Coconut Chana Masala – Instant Pot Chole Coconut Curry

This easy Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe is delicious and a nutritional powerhouse you’ll love to eat.

Chickpeas are a good source of plant-based protein and are my favorite bean. Chickpeas are a great way for us to get vegetable protein into our diets.

Nothing really compares to homemade comfort food – it’s well worth the effort and is more delicious and healthier as compared to restaurant food.

What ingredients do I need to make this Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe?

To make this Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe you will need ghee (clarified butter)  , cumin seeds  (jeera), onion, ginger garlic paste  , red chili powder (cayenne pepper), ground coriander  (dhaniya powder), ground turmeric  (haldi powder), ground cumin  (jeera powder), salt, tomatoes, dried chickpeas, water, coconut milk, tamarind concentrate, chaat masala, garam masala, dried fenugreek leaves, cilantro, serrano pepper.

How do I make this Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe?

Rinse and soak the chickpea overnight/ for 8 hours in 3 cups water and discard the water before cooking.

First, select sauté on the instant pot and add ghee to the pot.

Second, when the ghee is hot, add in cumin seeds. Thirdly, when the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.

When the onions turn golden in about 2 to 4 minutes add the red chili powder, add ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.

Further, add the pureed tomatoes and let them sauté for 4 to 5 minutes. 

Next, add the chickpea/ kabuli chana and water. Stir well and make sure nothing is stuck to the pot base.

Furthermore, press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.

When cooking is complete, use natural pressure release to depressurize. Additionally, open the lid add the coconut milk and select sauté. Let it come to a boil. Furthermore, add in tamarind concentrate, chaat masala, garam masala, dried fenugreek leaves, cilantro, and Serrano pepper. Stir well. Press cancel once it comes to a boil or until desired consistency. Transfer to a serving bowl.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot

Egg Masala Pav Bhaji

Paneer Pav Bhaji

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Cucumber Tomato Cilantro Salad

Radish Chutney in Yogurt

Air Fryer Baingan Raita

Easy Chana Dal – Instant Pot Split Pea Lentil Soup

Coconut Chana Masala – Instant Pot Chole Coconut Curry

Shilpa

This easy Coconut Chana Masala – Instant Pot Chole Coconut Curry recipe is delicious and a nutritional powerhouse you’ll love to eat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Equipment

• Pressure Cooker

Ingredients

  

• 2 tbsp coconut oil or ghee (clarified butter)
• 1 tsp cumin seeds  (jeera)
• 1 onion, finely chopped (1 cup finely chopped)
• 1 tsp  ginger garlic paste 
• 1 tsp red chili powder (cayenne pepper)
• 1 tsp ground coriander  (dhaniya powder)
• 1/2 tsp ground turmeric  (haldi powder)
• 1/2 tsp ground cumin  (jeera powder)
• 1 and 3/4 tsp salt
• 2 tomatoes, medium sized (1 and 1/2 cups pureed)
• 1 cup  dried whole chickpeas rinsed and soaked overnight in 3 cups water  (kabuli channa/ garbanzo beans)
• 1 and 1/4 cups water
• 1/4 cup coconut milk
• 1 tsp tamarind concentrate
• 1 tsp chaat masala  
• 1 tsp garam masala
• 2 tbsp dried fenugreek leaves  (kasoori methi)
• 2 tbsp fresh cilantro finely chopped  (dhainya ke patte)
• 1 Serrano pepper slit lengthwise into two halves (green chili pepper)  (optional)

Instructions

 

Prep

• Rinse and soak the chickpea overnight/ for 8 hours in 3 cups water and discard the water before cooking.

Cook

• Select sauté on the instant pot and add coconut oil or ghee to the pot.
• When the ghee is hot, add in cumin seeds. When the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.
• When the onions turn golden in about 2 to 4 minutes add the red chili powder, add ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.
• Add the pureed tomatoes and let them sauté for 4 to 5 minutes. 
• Add the chickpea/ kabuli chana and 1 and 1/4 cup water. Stir well and make sure nothing is stuck to the pot base.
• Press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.
• When cooking is complete, use natural pressure release to depressurize.
• Open the lid add the coconut milk and select sauté. Let it come to a boil. Furthermore, add in tamarind concentrate, chaat masala, garam masala, dried fenugreek leaves, cilantro, and serrano pepper. Stir well. Press cancel once it comes to a boil or until desired consistency. Transfer to a serving bowl.

Notes

• If you don’t like your food spicy you can eliminate the serrano pepper and reduce or eliminate the red chili powder.
• This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
• The recipe is based on soaking the chickpea over-night. 

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