Chana Masala, Chole – Chickpea Curry
Beautiful fluffy chickpeas curry in onion tomato based spicy gravy is going to tickle your taste buds with spice and flavors. Best served with Rice, Puri or Naan.
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 1cup chickpeassoaked
  • 1-2tbsp oil(butter or ghee can also be used)
  • 1tsp cumin seeds
  • 1small onionfinely chopped
  • 2 slit green chili(or to taste)
  • 1tbsp Ginger-Garlic paste
  • 2small tomatoesfinely chopped
  • cilantro to garnish
  • 1/2tsp amchur powder (dry mango powder)or to taste
  • 1tbsp chana or chole masala(see the notes for the masala recipe)
  • 1/4tsp turmeric powder
  • 1/2tsp garam masala
  • red chili powderto taste
  • Salt to taste
  1. Soak Chickpeas for at least 8 hours or overnight.
  2. Put instant pot on saute mode high and add oil.
  3. Once oil is hot add cumin seeds and fry for a minute.
  4. Add onions and green chili fry for 2 to 3 minutes.
  5. Add ginger garlic paste and fry for another 2 minutes.
  6. Add tomatoes, fry for a minute or two.
  7. Add all the spices mentioned above. Mix well.
  8. Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch.
  9. Turn off saute mode, put the lid and vent to sealing position.
  10. Do manual high 35 to 40 minutes. (I did 35 minutes).
  11. Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.
Recipe Notes

Canned chickpeas can also be used, reduce cooking time to 8-10 mins manual high.
If you don’t have chana masala or chole masala you can make it at home using below recipe or skip and use more garam masala.
Homemade Chana Masala/Chole Masala spice blend :
Coriander seeds – 3 tbsps
Cumin seeds – 1 tbsps
Cloves – 1/2 tsp
Cinnamon – 4 to 5 one inch pieces.
Green Cardamom – 2 tsp
Black cardamom – 2 tsp
Black pepper – 2 tsp
Bay leaf – 4
Turmeric powder – 1.5 tsp
Amchur powder (Dry mango powder) – 1 tsp
Red chilies – 7 to 8 (medium spicy one’s)
Kala namak (Black salt) – 1 tsp

Roast all the whole spices (except powdered spices) on low heat, till they are fragrant. Alternatively you can roast them in microwave too! Let the spices cool and grind them all together to a fine powder and store in airtight container.