Instant pot Chana masala / Chole – Chickpeas curry

Instant pot Chana masala / Chole – Chickpeas curry

Instant pot Chana masala / Chole is a protein rich and lip smacking curry made from chickpeas and several spices. Today in this post I will show you how to make quick Instant pot Chana masala / Chole .

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Both Chana and Chole means Chickpeas, but there are several variations followed by different people from different regions in India. Some only use onions for the gravy, some use tomatoes, some use black teabags while boiling chickpeas to give nice dark color to the curry. so it all comes to personal preference.

I have skipped using whole spices to make it more easier and especially for Non Indians who may not have all of them. Usually for convenience you can buy chana or chole masala from Indian grocery but as always homemade masala is the best 🙂

Homemade Chana Masala/Chole Masala spice blend : 

Coriander seeds – 3 tbsps

Cumin seeds – 1 tbsps

Cloves – 1/2 tsp

Cinnamon – 4 to 5 one inch pieces.

Green Cardamom – 2 tsp

Black cardamom – 2 tsp

Black pepper – 2 tsp

Bay leaf – 4

Turmeric powder – 1.5 tsp

Amchur powder (Dry mango powder) – 1 tsp

Red chilies – 7 to 8 (medium spicy one’s)

Kala namak (Black salt) – 1 tsp

Roast all the whole spices(except powdered spices) on low heat, till they are fragrant. Alternatively you can roast them in microwave too.! Let the spices cool and Grind them all together to a fine powder and store in airtight container.

Depending upon the tomatoes sourness, you can add or skip amchur powder (dry mango powder). If using only onions for gravy, add more amchur powder to increase tangyness.

Soaking Chickpeas for at least 8 hrs is important but soaking overnight is preferred. Canned chickpeas is also fine , just reduce the cooking time to 10 mins manual high.

Serve Instant pot Chana masala / Chole  with Rice, Jeera Rice, Puri, Bhature or Roti/Chapati. A drizzle of fresh lime juice, sprinkle of finely chopped onions is a perfect way to enjoy the curry 🙂

Instant pot Chana masala / Chole

  • 1 cup Chickpeas, soaked (160ml cup used)
  • 1 to 2 tbsps Oil ((butter or ghee can also be used))
  • 1 tsp Cumin seeds
  • 1 small Onion (finely chopped)
  • 2 slit Green chili (or to taste)
  • 1 tbsp Ginger Garlic Paste
  • 2 small Tomatoes (finely chopped)
  • Cilantro (to garnish)
  • 1/2 tsp Amchur powder(Dry mango powder) (or to taste)


  • 1 tbsp Chana or Chole masala
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • Red chili powder (to taste)
  • Salt (to taste)
  1. Put instant pot on saute mode high and add oil

  2. Once oil is hot add cumin seeds and fry for a minute

  3. Now add onions and green chili fry for 2 to 3 mins

  4. Now add ginger garlic paste and fry for another 2 mins

  5. Now add tomatoes, fry for a min or two.

  6. Add all the spices mentioned above. Mix well

  7. Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch

  8. Turn off saute mode, put the lid and vent to sealing position.

  9. Do manual high 35 to 40 mins. (I did 35 mins). 

  10. Do quick release after 15 to 20 mins in warm mode. 

  11. Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro. 


  1. Soak Chickpeas for at least 8 hrs or over night. 

  1. Canned chickpeas are fine, reduce cooking time to 8-10 mins manual high. 

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