Instant Pot Chana Masala – Zero Oil Recipe
This Instant Pot Chana Masala recipe is a zero oil recipe and yet makes a rich, spicy, and tangy flavors of restaurant style Punjabi chole, minus the oil. It’s a beginner-friendly recipe that takes minimal effort, so it is perfect for quick weeknight meals or meal prep. Thanks to the Instant Pot, you’ll spend less time in the kitchen while still enjoying a high-protein and deeply flavorful dinner.
If you’ve been wondering how to make chana masala in an Instant Pot without oil, you’re in the right place! This Instant Pot Chana Masala is a restaurant-style version of the beloved North Indian chickpea curry. It’s also an oil-free Indian recipe, making it an excellent choice for anyone seeking a healthy Indian chickpea curry that’s full of rich flavors yet lighter on the calories.
Brimming with spicy and tangy notes, it’s a restaurant-style chana masala that’s also light on calories. Plus, the Instant Pot makes cooking beginner-friendly and weeknight-approved, whether you’re a seasoned chef or a newbie in the kitchen.
Not only is this a vegan chana masala, it’s also a high-protein plant-based curry .This gluten-free chickpea curry comes together quickly, That makes it ideal for busy weeknights or as an easy meal prep recipe.
Learn how to cook a mouthwatering Zero-Oil Chana Masala in the Instant Pot. This quick, restaurant-style chickpea curry is perfect for busy weeknights, meal prep, and a healthier twist on the classic Punjabi chole.
Not only is this a vegan chana masala, it’s also a high-protein plant-based curry perfect for those craving a gluten-free chickpea curry. This is a quick, healthy, and plant-based meal and comes together quickly, so it’s ideal for busy weeknights or as an easy meal prep recipe.
Why Zero-Oil Chana Masala?
- Health Benefits: You can enjoy the protein-packed goodness of chickpeas without extra fat.
- Healthier Choice: Cutting out oil lowers calories and saturated fats without compromising on taste.This makes it easier to fit into high-protein or weight-loss meal plans.
- Authentic Punjabi Flavor: Despite removing oil, we still use a fragrant tomato-onion gravy base and spices for Punjabi chole, ensuring every bite is spicy and tangy—just like your favorite restaurant version.
- Vegan & Gluten-Free: This is a vegan chana masala that’s naturally gluten-free, so it suits a variety of dietary needs.
- Beginner-Friendly: Whether you’re new to Indian cooking or to pressure cookers, this beginner-friendly oil-free Punjabi chickpea curry recipe is simple to master, thanks to the Instant Pot.
- Rich Flavor Without Oil: Using water or broth to sauté onions and spices still yields a deeply flavorful gravy—just like traditional Punjabi chole.
- Quick & Convenient: The Instant Pot cuts down cooking time. The Instant Pot’s pressure cooking locks in flavors quickly and no oil needed. That makes it a great meal prep or weeknight dinner option.
Ingredients
To make Instant pot Chana Masala, you’ll need
these simple ingredients come together to create a dish that’s bursting with flavor, without any added oil.
- Chickpeas: chickpeas, soaked overnight
- Onion: 1 large onion, thinly sliced
- Spices: cinnamon stick, black peppers, ginger, julienned
- Spice powders: chili powder, chaat masala, chana masala, salt (or to taste), 1 tsp turmeric powder
- 4 cups of water
Instant Pot Chana Masala – Zero Oil Recipe Step by Step
Making this chana masala recipe in Instant Pot is incredibly easy. Making chickpeas curry using no oil is super easy to make in an Instant Pot. Here’s how to do it:
Step 1: Start by soaking the chickpeas overnight. This step is crucial as it helps in cooking the chickpeas evenly and quickly.
Step 2: In the morning, drain and rinse the chickpeas. Gather all the other ingredients and have them ready.
Step 3: Add the soaked chickpeas, sliced onion, cinnamon stick, whole black peppers, julienned ginger, chili powder, chaat masala, chana masala, salt, turmeric, and water into the Instant Pot.
Step 4: Add the black tea tea bag it gives a nice brown colour to chana masala and improves the overall taste too.
Step 5: Pressure Cook: Close the lid, set the valve to sealing, and pressure cook on high for 35 minutes.
Step 6: Natural Release: Once the cooking time is up, let the pressure release naturally. This helps in further softening the chickpeas and blending the flavors.
Step 7: Stir and Serve: Open the lid, give everything a good stir, and your oil-free Lahori Chikkad Chole is ready to serve!
Tips & Variations
- Soaking is Key: Ensure that the chickpeas are soaked for at least 8 hours or overnight. This not only reduces the cooking time but also makes the chickpeas more digestible.
- Restaurant-Style Flair: Add a pinch of kasuri methi (dried fenugreek leaves) or use black cardamom for a smokier aroma.
- Spice Adjustments: Increase red chili powder or add finely chopped green chilies for extra heat.
- Extra Creaminess: Stir in a spoonful of dairy-free yogurt or coconut milk just before serving.
- Regional Twists:
- Pindi Chana Masala – Earthy and tangy
- Amritsari Chana Masala – Bold, spicy notes
- Palak Chole – Leafy spinach spin
- Chole for Tikki Samosa – Street-food style
- Kala Chana Masala – Brown chickpeas for a hearty alternative
INSTANT POT TIP: Allowing the pressure to release naturally is important for the texture of the chickpeas and to avoid overcooking.
Frequently Asked Questions
1. Does Zero Oil compromise flavor
Not at all! Water- or broth-sautéing, combined with traditional Punjabi spices and the pressure-cooking method, ensures full-bodied flavor without the grease.
Can I use canned chickpeas instead of dried?
Yes. It simplifies and speeds up the recipe. Adjust the pressure-cooking time to about 8–10 minutes and reduce the water/broth slightly.
How long does chana masala keep in fridge?
Refrigerate in an airtight container for up to 3–4 days. It’s perfect for meal prep and tastes even better the next day.
Can I use canned chickpeas?
Yes. It’s a popular time-saver. Just cut down the pressure-cooking time to about 8–10 minutes and add less water.
Serving Suggestions
- Healthy Alternative: Pair with brown rice or cauliflower rice for a low-carb option
- Steamed Basmati Rice or Jeera Rice (cumin-flavored rice)
- Whole Wheat Roti or Naan
- Side of Raita or Kachumber Salad for a refreshing contrast
More Such Recipes
You can try more Zero Oil Recipes.
- Chole For Tikki Samosa
- Palak Chole Recipe
- Amritsari Chana Masala Recipe
- Pindi Chana
- Punjabi Chana Masala
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
Instant Pot Chana Masala – Zero Oil Recipe
Ingredients
- 2 cups Chickpeas soaked overnight
- 1 onion large, thinly sliced
- 1 cinnamon stick
- 4 Black peppercorns
- 1 inch ginger julienned
- 4 green chillies
- 1 tsp chili powder
- 2 tsp chaat masala
- 2 tbsp chana masala
- 1 tsp salt or to taste
- 1 tsp turmeric powder
- 4 cups water
Instructions
Soak the Chickpeas:
- Start by soaking the chickpeas overnight. This step is crucial as it helps in cooking the chickpeas evenly and quickly.
Prepare the Ingredients:
- In the morning, drain and rinse the chickpeas. Gather all the other ingredients and have them ready.
Dump Everything in the Instant Pot:
- Add the soaked chickpeas, sliced onion, green chillies cinnamon stick, whole black peppers, julienned ginger, chili powder, chaat masala, chana masala, salt, turmeric, and water into the Instant Pot.
Pressure Cook:
- Close the lid, set the Instant Pot valve to sealing position, and pressure cook on high for 35 minutes.
Natural Release:
- Once the cooking time is up, let the pressure release naturally. This helps in further softening the chickpeas and blending the flavors.
Stir and Serve:
- Open the lid, give everything a good stir, and your Zero Oil Instant pot chana masala is ready to serve!
Notes
- Soaking is Key: Ensure that the chickpeas are soaked for at least 8 hours or overnight. This not only reduces the cooking time but also makes the chickpeas more digestible.
- Quality Spices: Use fresh spices for the best flavor. Chana masala and chaat masala are essential for authentic taste.
- Natural Release: Allowing the pressure to release naturally is important for the texture of the chickpeas and to avoid overcooking.
Hi,
A question about the recipe. It says to cook for 35 minutes in the instant pot. Is that accurate? Usually I cook chickpeas max 15 minutes in the instant pot.
Thanks.
Lew
Hi Lew
Yes! That’s the accurate time if you are using raw (soaked for 4-5hrs or overnight chickpeas) If you are using canned chickpeas it takes very less time