Easy Instant Pot Chana Masala {Chickpea Curry}
Experience the vibrant flavors of India with this Easy Instant Pot Chana Masala. This chickpea curry is rich in spices and creamy coconut milk, providing a fulfilling meal that’s quick to prepare—perfect for busy weeknights or cozy gatherings. Serve it over fluffy basmati rice or alongside warm naan for a delightful culinary journey right from your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 medium onion, chopped finely
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp chili powder
- 1 tsp cumin seeds
- 1 cup tomato puree
- 1 can (13.5 oz) coconut milk
- 2 tbsp oil (for sautéing)
Instructions
- Set your Instant Pot to sauté mode. Add oil and sauté chopped onions until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for another minute.
- Add chili powder and cumin seeds; mix well and sauté for an additional minute.
- Incorporate drained chickpeas and tomato puree; stir until combined.
- Pour in coconut milk, blending thoroughly.
- Seal the Instant Pot lid and set to high pressure for 10 minutes. Allow a quick release after cooking.
- Serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg