Instant Pot Kale Chana Masala – A vegetarian variation of a traditional and Popular Indian Dish called Channa masala | Chole Masala | Choley Masala | Chickpea Masala | Channa Curry. A healthy protein-rich Vegan and gluten-free chickpea recipe.
There are 3 main ingredients in this recipe.
- Chana / Chickpeas – I have used raw white chana also called chole. You can also use canned garbanzo beans/chickpeas for this recipe. But the cooking time will vary.
- Kale – There are many kinds of kale available in the market. Most common types are curly kale, Lacinato Kale and Red Kale. I have used Lacinato kale to make this Instant pot chickpea curry.
- Chana Masala Powder / Chole Masala Powder – One of the important ingredients. I ‘ve used store-bought chana masala powder. You can also use chole masala powder too.
Let’s first talk about What is Chana Masala | Channa Masala | Channa Curry? How to make Chana masala? How to make Chole?
Chana Masala recipe is an Indian curry made with chickpeas, store-bought or homemade chana masala powder and some vegetables. It is made under 30 minutes, tastes delicious and is Hassel free. Chana masala is one of our favorite options at an Indian restaurant. It is hearty, saucy and spicy Chickpea curry.
This has been one of my favorite dishes – since childhood.
I love that making beans at home is super easy in a pressure cooker / Instant Pot. it tastes much better than the ready canned beans.
Making Chana masala in an Instant pot is so much easier than the authentic version. I have shared both version, Traditional pressure cooker version chana masala and Instant Pot chana masala recipe in the recipe card.
I have tested both the ways and I got similar results. The only difference was the traditional pressure cooker version was way thicker and I had to add more water.
But the Instant pot version was really perfect. Because the water stays locked in, in the instant pot and you don’t lose much liquid.
Channa masala recipe goes with roti, Puri, Bhature, chappathi, phulka, naan or plain basmati rice.
I know… I know…. Chana Masala isn’t supposed to have kale but I like to use green leafy whenever I can. And believe me it tastes too good plus Kale is very nutritious.
What is Kale?
Kale is a green, leafy, winter vegetable that is high in fiber.
How do Kale tastes like?
Kale tastes a little bit bitter. But in this recipe, you won’t taste bitterness because of the spices.
What is kale good for?
Kale is very nutrient. The nutrients it contains support healthy skin, bones, and hair. It is rich in fiber hence enhances digestion. It has more nutritional value than spinach and helps to control blood glucose.
I love everything about this Instant Pot Kale Chana Masala recipe. You just simply need to dump everything in one pot and best vegan chickpea curry is ready in no time from scratch.
Instant Pot Kale Chana Masala is a healthy wholesome option for dinner or lunch.
This vegan chickpea curry can be enjoyed the next day too if you have leftovers. I would suggest you make some extra for the next day. ;(
F&Q for pressure cooker Kale Chana Masala.
Forgot to soak Chickpeas? How can I cook Chickpeas without soaking?
If you forgot to soak chickpea then you have to cook them in the pressure cooker for longer say about 50 minutes at high pressure.
Another trick is to soak the chickpeas in hot boiling water for about an hour and then use them in the recipe.
Can I use canned chickpeas?
Yes, you may use canned chickpeas. The only changes would be to pressure cook for only 8 minutes instead of 20 minutes.
Drain the canned garbanzo beans and rinse them well before using. You also need to reduce the amount of water, add only 1 cup instead of 1 and ½ cup.
How can I reduce the spice level?
we love spicy Instant Pot Kale Chana Masala. I have used Red chili powder too with channa masala powder. You may reduce heat by reducing the red chili powder.
Will the cooking time change if I double the quantity?
No, you don’t need to increase the cooking time. It works fine if you double the recipe.
What if I don’t like kale? Can I use spinach instead of kale?
Yes, you may use spinach. If you don’t like kale you can skip it too.
What can we eat with this vegetarian Chickpea curry?
You can serve this curry with Puri, Roti, Naan, Basmati rice, Phulka or chapati.
Can we freeze this Vegan chana masala recipe?
Yes, you can freeze this recipe. Let it cool down completely, place it in an airtight container and freeze it. This stays fresh for up to 3 months in the freezer and up to 4 days in the fridge.
Looking for healthy kale recipe?
I have share Kale Moong Dal recipe a few years back. Please don’t forgot to check it here.
Are you looking for more Instant Pot curry recipes?
Mushroom Masala in Instant Pot
Instant Pot Coconut Spinach Lentil Curry
Instant Pot Kale Chana Masala
Ingredients
- 1 cup Dried Chickpeas / Garbanzo beans / Chole
- ¾ cup - chopped Onion
- 1 teaspoon - grated garlic
- 1 teaspoon - grated ginger
- 1 ½ cup - chopped tomatoes 3 medium tomatoes
- 1 Bunch Lacinato Kale 3 cups
- ¼ teaspoon - Turmeric powder
- 1 tablespoon - chili powder
- ⅓ tablespoon - Cumin powder
- ¾ tablespoon - coriander powder
- 2 tablespoon - Chana Masala Powder
- Salt to taste
- ¼ cup - Coconut Milk optional
- 1 ½ cup - water
- 3 tablespoon Oil
Instructions
- Soak Chickpeas for at least 8 hours.
- Drain the water and keep it aside.
- Turn on the Instant Pot on saute mode.
- Heat oil. Add Ginger and garlic, saute for a few seconds.
- Now add onion and tomatoes, saute for a minute.
- Add salt, chili powder, coriander powder, cumin powder, chana masala, and turmeric powder. mix well. Add chopped kale, soaked chickpeas, and water. Stir well.
- Place the lid on top and close it.
- Set the pressure valve to sealing.
- Press the manual button and set the time for 20 minutes under high pressure.
- Once 20 minutes is done and IP beeps, turn off the Instant Pot. Let the pressure release naturally.
- Open the lid and add coconut milk. Mix well.
- With help of back of the spoon, mash the chickpeas little bit.
- The gravy will thicken eventually after it starts cooling down. If you feel gravy is too much, you can turn on IP on saute mode and let it cook on saute mode for about 5 minutes.
- Instant Pot Kale Chana Masala is ready. Enjoy!
Kale Chana Masala in traditional pressure cooker.
- Soak Chickpeas for at least 8 hours.
- Drain the water and keep it aside.
- Turn on the stove.
- Heat oil. Add Ginger and garlic, saute for a few seconds.
- Now add onion and tomatoes, saute for a minute.
- Add salt, chili powder, coriander powder, cumin powder, chana masala, and turmeric powder. mix well. Add chopped kale, soaked chickpeas, and water. Stir well.
- Place the lid on top and close it.
- Pressure cook it for 5 to 6 whistles. Let the pressure release naturally.
- Open the lid and add coconut milk. Mix well.
- With help of back of the spoon, mash the chickpeas little bit.
- The gravy will thicken eventually after it starts cooling down. If you feel gravy is too much, you can turn on the flame on medium flame and let it cook for about 5 minutes.
- Traditional Pressure cooker Kale Chana Masala is ready. Enjoy!
Video
Notes
Nutrition
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Always eaten spinach and chickpea curry, but now with kale, I am intrigued, I must try as anything with kale is always a hit in my family.
Kale sounds like a yummy addition to the plain Chana masala! Will try addingi it the next time I make some 🙂
The addition of kale to chickpeas sounds interesting. I have never tried adding leaves into chana curry but your post is tempting me to try this version next time.
Thanks for sharing
Love the addition of kale here i the dish. Such an awesome vegan and gluten-free version of chickpea recipe
Kale is a very healthy green leafy vegetable.. I like the idea of adding it in the curries. Thanks dear.
Wow this sounds really yummy. But since I don’t have an instapot will make in my pressure cooker. And use spinach as again kale is not available.