This Vegan Chana Masala is my favorite Indian dish, and I’m showing you how to make it easily using the Instant Pot. It’s packed with spices and depth of flavor, just like any good Indian dish! For the full walk-through the recipe and tips, check out the video on Youtube!
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!
Don’t have an Instant Pot? This blog post has stovetop instructions, too!
This is the easiest and best vegan Instant Pot Chana Masala recipe ever! It’s loaded with Indian spices and brimming with flavorful aromas. Its thick gravy-like consistency will remind you of restaurant-style chana masala. But it’s made in a fraction of the time and with minimal effort using the Instant Pot!
One of the things I love about this recipe (aside from its delicious taste) is that it’s made primarily with pantry ingredients. So, as long as you have some Indian spices in the pantry, you likely have most of the ingredients needed for this recipe!
Stovetop or Instant Pot
If you have an Instant Pot, I’d recommend making the Instant Pot version of this recipe. This recipe is also in my cookbook, if you have a copy 🙂
The high pressure of the Instant Pot thickens the gravy in a short period of time, which gives it the texture of an authentic Indian restaurant-style dish. It’s pretty difficult to achieve that same type of texture on the stovetop, but the stovetop version is still very delicious!
Ingredient Rundown
As I mentioned above, this recipe is made with mostly pantry ingredients like onions, garlic, spices, and canned tomatoes.
There are a few ingredients that aren’t pantry ingredients: fresh ginger, serrano peppers (spicy green chili peppers), and cilantro (stirred in at the end). If you don’t have these ingredients or don’t want to buy them, feel free to omit them (though fresh ginger and cilantro add quite a bit to this recipe).
All of the spices used in this recipe are common Indian spices that you can find at most grocery stores, except black mustard seeds. If you don’t have them or can’t find them, you can use the more commonly available brown mustard seeds or omit them.
Dried Chickpeas vs. Canned Chickpeas
I have made this recipe many times with both dried chickpeas and cooked chickpeas, and both come out great.
If you are making the Instant Pot version, I recommend using dried chickpeas since you don’t have to go through the extra step of cooking them. You do need to soak the chickpeas, and the cook time is 35 minutes instead of 8 minutes, but I think the textural difference is worth it.
If you are making the stovetop version, it’s easiest to use canned chickpeas. If you use dried chickpeas, you’ll have to cook them from scratch. And while it’s really easy to cook chickpeas in the Instant Pot, if you have an Instant Pot…then you should just be making the Instant Pot version 🙂
Watch! How to make Vegan Instant Pot Chana Masala
If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Instant Pot Chana Masala
Ingredients
- 3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
- 3 tablespoons coconut oil or neutral cooking oil
- 2 teaspoons black mustard seeds
- 1 1/2 teaspoons cumin seeds
- 2 medium onions, finely diced
- 4 cloves garlic, minced
- 1 1/2 tablespoons freshly minced or grated ginger
- 1-2 serrano peppers*, minced
- 3 bay leaves
Ground Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 - 1 teaspoon Indian red chili powder (use less for a less spicy version)
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1/2 of a 28-oz can whole peeled tomatoes, crushed with your hands
- 1 1/2 cups (360 mL) vegetable broth or water (3/4 cup if using canned chickpeas)
- 1 1/2 tablespoons fresh lemon juice
- 1 cup fresh cilantro leaves, roughly chopped
- For serving: Basmati rice and/or Indian flatbread
Instructions
- If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
- On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
- Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
- Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
- Stir in the salt, hand-crushed tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
- Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
- Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.
- Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Vegan Chana Masala (Stove-Top Method)
Ingredients
- 3 (15-ounce / 440g) cans chickpeas, rinsed and drained; or 12 ounces (1½ cups / 340g) dried chickpeas, soaked and cooked
- 2 tablespoons coconut oil, or neutral cooking oil
- 2 teaspoons black mustard seeds*
- 1½ teaspoons cumin seeds**
- 2 medium yellow onions, finely diced
- 6 garlic cloves, minced
- 1½ tablespoons freshly grated or minced ginger (optional)***
- 1 serrano pepper, minced, seeds and membranes removed (optional)***
- 3 bay leaves
- Ground Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 - 1 teaspoon Indian red chili powder****
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 (14.5-ounce / 410g) can diced tomatoes*****
- 1 (14.5-ounce / 410g) can crushed tomatoes*****
- 1½ teaspoons kosher salt
- ½ cup (120 mL) water, more or less as needed
- 2-3 teaspoons coconut sugar or cane sugar, as needed to balance the heat
- 1 tablespoon fresh lemon juice
- For serving: Basmati rice and/or Indian flatbread
Instructions
- If using dried chickpeas, see the Notes below.
- Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic.
- Add the oil, and once it’s melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 6-8 minutes.
- Add the garlic and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning. If using ginger and serrano pepper, add with the garlic.
- Add the bay leaves and Ground Spices, and stir into the onions for 30 seconds. Add the chickpeas and stir them around to coat in the spices. Cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
- Add the canned tomatoes, salt, and water. You’re looking for the texture of a thick stew (it should not be soupy). Bring to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer for 20-25 minutes, stirring occasionally and adding water as needed if it appears too thick. The texture should get thicker and the liquid should mostly evaporate.
- Taste for seasonings and adjust accordingly, adding more salt as needed, or a bit of coconut sugar to balance the heat. Stir in lemon juice, and serve with rice. Leftovers stay good in an airtight container for up to 5 days; freeze for longer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!How to cook dried chickpeas on the stove
Ingredients
- 12 ounces 1½ cups / 340g chickpeas
- Water
- 1 ½ - 2 teaspoons kosher salt.
Instructions
- Soak chickpeas in plenty of cold water overnight or for 8 hours. Drain and rinse.
- Add chickpeas to a large saucepan and add water to cover by 3 inches (8 cm).
- Bring to a boil over high heat. Then lower to medium heat and simmer until just tender, about 1 hour. Add 1 ½ - 2 teaspoons of kosher salt and simmer for 5 more minutes, or until tender.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Hello,
This recipe looks great. I have 1 question. Doesn’t adding acid like the canned tomatoes to uncooked beans like the soaked but uncooked chickpeas prevent them from ever softening during the cooking process?
Hi Stacey, thanks! And yes it can prevent beans from cooking but this recipe calls for a pressure cooking of already canned or soaked chickpeas so it shouldn’t be an issue.
What’s the name of your favourite lentil that you love when your mom was making dahl?
Nisha says: “My favorite lentil for dal is moong dal (split yellow mung beans) or masoor dal (split red lentils).”
First time making this in my Instant pot that I purchased to use with your cook book. It was Delish but didn’t finish like yours more watery and I used 1cup of vegetables broth … why? I’m thinking that the fact that the chickpea soak longer then 8 hours could be the reason, what do you think?
Hi there! Glad you enjoyed but sorry to hear it was more watery than expected. I don’t think the fact that you soaked the chickpeas longer than 8 hours would be it, but I can’t say for sure. If you make it again, you can reduce the amount of liquid, or turn on the Saute setting after the pressure cooking and let the liquid boil for several minutes to cook down.
Thanks for your reply. We will try again and follow exactly what you said.
Of course, good luck Patricia!
should i double the amount of spices in order to double the recipe?
Hi Jonathan, yep!
This was my first Chana Masala. I’m new to cooking having just retired and I am taking over more and more from my wife, who is an excellent Indian cook. The Instant Pot did a great job. My only problem was the onion, garlic, pepper and dry spice mix got very dry, so I had to add a little water as recommended. The result was fantastic: great taste and perfect texture of the (canned) chickpeas. I’ll make this recipe again for company. Thanks for a great meal.
Best channa masala I’ve ever made. Super flavorful and spicy- especially the next day after it’s been cooked. Perfect for fall or winter-soothing to stomach. I used one pound of dried chickpeas and it came out perfectly. Love how cost efficient this recipe is too- esp if you have all the seasonings. Even if you don’t, it’s worth making the investment because you’ll want to make this dish again. Excellent job Nisha!
Jessica, thank you so much for your lovely comment. I’m so happy you enjoy it so much, I love it for all the same reasons!
I think I made this recipe at least 10 times already and it’s delicious every time! I’ve made it with fresh tomatoes, canned tomatoes and fire roasted tomatoes. Only thing I change is that I use less water (about 1 cup) otherwise it will be too watery. Thank you for this family favorite amazing recipe!
Awesome, Jess. Thanks for the feedback and for taking the time to review!
Hi Nisha, I made your recipe “word for word” and it turned out sensational! Even my adult son enjoyed it, and believe me when I say… that speaks volumes *grin*. I have a new Instant Pot, so I was eager to use it for this recipe (used canned chickpeas as that’s what I had on hand). Love the accompanying video too! Blessings to you.
Awesome, Liz. Thanks for your comment and for taking the time to review!
I love Nisha’s recipes. Can’t wait to make this. Any suggestions for a vegetable side dish. I need greens in my life.
Hi Doria, we’re so delighted to hear you love the recipes! A side of turmeric cauliflower or steamed kale or spinach with lemon would be nice!
Great recipe Nisha,
I am Australian, of English heritage and love cooking and baking. I mostly eat as a pescatarian but love your vegan recipes. I also have a Crockpot express (the Australian original instant pot)
When I first saw your you tube presentations, I watched them on TV so didn’t realise you have excellent notes and the full printable recipes available via phone/computer. These are so well written and easy to follow. Thank you. I now have a folder with my favourite recipes from rainbowplantlife!
Keep up the good work.
Awesome, Rachel. Thanks for your comment and for taking the time to review! So wonderful you’ve found value in the recipes 🙂