Chana Masala (Instant Pot )

Chana Masala

Course: MainCuisine: Indian


Prep time


Cooking time




  • Chana Masala
  • 2 (15.5 oz) cans chickpeas, drained and rinsed

  • 2 tablespoons ghee or oil

  • 2 tsp cumin seeds

  • 2 whole dry red chili

  • 1 Bay Leaf

  • 1 large yellow onion finely diced

  • 1 tbsp garlic, minced

  • 2 tsp ginger grated

  • 1-2 thai green chili, chopped

  • 1 cup canned tomatoes puree or 2 plum tomatoes finely diced

  • 2 tbsp tomato paste

  • 1 tbsp chana masala

  • 1 tsp cumin coriander Powder

  • 1 tsp kashmiri red chili powder

  • ¼ tsp ground turmeric

  • ¼ teaspoon garam masala

  • ½ tsp mango powder

  • 1 cup cilantro chopped

  • Indian Cruciferous Crunch
  • 1 10(oz.) of bag from TJ’s Cruciferous Crunch (it’s a mix of Kale, Brussels Sprouts, Broccoli, Green Cabbage & Red Cabbage)

  • 2 green chillies (thinly sliced)

  • 2 tbsp oil

  • ½ tsp mustard seeds

  • 3-4 curry leaves (fresh/frozen/dried all work)

  • ¼ tsp asophetida

  • ½ tsp turmeric powder

  • salt to taste

  • dash of lemon juice

  • handful coriander, chopped


  • Make Chana Masala
  • On the Instant Pot, select the Sauté setting. Add the the ghee and add whole bay leaves, whole red chili and cumin seeds stirring for 30 seconds until fragrant and golden.
  • Add onions. Sauté 8-10 minutes until golden. You really want these to deeply caramelize so they add a nice sweetness. Add green chili, garlic and ginger paste sauté 2-3 minutes.
  • Add the tomatoes puree and tomato paste and half of the chopped cilantro stirring constantly, for about 4-5 minutes, scraping up any browned bits.
  • Add in all the spices to it, chana masala, garam masala, cumin coriander powder, turmeric powder, kashmiri red chilli powder. Mix it all and cook for 2-3 minutes or till oil starts to separate.
  • Add drained & rinsed chickpeas, 2 cups of water and salt and give a good stir, scraping up any browned bits ( to prevent burn error).
  • Set Instant to High Pressure for 6 minutes. Naturally, release for 10 minutes then manually release.
  • Open the pot and stir in the chopped cilantro and mango powder. Stir well and Enjoy!
  • Make Indian Cruciferous Crunch
  • Heat oil in a pan, once hot add the mustard seeds, and let them pop.
  • Once the seeds pop, add the asophetida, curry leaves, chillies, turmeric powder.
  • Add cruciferous crunch mix and salt and mix and let it cook for 5-6 minutes uncovered.
  • Turn off the heat and add the coriander and lemon juice.
  • Remove from the pan and let it cool uncovered. Enjoy as a part of a balanced meal, works really well as a side to your protein/carb, or even as a snack.

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