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Close up of vegan chana masala in a white bowl with roti behind it.
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5 from 2 votes

Vegan chana masala (Instant pot and stove)

Creamy and flavorful vegan chickpea curry. Easy to make and delicous.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 314kcal
Author: Maria

Ingredients

  • 2 tablespoons oil
  • 1 medium red onion diced
  • 1 teaspoon cumin seeds
  • 2 green cardamom pods
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon chana masala spice mix
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and minced
  • cups of finely chopped fresh tomatoes see notes
  • 3 cups chickpeas about two cans - drained and rinsed
  • ½ teaspoon salt 1 teaspoon if there is no salt in your chana masala spice blend
  • 2 cups vegetable broth
  • cup fresh cilantro chopped
  • ¼ teaspoon baking powder optional - this will make the chickpeas more tender, like at restaurants

Instructions

  • Blend the tomatoes in the blender with the garlic until smooth.
    1½ cups of finely chopped fresh tomatoes, 6 cloves garlic
  • Put an oiled pan on medium heat and let it heat for one minute. Add the cumin seeds and cardamom pods and sauté for 30 seconds. Add the onions and let them get golden brown - about 5 minutes.
    2 tablespoons oil, 1 medium red onion, 1 teaspoon cumin seeds, 2 green cardamom pods
  • Add the coriander, cumin, turmeric, chana masala powder, ginger and sauté for 30 seconds. Add the blended tomatoes and garlic and a splash of water. Stir well, cover and let this cook down for 8 minutes. Turn the heat to medium low, so it doesn't burn.
    1 teaspoon cumin powder, 2 teaspoons coriander powder, ½ teaspoon turmeric powder, 6 cloves garlic, 1 tablespoon fresh ginger, 1½ cups of finely chopped fresh tomatoes, 1 tablespoon chana masala spice mix
  • Add the chickpeas, broth, salt and (optional) baking powder. Cover and let simmer on medium low heat for 20-30 minutes. You want to give the chickpeas enough of a chance to really marinate in the sauce. Add a splash of water if it gets too thick.
    3 cups chickpeas, ½ teaspoon salt, 2 cups vegetable broth, ¼ teaspoon baking powder
  • Once you get the consistency you like, turn off the heat and stir in fresh cilantro. Taste and add more salt if needed. Serve with rice, roti or naan bread
    ⅓ cup fresh cilantro

Instant pot instructions

  • Blend the tomatoes in the blender with the garlic until smooth.
    6 cloves garlic, 1½ cups of finely chopped fresh tomatoes
  • Set the instant pot to sauté mode and add the oil. Let it heat up for one minute then add the cumin seeds and cardamom pods and sauté for 30 seconds. Add the onions and let them get golden brown - about 5 minutes.
    2 tablespoons oil, 1 teaspoon cumin seeds, 2 green cardamom pods, 1 medium red onion
  • Add the coriander, cumin, turmeric, chana masala powder, ginger and sauté for 30 seconds.
    1 teaspoon cumin powder, 2 teaspoons coriander powder, ½ teaspoon turmeric powder, 1 tablespoon chana masala spice mix, 6 cloves garlic, 1 tablespoon fresh ginger
  • Add the chickpeas, blended tomatoes and garlic, broth, salt and (optional) baking powder. Scrape the bottom of the instant pot to get any pieces off the pot. Add the lid and set it to seal. Cook on high pressure for 4 minutes. Let it slow release for 5 minutes then quick release the rest of the way.
    3 cups chickpeas, ½ teaspoon salt, 2 cups vegetable broth, ¼ teaspoon baking powder, 1½ cups of finely chopped fresh tomatoes
  • Stir in fresh cilantro. Taste and add more salt if needed. Serve with rice or Indian bread.
    ⅓ cup fresh cilantro

Notes

If you don't have fresh tomatoes, you can also use a 16oz can of diced tomatoes (blend them up in a blender or food processor) or a small can of tomato sauce. I recommend fresh tomatoes, because they have a more mild flavor, and won't overpower the dish. 

Nutrition

Calories: 314kcal | Carbohydrates: 45g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 340mg | Potassium: 658mg | Fiber: 13g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 6mg