Chana masala from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 54) by Urvashi Pitre

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Notes about this recipe

  • Eat Your Books

    Can substitute amchoor powder for lemons.

  • Ntesfai on December 09, 2025

    Delicious. Now, i just sauté the onion masala ingredients, then add everything else to the instant pot and pressure cook, but it always turns out delicious.

  • allisonsemele on October 21, 2022

    My unsoaked chickpeas took 25min to cook, and I gave them a head start boiling on the stove for at least 15min while the onion masala cooked. I didn't notice the chana masala powder ingredient until it was too late, so I improvised by using the spices called for in the cooks illustrated chana masala recipe, plus a quarter onion and some garlic and ginger. I got 5.5 servings out of a half pound of chickpeas. Was good even with the improvisation, especially considering the low effort required. Will absolutely make again.

  • jenmacgregor18 on September 22, 2022

    I didn't have amchoor for the chana masala spice mix, so I used pomegranate molasses, which worked well. Note: On her website, she suggests lemon juice as a substitute. I also used canned chickpeas. And I relied on my food processor for the mashing. Because the chickpeas were already cooked, I didn't even have to cook under pressure. It was quick and delicious.

  • klipper on September 20, 2019

    Delicious. The Prep Time Header says 10 minutes, plus one hour to soak. However the recipe doesn't mention pre-soaking of the chickpeas. I cooked for the 18 minutes as instructed, and they were a little underdone. Will try a pre-soak next time. Recipe says yields 6 serves - I think you would be lucky to get 3 out of it. Otherwise, it's great.

  • deboChicago on August 24, 2019

    This is a very interesting method for making chana masala. Very tasty but I’m not sure it’s my favorite version.

  • clkandel on January 22, 2019

    The chickpeas were not done with the 18 minute cooking time and natural release. Next time I'll just cook them the normal amount of time for dried chickpeas. Flavors are great.

  • Skamper on August 25, 2018

    Since I have a stovetop PC, I cooked the chickpeas the amount of time I normally do. Also make them in advance to make this an easier weeknight dish and to free up the PC for another recipe. I had about 1 c. of cooking liquid left with the chickpeas, and added all of it to the masala. I used the amchoor powder instead of lemon juice.

  • tresy on June 12, 2018

    Agree about the masala and longer soaking/cooking of the chickpeas

  • purpleshiny on March 31, 2018

    Really good. The Onion Masala recipe is worth doing (and then you can make this recipe several times). I used a stick blender for the mashing as I had a hard time mashing them otherwise. I preferred a longer time soaking and a longer time cooking the chickpeas - 3 hours soaking and 25 minutes under pressure (and it took 40 minutes for the pressure to release). I did it as written the first time and felt the chickpeas weren't done enough (and I bought the chickpeas for this recipe, so I don't think they weren't fresh). I like to double the recipe for leftovers.

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