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+ servings

Channa Masala

Flavorful one pot chana masala
5 from 3 votes
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan



  • 1 cup Chana | chickpea
  • enough water to soak

To cook

  • 3 tablespoon oil
  • 1 big onion
  • 2 big tomatoes I used vine tomato
  • 1 tablespoon ginger garlic paste
  • 1/2 tablespoon Kashmiri chilli powder heaped
  • 1/2 tablespoon garam masala
  • 1 tablespoon chole masala
  • required salt
  • pinch of sugar
  • 3 cups water
  • Chana masala
  • 1 teaspoon garam masala

Finishing touch

  • coriander leaves
  • lemon as required


  • Soak Chana overnight
  • Turn on IP in saute mode and add oil
  • When the display shows hot add bay leaf, clove, cardamom, and cinnamon and give quick saute
  • Add onion and ginger-garlic paste; saute till onion turns translucent
  • Furthermore, add tomatoes and mix well
  • Add Kashmiri chilli powder, garam masala, chole masala, and required salt; mix well and cook for 3 minutes
  • Furthermore, add salt and mix well
  • Add the soaked Chickpea and mix well
  • Add required salt, water, and pinch of sugar; mix well
  • Press “cancel”
  • Turn the Instant pot to manual mode. Cook for 35 minutes at a high temperature. Do NPR
  • Turn on IP in “saute” mode
  • Add garam masala, salt if required, and boil for 15 minutes
  • Turn off IP and add coriander leaves and lemon juice; mix well


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  1. I soaked Chana overnight instead you can also soak in hot water for 4 hours
  2. YOu can pressure cook for 7-8 whistles and do natural pressure release
  3. Lemon can be squeezed towards the end for the tangy flavor. You can use 1/4 teaspoon of amchur powder or 1/2 tablespoon of curd instead of lemon juice
  4. I directly cooked this gravy  in an Instant pot, instead, you can also cook channa and masala separately, and finally add cooked chana to the masala
  5. Water depends upon the chana. If you think gravy is watery  boil for additional time or smash a few chana
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