powdered versions if needed. These choices mainly affect color and aroma; the dish remains delicious without them.
2 Tips to make the best Instant Pot Chana Masala
- Sauteing matters: Sauté the onion paste and the ginger-garlic paste until oil separates and the raw aroma disappears. This deepens flavor and improves the gravy color.
- For darker color: Use dried pomegranate seeds or add a black tea bag while pressure cooking and remove it afterward. Both methods give a deeper, tangy hue; skipping them yields a rich reddish sauce that’s equally tasty.
Pro Tip: If the masala starts sticking, sprinkle a little water and continue sautéing—avoid adding excess oil.
How to make Chana Masala in an Instant Pot — Step by Step
Steps in words below the pictures
Chana masala is straightforward: a brief sauté, add the remaining ingredients, and pressure cook. Start by pressing SAUTE on the Instant Pot and set it to LOW.
1. Heat oil, add cumin seeds and whole garam masala; let them sizzle for a few seconds.
2. Add the onion-pomegranate paste and sauté for about 2 minutes on LOW to prevent burning.
3. Switch SAUTE to NORMAL. Add ginger-garlic paste and sauté 3–4 minutes until the raw smell is gone.
4. Stir in the powdered spices, then add tomato puree and the canned chickpeas; mix well.
Pro Tip: Using the LOW setting to release onion paste prevents bitterness from burning and improves the final taste.
5. Add ginger juliennes and carom seeds (optional), then a splash of warm water to help the pot come to pressure faster. Press CANCEL to exit SAUTE mode.
6. Close the lid, seal the valve, press PRESSURE COOK and set to NORMAL for 7 minutes.
7. When cooking finishes, let the pot naturally release pressure for at least 5 minutes for best color and texture, then release the remaining pressure. If you’re short on time, quick release is acceptable.
Serve hot with pooris, chapatis, naan, rice or couscous. Poori and chapati are classic pairings.
Pro Tip: If masala sticks while sautéing, add a few drops of water and continue—don’t add extra oil.
Stovetop method for Chana Masala (Chapati)
Follow the same recipe using a regular pressure cooker. Release the onion paste into warm oil on low flame so it doesn’t burn. Continue sautéing on medium until the oil separates and the raw aroma is gone.
Add the canned chickpeas, ginger juliennes and carom seeds if using, pour in warm water and pressure cook for 4 whistles on medium heat. Open and serve hot.
Pro Tip: If you prefer, you can fry the ginger juliennes and ajwain briefly in ghee or oil and add them after pressure cooking for added aroma.
Instant Pot Chana Masala with Canned Chickpeas – FAQs
What is Chana Masala?
Chana Masala is an Indian curry made from chickpeas simmered in an onion-tomato gravy and seasoned with aromatic spices. Also called Punjabi chole, it pairs well with bhatura, chapati, naan, rice and savory breads.
Is Chana Masala Vegan?
Chana Masala is vegan when prepared without ghee or other dairy. This Instant Pot version for chapatis is vegan-friendly.
Is Chana Masala Gluten Free?
Yes. The curry itself is gluten free; just choose gluten-free accompaniments if you need a fully gluten-free meal.
Can Chana Masala be frozen?
Yes. Chana Masala freezes well for up to 1.5 months in airtight freezer-safe containers. Refrigerate for up to 3 days and reheat before serving.
What can you serve with Chana Masala?
Serve with bhatura, chapati, naan, poori, rice, or potato patties for a complete meal.
Chana Masala Recipe For Chapathi
Watch Recipe Video
Ingredients
- 2 cans Garbanzo beans or Chickpeas (483g each can)
- 2 medium onion
- 1 tsp Ginger Garlic Paste
- ½ cup Tomato Puree
- 1 tbsp Chana Masala Powder (heaped)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Paprika or Kashmiri Red Chili Powder
- 1 tbsp Ginger julienne
- ½ tsp Carom seeds (ajwain)
- ½ tsp Dried pomegranate seeds (optional)
- ¼ cup Oil
- Salt (to taste)
For Tempering
- ½ tsp Whole cumin seeds
- 1 Black cardamom
- 3 Green cardamom
- 1 inch Cinnamon stick
Instructions
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Press SAUTE on the Instant Pot and set to LOW.
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Add oil, when moderately hot add cumin seeds and whole garam masala; let them sizzle.
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Make a paste of onion and dried pomegranate seeds (optional) and set aside.
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Add the onion-pomegranate paste and sauté for 2 minutes on LOW.
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Switch SAUTE from LOW to NORMAL for the remaining sauté steps.
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Add ginger-garlic paste and sauté 3–4 minutes until raw aroma fades.
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Add powdered spices and mix well.
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Add tomato puree and canned chickpeas; mix thoroughly.
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Add ginger julienne and carom seeds (optional) and mix.
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Pour in warm water to help the Instant Pot come to pressure faster.
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Press CANCEL, close the lid, and set the valve to SEALING.
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Press PRESSURE COOK and set to NORMAL for 7 minutes.
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After cooking, allow Natural Pressure Release for at least 5 minutes, then release remaining pressure and open the lid.
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Serve hot and enjoy.
Notes
- Abbreviations: IP = Instant Pot, QPR = Quick Pressure Release, NPR = Natural Pressure Release.
- Warm water: Helps the pot build pressure faster.
- If masala sticks: Sprinkle water while sautéing; deglaze the pot after adding warm water.
- Onion paste: Never add onion paste to very hot oil—release it on LOW to avoid burning and bitterness.
Measuring cup used: 1 cup = 240 ml; 1 teaspoon = 5 ml.
Nutrition
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