This is a very special Chana Masala Pressure Cooker recipe. It is special because not only did my sister-in-law teach me this recipe, but it is also a family recipe. I feel very happy and lucky to have been taught this recipe.



For those that don’t know the English word for chana is chickpeas. I’ll probably just refer to chickpeas as chana, so just keep that in mind for this post and also future posts! Masala is a number of ground spices, whether in paste or powder form, that are used for Indian cooking. This Chana Masala recipe will have several ground spices and it all comes together in this wonderful dish!



You can have this Chana Masala Pressure Cooker dish with rice, roti, naan, or have it in an open-faced sandwich deal (which I will be putting up on the website in the future). Any of those ways yields delicious results.



This Chana Masala Pressure Cooker recipe is great for everyone! Carnivores will even enjoy this spice-filled dish! If you’re a Vegetarian, you’ll definitely enjoy this. Chana Masala is even good for those that are Vegan or Gluten Free.


Tips For Cooking Chana Masala In A Pressure Cooker


I soak the chana overnight in some water. To add some color to it, I also have it soak overnight with a black tea bag.


When soaking the chana, make sure you add enough water to cover them and then some. The chana will expand overnight.



Bhindi Masala – Another great Vegetarian recipe. Great spice and it’s a great option if you like bhindi, also known as okra.


Moong Dal – This is a great recipe if you want something nice, warm, and comforting in your tummy!


Mac & Cheese – If you’re looking for another vegetarian dish, this cheesy mac and cheese will be perfect for you!

Chana Masala

Chana Masala
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Vegetarian, Vegan, Chickpea, Gluten Free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Calories: 418kcal


  • 2 1/2 cup Chana (Chickpea)
  • 2 Black Tea Bags
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Red Chili Powder
  • 1 tsp Chana Masala
  • 1/2 tsp Amchur Powder
  • 1/2 tsp Chaat Masala
  • 1 tsp Salt


  • Add chana to a bowl and rinse.
  • After rinsing, fill the bowl with water again. Make sure the water is a few inches over the chana. Add the tea bags.
  • Let the chana soak overnight.
  • Pour everything but the tea bags into the pressure cooker.
  • If you need to, add a little more water into the pressure cooker. Make sure that the chana is completely covered with water.
  • Cook over medium-low heat. Shut off the heat after 2 whistles.
  • In another pan, add oil.
  • Once the oil is hot, add mustard seeds.
  • Once the mustard seeds start popping, add in chana masala, amchur powder, chaat masala, red chili powder. Mix well.
  • Add the tempered spices into the pot with the chana. Mix well.
  • Cook chana on low for 5 minutes. Add salt. Mix.
  • Serve hot with roti and/or naan.


Please note that *The % Daily Value (DV) tells you how much nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Calories: 418kcal | Carbohydrates: 72g | Protein: 18g | Fat: 8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 584mg | Potassium: 8mg | Fiber: 28g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 205mg | Iron: 5mg