Chana Masala Recipe (Instant Pot and Stove Top)

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.

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.