Chana masala from The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (page 270) by Nisha Vora

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown mustard seeds for black mustard seeds, cayenne pepper for Indian chile powder, and roti bread or naan bread for basmati rice.

  • louie734 on May 05, 2026

    This is VERY good, and much easier than the ingredient list appears. Plenty of time to make basmati, with or without some freezer garlic naan. This is a much lighter, coriander-forward, delicate chana - we are used to something more tomato-based, and that could be achieved by a squirt of tomato paste next time - though neither of us any any issue with the taste as-is.

  • jenburkholder on September 19, 2025

    I liked the prep of this, but the flavor skewed more towards a Punjabi chole than a classic restaurant chana masala. Still good, just not quite what I expected.

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