Instant Pot Chana Masala (No Onion No Garlic)

This Instant Pot Chana Masala is incredibly easy to prepare with the same authentic taste. The recipe is without onion and garlic, but the dish is absolutely flavorful and delicious!

Traditionally, it takes longer to make chole or chana masala. But with Instant Pot, it becomes a very straightforward one-pot recipe. Making this Instant Pot Chana Masala is very convenient, and it comes out delicious, protein-packed, and perfect as a comfortable, wholesome meal.

Jump to:

• About Instant Pot Chana Masala
• Why You Will Love This Instant Pot Recipe
• Ingredients
• Step-by-Step Directions
• What If You Forget To Soak Chickpeas
• Helpful Tips
• More Chickpea Recipes
• Recipe Card

About Instant Pot Chana Masala

Chana Masala, or Chole, is my family’s favorite meal. Usually, to make Chana Masala, we need to boil chickpeas in a pressure cooker after soaking for several hours. Then we make the gravy separately, add boiled chickpeas and spices and cook further.

But with Instant Pot, we do not need to boil chickpeas separately. Instead, we will dump everything together, soaked chickpeas with tomatoes and spices, into the insert of the Instant Pot. And that is what makes this recipe easier and more convenient.

There are various ways of making chole, and every household has its own recipe. I also make chole or chana masala in different styles. For example, I have posted Amritsari Chole (No Onion No Garlic) recipe that is made differently and tastes different than this chana masala.

This Chole has tomato-based gravy, and the recipe is made without onion and garlic. I have used a few whole spices and some ground spices. And this recipe calls for the ingredients which may readily be available in our kitchen. However, you can adjust the spice levels to your taste preference.

Chana Masala, also known as Chole Masala or Chole, is a prevalent North Indian dish. I often make it for dinner and either make it on a stovetop or Instant Pot, depending on the time.

Making it in Instant Pot means it’s a mess-free and one-pot recipe. You start the Instant Pot and forget about it. Do your other stuff while your dinner is getting ready. Serve this Instant Pot Chana Masala with Rice, Naan, or Bhature. 

Why You Will Love This Instant Pot Recipe

• The recipe is easy, one pot, and comes together quickly.
• This Jain Chole is delicious, flavorful, and wholesome.
• It is perfect with Naan, Paratha, Roti, Kulcha, or Bhature.
• It makes a complete meal served with Indian flatbread or rice.
• This Chole is suitable for various diets.
• It is without onion and garlic and is vegan.

Ingredients

1. Chickpeas: We need to soak chickpeas for at least 8 hours or overnight. Soaking is not only necessary for cooking, but it also makes the chickpeas digestive-friendly. However, if you still forget, you can use the quick soak method to make Chana Masala.
2. Oil and Ghee: I used oil and ghee but skip ghee for a vegan diet. Or instead of ghee, butter can also be used. However, ghee provides flavor and aroma to the dish, and I highly recommend using ghee.
3. Green Chilis and Ginger: You can add more or less green chilis to your taste for spiciness. Ginger provides an earthy note to the chole, but if you do not use ginger, add dry ginger powder.
4. Tomatoes: This Instant Pot Chole is a curry based on tomato gravy. So choose the ripe tomatoes for this recipe.
5. Whole Spices: I have added a Bay leaf and cinnamon stick to this recipe. However, you can add more whole spices like black peppercorns, cloves, and whole cardamoms. To give the chole dark color, we can also use dry Amla. And if you choose to add these spices, take them into a small muslin cloth and tie them in a small sac. Drop this sac into the pot after adding chickpeas and water.
6. Ground Spices: I used basic ground spices, turmeric powder, red chili powder, and cumin powder. You can adjust the level of spices according to your taste.
7. Chole Masala: This masala is easily available in the Indian grocery store. But if you do not have it on hand, you can substitute it with either chana masala or garam masala powder. Yes, there are two different types, Chole Masala and Chana Masala. However, I will highly recommend using Chole masala if possible.
8. Herbs: Using Kasoori Methi and fresh coriander leaves enhances the curry flavors.
9. Lemon Juice: Add lemon juice according to your taste. Instead of lemon juice, you can also use amchur powder.

Step-by-Step Directions

• Rinse chickpeas well and soak them in 3 cups of water for at least 8 hours or overnight.

• After soaking the chickpeas, drain the water completely.

• Start Instant Pot on saute mode and heat oil.
• Add bay leaf, cinnamon stick, and cumin seeds.

• When cumin seeds start sizzling, add green chili and ginger paste.
• Saute for a few seconds.

• Add tomatoes, salt, turmeric powder, red chili powder, cumin powder, and Chhole masala.
• Mix well.

• Continue cooking for 2-3 minutes or until tomatoes are soft and almost pulpy.
• Keep stirring to prevent the mixture from sticking to the bottom.

• Add drained chickpeas to the Instant Pot.
• Mix well and add 1½ cups of fresh water.
• Mix and cover the lid, change Instant Pot setting to bean/grain mode, and set the time for 35 minutes.
• This is the same as the pressure cooker mode on high.

• After the Instant Pot beeps, let the pressure release naturally.
• It will take approximately 20 minutes.
• Open the lid and then add crushed dried fenugreek leaves, coriander leaves, and lime juice.
• Stir well.

• Then start the Instant Pot again on saute mode, and using a potato masher, mash the Chhole a couple of times.
• It will help to thicken the gravy.
• But You can skip this step if you are okay with the consistency of the gravy.

• Boil Chole on saute mode for 3-4 minutes and then transfer into a serving bowl.
• Serve hot with Rice, Roti, Paratha, or Naan.

What If You Forget To Soak Chickpeas

Wash the chickpeas, place them into Instant Pot, cover with 5 cups of water, and pressure cook on high for 10 minutes. Let the pressure release naturally. Then drain the water, rinse the chickpeas, and use them instead of the soaked chickpeas for the recipe.

Helpful Tips

• Soaking: It is essential to soak the legumes for at least 8-10 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly.
• Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result.
• For The Strict Jain Diet: If you plan to make it for lunch, you can soak chickpeas early in the morning to avoid overnight soaking. So, you can soak it for at least 7-8 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices.
• For The Vegan Diet: Skip adding ghee from the recipe to make it a vegan dish.

More Chickpea Recipes

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• Rajma Masala (No Onion No Garlic) / Kidney Bean Curry
• Kala Chana Chaat / Black Chickpea Salad

Recipe Card