Anti Inflammatory Instant Pot Chickpea Curry (Chana Masala)
Total time1 hr 20 min
Prep time15 min
Cook time55 min
4.5(3)
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Learn more →Ingredients
4 servings
- 1 cup dried chickpeas, soaked overnight and drained
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chili powder
- ½ tsp amchur (dried mango powder)
- 1 tsp salt, plus more to taste
- 1 ½ cups water
- 1 tsp lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Can be omittedbasmati rice
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the oil and heat until shimmering, about 1 minute. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can scorch quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.
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