Instant Pot Punjabi Chole (Authentic Chana Masala Recipe)

These Instant Pot Chana Masala (Punjabi Chole) are a flavorful Indian chickpea curry that’s both nutritious and satisfying. This gluten-free, vegan recipe pairs beautifully with steamed basmati rice and sliced onions and lemon wedges.

Chole is a beloved North Indian curry known for its robust spices and comforting aroma. For many of us, chole chawal—hot chickpea curry with steaming basmati rice—evokes fond Sunday lunch memories. This version yields a deep, dark-hued gravy, rich with chole masala and warming whole spices.

You can prepare this dish in an Instant Pot or a regular pressure cooker when using dried chickpeas. If you use canned chickpeas, the process is faster and requires no pressure cooking—just allow time for the spices to meld into the chickpeas.

Tips for Making Perfect Instant Pot Chole

1. Cook the chickpeas until tender but not mushy so they hold their shape.
2. To deepen the color of the curry, place a few tea leaves in a small mesh bag and cook with the chickpeas, removing the bag after cooking. This is optional; dried amla can also be used for color and tang, but then reduce tomato paste.
3. Whole spices add fragrance—use a mesh container for easy removal after cooking if you prefer a smooth texture.
4. The base of the curry is onion, ginger, garlic and tomato. Chole masala gives the curry its distinctive flavor. If you don’t have chole masala, garam masala can be used in a pinch.
5. Adjust chili heat to suit your taste.
6. Chole often tastes even better the next day. Refrigerate leftovers for up to two days or freeze for longer storage.
7. Serve hot with sliced onion, lemon wedges and steamed basmati rice.
8. For canned chickpeas follow the same steps but skip the pressure cook; simmer covered on low or use a low sauté setting for about 8 minutes to let the flavors meld.

Ingredients

1. Chole / Chickpeas: Soak 1 cup dried chickpeas overnight (about 8 hours) to reduce cooking time. Canned chickpeas work too—just drain and add later.
2. Curry base: Finely chopped onion, ginger, garlic and tomato puree form the foundation. You can batch-make a bhuna masala base and store for quick meals.
3. Spices: Whole bay leaf, cloves and cinnamon for aroma. Ground spices include chole masala, cayenne or Kashmiri chili powder, ground cumin and ground coriander. Dry mango powder (amchur) or lemon juice adds finishing tang.
4. Oil: Mustard oil for authentic flavor, ghee for a richer non-vegan option, or any vegetable oil you prefer.
5. Tea leaves: Optional, used in a mesh bag to deepen the curry color.

Step-by-Step

Instant Pot Instructions

1. Wash and soak 1 cup dried chickpeas in 3 cups of water overnight or for at least 8 hours. Drain before cooking.

2. Set the Instant Pot to Sauté. When hot, add 2 tbsp oil, 1 tsp cumin seeds and 1 bay leaf. Stir for about 30 seconds until fragrant.

3. Add one large finely chopped onion and 2 tbsp minced ginger and garlic (or ginger-garlic paste). Sauté on high for 6–8 minutes until the onions are browned and the raw smell is gone.

4. Add ½ cup tomato paste or thick tomato puree and sauté for 3 more minutes until the tomato is cooked and thickened.

5. Stir in 2 tbsp chole masala, 1 tsp cayenne or Kashmiri chili powder (or paprika), 1 tsp ground cumin, 1 tsp ground coriander and salt to taste.

6. Add the drained chickpeas along with whole spices and the optional tea leaves contained in a small mesh bag.

7. Pour in 1.5 cups water. Close the lid, select Pressure Cook (High) and set for 35 minutes.

8. Allow natural pressure release for about 22–25 minutes. Open the pot, remove the mesh bag with whole spices and tea leaves, then taste and adjust salt and spices.

9. Finish with 1 tsp dry mango powder (amchur) or 1 tsp lemon juice for brightness. If you prefer a thicker gravy, mash a few chickpeas against the pot wall with the back of a ladle. Garnish with chopped cilantro.

Your Instant Pot chana masala is ready—serve hot with steamed basmati rice, chopped onion and lemon slices.

Manual Pressure Cooker

The same ingredients and steps apply. After adding water and closing the lid, cook for roughly 6–7 whistles on a traditional stovetop pressure cooker. Let the pressure subside and then check seasoning.

Stovetop

If using canned chickpeas, drain and add them to the prepared masala. There’s no pressure cooking required—cover and simmer on low for 8–10 minutes so the chickpeas absorb the spices.

Recipe Summary

Equipment

• Instant Pot (or pressure cooker)
• Chef’s knife
• Small mesh bag or spice infuser (optional)

Ingredients (key)

• 1 cup dried chickpeas (soaked overnight) or 2 cans chickpeas (drained)
• 2 tbsp oil (mustard oil or vegetable oil)
• 2 tbsp chole masala
• 1 tsp cayenne or Kashmiri chili powder
• 1 tsp cumin seeds + 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dry mango powder (amchur) or lemon juice
• 1 large onion, chopped; 1 tbsp minced ginger; 1 tbsp minced garlic
• ½ cup tomato puree (about 125 ml)
• Whole spices: bay leaf, 4 cloves, 1 small cinnamon stick; optional tea leaves for color

Instructions (condensed)

1. Sauté cumin seeds and bay leaf in hot oil. Add chopped onion, ginger and garlic; cook until browned.
2. Add tomato puree and cook until thick. Stir in chole masala, chili powder, ground cumin, ground coriander and salt.
3. Add drained soaked chickpeas (or canned chickpeas) plus whole spices and optional tea leaves. Add 1.5 cups water for dried chickpeas.
4. Instant Pot: Pressure cook on High for 35 minutes, then allow natural release (~22–25 minutes). Manual cooker: 6–7 whistles. Stove: simmer covered 8–10 minutes for canned chickpeas.
5. Remove whole spices and tea. Finish with amchur or lemon juice. Mash some chickpeas for a thicker gravy, garnish with cilantro and serve hot.

Notes

• Ensure chickpeas are tender but intact.
• Tea leaves or dried amla are optional for color; adjust tomato accordingly.
• Use a mesh container for whole spices if you prefer a smooth curry.
• Chole masala gives the authentic flavor; swap with garam masala if needed.
• These curries develop deeper flavor after resting—great for meal prep and freezing.

If you try this recipe, serve it with steamed basmati rice, sliced onions and lemon wedges. Enjoy!