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Pressure Cooker Chana Masala is cozy, simple, meatless, and will save you those dollars you might have spent ordering it for take-out!

Pressure Cooker Chana Masala

  • Author: Kitschen Cat
  • Total Time: 30 mins
  • Yield: 4


  • 1 large yellow onion, finely diced, divided
  • 1 jalapeño, seeds and ribs removed, minced
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon olive oil (affiliate)
  • 2 teaspoons ground cumin (affiliate)
  • 2 teaspoons garam masala
  • 1 tablespoon ground coriander
  • ½ teaspoon ground turmeric
  • 14.5 oz canned diced tomatoes
  • (2) 15.5 oz cans chickpeas, rinsed and drained
  • 1/4 cup water
  • ½ cup chopped fresh cilantro
  • 3 cups cooked rice, for serving


  1. Add 2 tablespoons of your diced onion to a small bowl, then stir in minced jalapeńo, fresh ginger, and lemon juice. Set aside.
  2. Saute onion in pressure cooker in olive oil until it starts to soften and develop brown bits.
  3. Add cumin, garam masala, coriander, and turmeric. Saute until fragrant. 1-2 minutes.
  4. Add tomatoes, chickpeas, and 1/4 cup water to spices.
  5. Stir, lock lid, and set to high pressure for 10 minutes.
  6. When time is up, let pressure naturally release for 5 minutes then release any remaining pressure.
  7. Serve over cooked rice topped with a tablespoon of raw onion/jalapeño mixture and a sprinkle of chopped fresh cilantro.
  • Prep Time: 10 mins
  • Cook Time: 20 mins