Chana Gravy in Instant Pot is a healthy, Protein-rich & easy One Pot recipe. Chana Gravy is one of the most favourite and famous dishes in Indian Cuisine. Today, I am sharing a recipe of this Vegan & Gluten-free recipe using simple spices, resulting in a home-style gravy.

About Chana Gravy in Instant Pot

Growing up, Chana Masala is one dish that was a part of our regular menu. When I say Chana Masala, I am not talking about the Punjabi Chana Masala here. This is a home-style chana masala made in a simple South Indian kitchen. In most restaurants, you can find the chana masala to be too oily and greasy. In this recipe, we are using very little oil to make a delicious Chana Gravy. With no ready-made spice powders, this Chana Masala tastes so good and light. If you have attended South Indian weddings, you would have definitely eaten a Chana Gravy along with Pooris or Rotis. It tastes simple yet flavourful. The texture somewhat resembles a Kurma. I am a big fan of making Chana Gravy this way.

Chana Gravy
Chana Gravy in Instant Pot

Back when I was in school and college, Chana Samosa is one dish that I was crazy about. Even now, I never miss buying it whenever we visit a Bakery. The South Indian Bakeries have their own way of making Chana Masala. The aroma itself is too inviting. This Chana Masala tastes very similar to that. I personally love making a big batch and having it with Rotis, Pulao and Samosa.

Why I love this Recipe

Packed with nutrients and Protein Rich

Perfect for a weeknight meal

Vegan & Gluten Free

Mild spices & kid friendly

Pairs well with any Indian Bread or Rice Variety

Instant Pot Chana Gravy
Chana Gravy in Instant Pot

The specialty of this recipe

In this recipe, we are not using any readymade masala like chana masala, garam masala, coriander powder etc. Fresh spices are used in this recipe to make it more flavourful. If you have tried my Kerala Kadala Curry , you can understand how delicious gravy can be when freshly ground paste is added. In this Chana Gravy in Instant Pot, we are adding an almost similar combination of spices but the taste will be a lot different.

I have found that most gravies taste very similar to each other because we add the same set of spice powders for every single recipe. This is why I try making a combination of freshly ground paste or powder for many of my recipes to give it a variation. To date, my mom doesn’t store a bunch of masala powders in her pantry. I am trying to follow her practice to the maximum extent possible.

Chana Gravy
Chana Gravy in instant Pot

Why use Instant Pot to make this Chana Gravy

The biggest advantage of cooking this gravy in Instant Pot is the ease of walking away after dumping the ingredients in the Pot. Comparatively, it takes the same time to cook on a Stovetop Pressure Cooker as well. But we continuously need to monitor the whistles and keep a watch on them. This is not needed when it comes to Instant Pot.

The next thing is how beautifully the chickpeas get cooked. I like my chickpeas to be cooked well so that I can partially mash them to have a thicker and nice gravy. In Instant Pot, every single time, the chickpeas are cooked to perfection. The texture turns out just beautiful which makes the gravy more delicious and flavourful.  

How to make Chana Gravy in Instant Pot

Soak Chana / Chickpeas for at least 6 hours or overnight. Drain water and keep it aside.

Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot add cinnamon, cardamom, cloves, peppercorn, fennel seeds, cumin seeds, red chillies, coriander seeds, ginger & garlic. SAUTE for two minutes till a nice aroma comes. Add in the tomatoes and cook till it is completely mashed. Finally, add grated coconut and saute for less than a minute. Remove this mixture from the pan, let it cool to room temperature and make a FINE PASTE.

How to make Chana Masala

In the same pot, add oil. Once hot, add the sliced onions. Saute till they turn light brown. Add the ground paste. Saute for 30 seconds. Add turmeric powder, salt and give a mix. Add the soaked and drained chickpeas. Mix it thoroughly with the masala paste. Add water.

Close the lid on the pot, and turn the pressure valve to SEALING position.

Set the pot to PRESSURE COOK (High Pressure) and set timer to 40 minutes.

How to make Chana Gravy

Once the cooking is done, do a NATURAL PRESSURE RELEASE for 15 minutes and release the pressure manually once 15 minutes is done.

Squeeze in some lime juice, mix well. Garnish with coriander leaves & serve hot.

Chana Gravy
Instant Pot Chana Gravy

Serving Suggestions

Chana Gravy tastes great with Rotis, Parathas, Poori, Jeera Rice. I also like serving it with a mild pulao. Today, I paired it with Coconut Milk Pulao and the combination was so good.

This Chana gravy can also be used to serve with samosas. It definitely tastes very similar to the ones we get in home-style bakeries back home.

Chana Masala
Instant Pot Chana Gravy

Tips to note

Soak chickpeas in enough water for a minimum of 6 hours to overnight. Pre-soaking the chickpeas helps in easy digestion.
Drain the soaked water and use fresh water for making the gravy.

Squeezing a few drops of lemon juice towards the end enhances the taste and flavour of the gravy.

Make sure you roast the spices until it turns golden brown and leaves a nice aroma. Ensure you don’t burn the spices.

You can make the same in a stovetop pressure cooker by cooking it for 6-7 whistles. Follow the same cooking procedure as above. 

Adjust spice to your taste. My chillis are not the spicy variety and hence I used 6 chillies.

 If using canned chickpeas, drain the water from the can. Reduce cooking time in Instant Pot to 10 minutes and add just 1 cup of water for cooking. 

This gravy is fairly thick. If you want a runny gravy, add more water. 

Similar Recipes that you may love to try

Kerala Kadala Curry

Chana Chaat Sundal

Mixed Dal Tadka

Vegetable Kurma

Bhindi Masala

Green Peas Masala

Chana Masala

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Chana Gravy
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Chana Gravy in Instant Pot

Chana Gravy in Instant Pot is a healthy, Protein-rich & easy One Pot recipe. Chana Gravy is one of the most favourite and famous dishes in Indian Cuisine. Today, I am sharing a recipe of this Vegan & Gluten-free recipe using simple spices, resulting in a home-style gravy.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Chana Gravy, How to make Chana Gravy, Instant Pot Chana Gravy, Instant Pot Chana Masala, South Indian Chana Masala
Servings: 4 people
Author: Gayathri Vijayakumar

Ingredients

  • 1 cup Dry Chickpeas Soak overnight in enough water
  • 1 medium Onion
  • 2 medium Tomato
  • 1 inch Ginger
  • 6 cloves Garlic
  • 1 inch Cinnamon
  • 2 Cardamom
  • 2 Cloves
  • 1/2 tsp Peppercorn
  • 1 tsp Fennel seeds
  • 1/2 tsp Cumin Seeds
  • 5 or 6 Red Chillies
  • 1 tbsp Coriander Seeds
  • 1/2 cup Coconut
  • 2 tsp Oil
  • Salt to taste
  • 1/4 tsp Turmeric Powder
  • 1 tsp Lime Juice
  • 2 tbsp Coriander Leaves
  • 2 cups Water

Instructions

  • Soak 1 cup dried chickpeas in enough overnight for 6 hours or overnight. Drain water & keep aside.
  • Press SAUTE mode on Instant Pot. Add oil to the Pot. Once the oil turns hot, add cinnamon, cardamom, cloves, fennel seeds, cumin seeds, red chillies, coriander seeds, peppercorn, ginger & garlic. Saute for a minute or 2 until they turn golden brown and a nice aroma comes. Now, add the chopped tomatoes and cook until tomatoes turn mushy.
  • Add grated coconut, mix everything together and switch off.
  • Remove this mixture from the pot, let it cool to room temperature and make a fine paste
  • In the same pot, add oil. Once hot, add the sliced onions. Saute till they turn light brown. Add the ground paste. Saute for 30 seconds. Add turmeric powder, salt and give a mix. Add the soaked and drained chickpeas. Mix it thoroughly with the masala paste. Add water. Close the lid on the pot, and turn the pressure valve to Sealing Position.
  • Set the pot to PRESSURE COOK (High Pressure) and set the timer to 40 minutes.
  • Once the cooking is done, do a NATURAL PRESSURE RELEASE for 15 minutes and release the remaining pressure manually once 15 minutes is done. Squeeze in some lime juice, mix well. Garnish with coriander leaves & serve hot.

Notes

Adjust spice to your taste. My chillis are not the spicy variety and hence I used 6 chillies. 
If using canned chickpeas, drain the water from the can. Reduce cooking time in Instant Pot to 10 minutes and add just 1 cup of water for cooking. 
This gravy is fairly thick. If you want a runny gravy, add more water. 
Soak chickpeas in enough water for a minimum of 6 hours to overnight. Pre-soaking the chickpeas helps in easy digestion.
Drain the soaked water and use fresh water for making the gravy.

Squeezing a few drops of lemon juice towards the end enhances the taste and flavour of the gravy.

Make sure you roast the spices until it turns golden brown and leaves a nice aroma. Ensure you don’t burn the spices.
You can make the same in a stovetop pressure cooker by cooking it for 6-7 whistles. Follow the same cooking procedure as above.