Instant Pot Chana Masala and a Must-Have Resource That I Love

A little food,  interesting conversations, and meaningful connections — that’s what the family table is all about! So today, I’m sharing a book that I love and some really good food. I only wish that we were all sharing it around an enormous table filled with friendly conversation and lots of laughs. I hope you enjoy and as always look forward to hearing from you.

Instant Pot Chana Masala


  • 2 cups dried chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 large onion, finely diced
  • 2 to 3 garlic cloves, finely minced
  • 1 inch piece of ginger, peeled and finely minced
  • 3 plum tomatoes, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground dhana jeera
  • 2 teaspoons chole (chana) masala spice
  • 2 teaspoons garam masala
  • 1/4 to 1 teaspoon ground red chili powder
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons salt
  • sliced scallions or fresh cilantro for garnish


  1. Soak the dried chickpeas for 8 to 12 hours.
  2. Turn the InstantPot on sauté mode and warm the oil.
  3. Add the cinnamon, cumin seeds and cloves to the warmed oil and sauté for a minute or two until fragrant and cumin seeds begin to pop/sizzle.
  4. Add the diced onions and sauté until golden. Next, add the minced garlic and ginger and sauté for an additional minute or so.
  5. Add the diced tomatoes and continue sautéing until the tomatoes have wilted down.
  6. Add the tomato paste and remaining spices, including the salt. Stir to combine for 30 to 60 seconds.
  7. Add the drained chickpeas and 2 cups of fresh water.
  8. Change the Instant Pot setting from sauté to manual high pressure and set the timer for 15 minutes.
  9. When the timer goes off, allow the pressure to come down on its own and remove the lid once the pressure has come down.
  10. Taste for salt and season to taste.
  11. Serve over rice, garnished with sliced scallions and alongside a green salad.

With love,

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