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close up of spoon in a bowl of chana curry

Channa Masala & Punjabi Chole Recipe

How to make Chana Masala or Punjabi Chole in your Instant Pot
Course Main Course
Cuisine Indian
Diet Gluten Free, Hindu, Vegan
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 people
Author Shinta



  • cups dry chickpeas soaked overnight in 5 cups of water
  • 1 tbsp vegetable oil or use ghee
  • 1 tablespoon ginger garlic paste or use freshly minced ginger and garlic
  • 2 Onions finely chopped
  • 2 large tomatoes blended smooth or use 1 cup canned tomatoes
  • 2 tablespoons concentrated tomato paste
  • 2 cups water for cooking

Spice Powders

Whole Spices

Additional Ingredient for Punjabi Chole

  • 2 teabags
  • teaspoon kosher salt add as per your taste


  • In the Instant Pot, start by heating the oil in 'Saute' mode. Once hot, ad the whole cumin (jeera). Add the chopped onion, bay leaves and saute for 3-4 minutes.
  • Add the blended tomatoes, followed by the spice powders - Chana Masala (or Punjabi Chole Masala spice blend), turmeric, amchur, Kashmiri red chili powder, coriander powder, amchur powder, ginger garlic paste (or freshly minced ginger and garlic). Saute for 2 minutes.
  • Add the soaked and drained chickpeas, followed by water, salt, tomato paste.

Additional Step for Punjabi Chole

  • Add in two teabags at this stage, and mix all the ingredients well.
  • Pressure Cook the chickpeas on High Pressure for 30 minutes. Let the pressure release naturally. After the valve drops, open the lid of the Instant Pot.
  • Using your spatula, gently smash some of the chickpeas and mix them into the gravy to thicken the gravy.
  • Garnish with a squeeze of lime, chopped cilantro, and onions.
  • Chana Masala or Punjabi Chole is now ready to be served with Naan or Basmati rice or Bhature.