Instant Pot Chana Masala, Chole - Chickpea Curry

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recipe by Subhadra Burugula

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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.

Inspired by:

recipe updated Jul 8, 2020


  • Onion icon
    1 (140g)
  • Tomato icon
    2 (280g)
  • Dried chickpeas icon
    Dried chickpeas
    1 cup (204g)
  • Oil icon
    1 tbsp (15g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Green chili icon
    Green chili
    x 2 (about 40g)
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1 tbsp (15g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ tsp (1g)
  • Salt icon
    1 tsp (about 6g)
  • Garam masala icon
    Garam masala
    1 tsp (2g)
  • Chili powder icon
    Chili powder
    1 tsp (about 3g)
  • Water icon
    as needed
  • Amchur powder icon
    Amchur powder
    ½ tsp (about 2g)
  • Cilantro icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Soak chickpeas for at least 8 hours or overnight
  2. Pre-heat - Sauté, More
  3. Add oil to the inner pot
  4. Heat until hot
  5. Add cumin seeds to the inner pot
  6. Fry - 1 min
  7. Add onion and green chili to the inner pot
  8. Fry - approx 2 min
  9. Add ginger-garlic paste to the inner pot
  10. Fry - approx 2 min
  11. Add tomato to the inner pot
  12. Fry - approx 2 min
  13. Add ground turmeric, salt, garam masala and chili powder to the inner pot
  14. Mix well
  15. Add dried chickpeas and water to the inner pot
  16. Cancel - Sauté
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 35 min
  19. Then mix amchur powder into the inner pot well
  20. Season to taste
  21. Garnish with cilantro
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