Instant Pot Chickpea Curry (Chana Masala) with Basmati Rice
Once you see how easy it is to make this Indian Chickpea Curry (Chana Masala) at home, you’ll never want to order it at a restaurant again. The dish is fragrant, made with basic pantry ingredients, and comes in a rich, coconut-based sauce that is perfect for serving over rice or for soaking up with pieces of warm naan.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 2 tbsp Butter (if you have clarified butter / ghee use it here, but regular butter is fine)
- 1 medium Onion, chopped
- 2 cloves Garlic, chopped
- 2 tsp Fresh Ginger, finely chopped
- 4 tbsp Tomato Paste
- 2 tsp Mild Yellow Curry Powder
- 2 tsp Garam Masala
- .5 tsp Red Pepper Flakes (optional)
- 1/3 cup Vegetable Stock
- 1 (13.5-oz can) Coconut Milk (use regular, not light coconut milk)
- 2 (15-oz cans) Chickpeas, drained and rinsed
- 1 cup Basmati Rice, rinsed
- 2 tsp Lime Juice
- Fresh Cilantro, chopped (optional), Plain Yogurt, Naan (for serving)
Turn on the Instant Pot’s saute function to normal / medium. Add butter.
When butter melts, add onion and saute until onion is soft, 3 minutes.
Add garlic and ginger and saute for 1 minute.
Stir in tomato paste, curry powder, garam masala, and red pepper flakes (if using) until spices are fragrant, about 1 minute more.
Turn off saute function and add vegetable stock, scraping up any browned bits on the bottom of the pan.
Stir in coconut milk and chickpeas.
Arrange a metal rack / trivet over the chickpeas and place a 7-inch oven-safe bowl on top. Add basmati rice and 1 cup water to the bowl.
Close and lock the Instant Pot. Set steam release valve to Sealing.
Select Manual Release / Pressure Cook to cook on high pressure for 6 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes (careful not to go any longer than 10 minutes or the rice will overcook), then move the release valve to Venting to release any remaining pressure.
Remove lid and use oven mitts to remove bowl with rice. Fluff rice with a fork and set aside.
Stir lime juice into chickpeas. Taste and season with some salt if needed.
Serve chickpeas over rice with cilantro and yogurt on top and naan on the side.
If you prefer to cook the curry on the stovetop, it can be prepared in a Dutch oven or heavy-bottomed saute pan according to instructions above. Cover and simmer for 20 minutes to let the flavors come together.
If you’d like to freeze the dish, let curry and rice cool completely before transferring to separate airtight containers. Freeze for up to 6 months.
If you’re delivering this meal to someone else or planning to freeze it for later, attach this label to the top so that anyone can easily serve it!
Serving: 1cup | Calories: 556kcal | Carbohydrates: 55g | Protein: 17g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 15mg | Sodium: 551mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg