Serve With Instant Pot Vegan Chana Masala Recipe

This is the finest vegan Instant Pot Chana Masala dish one can ever try! It's brimming with rich flavours and Indian spices. It has the thick gravy-like consistency of restaurant-style vegan chana masala. However, with the Instant Pot, it can be produced in a fraction of the time and with no hassle! You may cook this authentic Vegan Chana Masala dish in the Instant Pot or on the stovetop Pressure Cooker. A protein-packed vegan and gluten-free chickpea meal. A simple and genuine Instant pot recipe for Vegan Chana Masala, a famous Indian chickpea curry made with authentic flavours.


15 Min.


50 Min.











3 (15-ounce / 440g) cans of chickpeas

3 tablespoons coconut oil or neutral cooking oil

2 teaspoons black mustard seeds

1 1/2 teaspoons cumin seeds

2 medium onions, finely diced

4 cloves garlic, minced

1 1/2 tablespoons freshly minced or grated ginger

1-2 peppers, minced

3 bay leaves 

Ground Spices:

2 teaspoons ground coriander

1 teaspoon ground turmeric

½ - 1 teaspoon red chilli powder

1 tablespoon garam masala

½ teaspoon salt

½ teaspoon black pepper

1 can whole or diced peeled tomatoes

1 and ½ cups vegetable water

1 tablespoon fresh lemon juice

1 cup fresh cilantro leaves


  1. In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
  2. Select the high sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging lose any browned bits from the pot bottom.
  3. Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes.
  4. Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high sauté setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro.
  5. Serve with hot parathas or puri. For gluten-free options serve with jeera rice or steamed rice.


* For a mild version, omit the seeds and membranes and use just one pepper (or use a jalapeño pepper). For a moderately spicy version, use 2 peppers and omit the seeds and membranes. For a spicy version, use two peppers and keep half or most of the seeds intact.

See you next time, happy reading!!

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