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Instant Pot Chole Masala

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Pot Chole Masala


for 4 servings

  • 1 cup chickpeas (200 g), soaked in water overnight
  • 4 tablespoons mustard, vegetable oil
  • 2 bay leaves
  • 3 ground green cardamoms
  • 1 large cadamom pod
  • 1 cinnamon stick
  • 1 large onion, finely chopped
  • 1 tablespoon ginger garlic paste
  • 2 tomatoes, finely chopped
  • 1 tablespoon chana masala powder
  • salt, to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 handful fresh cilantro leaves
  • 1 teaspoon ghee
  • 1 teaspoon garam masala
  • 3 cups water (720 mL)

Nutrition Info

    Calories 134
    Fat 4g
    Carbs 20g
    Fiber 6g
    Sugar 5g
    Protein 4g

Estimated values based on one serving size.


  1. Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
  2. Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
  3. Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
  4. Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
  5. Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
  6. After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
  7. Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
  8. Serve alongside rotis or rice.

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