Chana Masala Recipe
An authentic Chana Masala Recipe that can be made in an Instant pot or on the stovetop using dry chickpeas or canned chickpeas. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
How to Make the Best Chana Masala
Chana Masala is one of the most beloved dishes in Indian cuisine—a hearty, aromatic chickpea curry that’s packed with warming spices and incredible depth of flavor. This authentic recipe works beautifully in an Instant Pot for convenience, or you can make it the traditional way on the stovetop for a more hands-on cooking experience.
The secret to a truly exceptional Chana Masala lies in the layers of flavor built from whole and ground spices. Blooming cumin seeds and fennel in ghee creates an aromatic base, while the combination of garam masala, coriander, and fenugreek leaves delivers that unmistakably authentic taste. Don’t skip the ghee if you can help it—it adds a rich, nutty depth that coconut oil simply can’t replicate.
Whether you’re looking for a satisfying vegetarian main course or a protein-packed meal prep option, this Chana Masala delivers. Serve it over basmati rice, with warm naan bread for scooping, or alongside other Indian favorites like dal and raita. The flavors only improve with time, making this an ideal dish to prepare ahead for busy weeknights.
Chana Masala
An authentic Chana Masala Recipe that can be made in an Instant pot or on the stovetop using dry chickpeas or canned chickpeas. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
Ingredients
Chickpeas
Aromatics
Spices
Remaining Ingredients
Instructions
Prepare Chickpeas
- If using dry beans, soak chickpeas in a bowl with 6 cups water for 8-12 hours on counter, or up to 24 hours in the fridge. Drain before using.
Cook the Masala
- Set Instant Pot to Saute function. Heat ghee and add bay leaves, cumin seeds, and fennel seeds, stirring 2-3 minutes until fragrant and golden.
- Add shallots (or onions) and saute until golden and fragrant, stirring often. Add garlic, ginger, and diced chili, saute 2-3 minutes.
- Add all the spices: garam masala, ground cumin, coriander, chili powder, fenugreek, and turmeric. Give a good stir.
- Add the tomatoes and their juices, stirring constantly for about 3 minutes, scraping up any browned bits.
Pressure Cook
- Once the tomatoes start to break down, add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits to prevent burn error.
- Set Instant Pot to High Pressure for 25 minutes. Naturally release for 15 minutes, then manually release remaining pressure.
Finish and Serve
- Taste and adjust salt. If it tastes bitter, add a little sugar or honey (1-2 teaspoons) to help balance the flavors.
- For more flavor, stir in another teaspoon of garam masala. For extra richness, a splash of coconut milk is nice.
Notes
- For a quick Instant Pot 'soak', cover dried chickpeas with water and pressure cook for 1 minute, then natural release for 10 minutes before draining.
- For stovetop cooking, simmer covered for 45-60 minutes until chickpeas are tender.
- Ghee elevates this dish to the next level—highly recommended over oil.
- Fresh tomatoes taste better than canned in this recipe.
- Store leftovers in the refrigerator for up to 5 days. The flavors develop even more the next day.
