Overhead view of a bowl of chana masala made with Muir Glen Diced Tomatoes, chickpeas, herbs, and garnished with lemon.

Instant Pot Chana Masala

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15 Minutes Prep
1 Hour 15 Minutes Total
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6 Servings

Ever made Chana Masala before? We used dried chickpeas here and pressure cooked them in a slightly spicy Muir Glen Organic Tomato sauce. The end result? A flavorful dish that can feed a crowd and is wallet friendly too!

Ingredient List

  • 2 cups dry chickpeas, soaked for 4-5 hours, or overnight in 8 cups of water Small check mark in a circle icon
  • 1/4 cup olive oil Small check mark in a circle icon
  • 1 tsp cumin seeds Small check mark in a circle icon
  • 1/2 tsp black mustard seeds Small check mark in a circle icon
  • 2 bay leaves Small check mark in a circle icon
  • 1 cardamom pod Small check mark in a circle icon
  • 1 yellow onion, chopped Small check mark in a circle icon
  • 4 garlic cloves, minced Small check mark in a circle icon
  • 1/2 inch piece ginger, grated or minced Small check mark in a circle icon
  • 1 (14.5 oz) can Muir Glen Organic Diced Tomatoes Small check mark in a circle icon
  • 1 jalapeno, minced Small check mark in a circle icon
  • 1 tsp salt Small check mark in a circle icon
  • 1 tsp ground turmeric Small check mark in a circle icon
  • 1 tsp cayenne powder Small check mark in a circle icon
  • 3 tbsp ground coriander Small check mark in a circle icon
  • 1 tsp garam masala Small check mark in a circle icon
  • 5 cups vegetable stock Small check mark in a circle icon
  • Fenugreek leaves ( Kasuri Methi ), optional Small check mark in a circle icon
  • Optional garnish: chopped cilantro, lime wedges Small check mark in a circle icon
  • Optional for serving: steamed rice Small check mark in a circle icon

Preparation

  1. Set the Instant Pot® to ‘sauté’ function and add olive oil. Add cumin seeds, black mustard seeds bay leaf and cardamom pod. Once the seeds start spluttering, add the onion, garlic and ginger and cook until soft (about 3-4 minutes).
  2. Add the Muir Glen Organic Petite Diced Tomatoes, jalapeño, salt, turmeric, cayenne and coriander and stir until combined.
  3. Cook for about 5 minutes, or until the mixture resembles a paste type consistency. Add chickpeas and stock to the pot, then seal the lid with the pressure knob in the “sealing” position.
  4. Set to manual pressure for 30 minutes, then let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
  5. Once the pressure is released open lid and turn the ‘sauté’ function back on. Sprinkle with garam masala and fenugreek leaves (if using). If the sauce looks too thick, add 1/4 to 1/2 cup vegetable stock or water. Adjust salt to taste and simmer for 5 minutes before turning off and serving. Top with chopped cilantro and serve with steamed rice and lime wedges.