What is Chana Masala?
Chana Masala are curried chickpeas cooked in an onion-tomato gravy, with lots of flavors from the spice blends. Typically it’s the chickpeas served at the Indian restaurants. Whether your new to Chana Masala or a Chana Masala lover, this recipe is a must try. What sets this recipe apart is that I make it easy for you. There is no long list of spices, just one spice blend and you get all the flavors of the restaurant at the comfort of your home. For me it’s a warm comforting meal in bowl without any fuss. I spent a lot of my summer holidays in Delhi with my extended family and was lucky enough to relish some really authentic Chana Masala flavors. Ofcourse there are always some variations and tweaks but the overall procedure of making Instant Pot Chana Masala is the same.
How is Chana Masala different from Chole?
Often times people ask whats the difference between Chana Masala and Chole, afterall they are both Indian recipes made with chickpeas. Often times people use these words interchangeably, however there is a difference. Chana Masala is typically cooked in an onion-tomato based thick curry while Chole on the other hand is made by just using a dry spice blend without any onion-tomato based gravy. While Chana Masala is a little saucy while Chole is on the drier side, there is just enough oil for the spices to coat each chickpea. Check out our Chole recipe here.
Instant Pot Chana Masala
Until I didn’t have my Instant Pot I used to prepare the Chana Masala either in a traditional pressure cooker or on the stovetop. Both recipes are given in the recipe card below. However ever since I got my Instant Pot, I prefer to make Instant Pot Chana Masala more. Purely because its convenient and one doesn’t have to baby sit. If you don’t have an Instant Pot here and still need some convincing if the Instant Pot is really worth it or why you should buy it, check this post here. No keeping a track of the no of whistles or time, just set the timer and once the channa masala is ready even if you forget about the chickpeas for two hours, the IP will keep the chickpeas warm for you.If you haven’t tried making channa masala in your IP yet, it’s a must try.
Dry beans, canned beans, cooked beans or soaked beans?
Believe me when I tell you you can use all of the above beans to make this chana masala. Having said that, I follow the best practice of soaking my dry beans overnight and then cooking them. Why? Well read more about it here. Ofcourse there have been times when I have forgotten to soak my chickpeas to I have either pressure cooked the chickpeas before adding them to my sauce, or I have thrown in dry chickpeas in the instant pot and finally following the steps below to get amazing Instant Pot chana masala. Obviously soaking dry beans is the best option and most economical too so try to tick to it is possible. Ever since I started cooking my dry beans like chickpeas, black beans, kidney beans in the IP, I have stopped buying canned beans. You can read all about it here.
What can I pair Chana Masala with?
OMG, there are so many options but I don’t want to leave you confused so I will share my favorites. My favorite is perfectly cooked Cumin or Zeera Rice (again the restaurant style) in the Instant Pot and homemade Whole Wheat Kulcha. If you struggle with making the perfect rice in your IP then checkout how we make perfect white, brown, and jasmine rice everytime here. Can see each grain is separate.
Freezer Meal or Meal Prep option?
Absolutely yes. When I make this Instant Pot Chana Masala, I make it for two times. I save some for later and freeze it either in my pyrex container or a freezer safe ziplock. It’s stay good for upto a month. Just thaw it the night before heating it and consuming it. If you want to meal prep this, I just chop all the ingredients and throw them into my pyrex container. The day I want to consume Channa Masala, I just soak the beans overnight, toss in the chopped ingredients into the IP, saute it, throw in the spices and the soaked chickpeas and pressure cook it.
If using soaked or canned beans pressure cook on high for 15 minutes in the Instant Pot.If using dry unsoaked chickpeas, then pressure cook on high for 40 minutes in the Instant Pot.Always allow the pressure to naturally release for the perfectly cooked chickpeas.
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer Royal White Basmati Rice, 20 Pound Sorry! Something went wrong! Roopak (Since 1958) BLACK CHOLLE Masala, 100g (3.5 oz) Peacock Kasoori Methi (dried Fenugreek Leaves) 3.5 Oz (100 grams) by MDH
