Try making a super easy Indian food recipe at home with this mild Instant Pot Chana Masala. It’s easy to make, freezes beautifully, and packs extra veggies tucked right into the sauce. Plus, it’s a delish family meal to share with babies and toddlers!
Instant Pot Chana Masala
I love Indian food and it’s been fun to introduce the flavors to my kids. That said, we live in a small town and the nearest Indian restaurant is an hour away, so really, if I want Indian food like Chana Masala, I have to make it at home. This easy family dinner comes together in minutes and then you get to let the Instant Pot do the rest!
TIP: You can also make this in a slow cooker. See the Notes section of the recipe at the bottom for the info.
Chana Masala with Extra Veggies
This easy Chana Masala includes more veggies than usual, but the veggies are all pureed into a sauce for extra flavor. I love doing this since it’s an easy way to add nutrition to the meal and the sweet potato makes everything super creamy and delish.
Ingredients in Channa Masala
To make this recipe, you’ll need:
- crushed tomatoes
- sweet potato
- garbanzo beans
- garam masla
- coconut milk
TIP: If you don’t usually have all of those spices, no worries, it’s easy to adjust! See the recipe at the bottom of the post for more info.
Quick Tip for Storing Fresh Ginger
I like to store fresh ginger in a freezer bag in the freezer and grate it on a fine microplane right into the skillet. It grates easily and you don’t have to worry about the ginger going badly between usages if you don’t use it often. So handy!
How to Make Instant Pot Channa Masala Step-by-Step
Here’s a look at the process involved in making this recipe.
- Add the ingredients to the Instant Pot.
- Puree with an immersion blender or transfer to a regular blender.
- Add coconut milk.
- Stir in chickpeas.
- Serve over rice.
TIP: We like to serve this with diced cucumbers, naan or pita bread, and plain yogurt. This rounds out the flavors nicely and provides some safe foods on the table if the kids decide they aren’t into the main dish.
What kind of rice is best with this dish?
We like short grain brown rice or basmati rice. I like to buy rice from Lundberg to reduce the likelihood of excess arsenic as they test regularly and keep their levels below the EPA limits.
Best Tips for Instant Pot Chana Masala
- Use fresh sweet potato or frozen diced sweet potato.
- Omit the garam masala if you don’t happen to have it.
- Store fresh ginger in the freezer in a freezer bag and grate over a microplane while still frozen to make it easy (and to avoid it going bad).
- Serve with rice, naan or pita, plain Greek yogurt, and cucumber.
- Freeze extras, once cooled, in a freezer container for a future meal. Use within three months.
- Serve some of the sauce, without the beans, to babies eating purees.
- Mash the beans lightly to babies eating finger foods.
I’d love to hear what your family thinks of this recipe if you try it out so please comment below!Print
If you can’t find garam masala, you can leave it out, though it adds authentic flavor that you’d expect if you’ve eaten Chana Masala in a restaurant. This will likely make enough for two meals—I like to freeze the second half for a future week.
- 1 14.5-ounce can crushed tomatoes
- 1 cup water
- 4 cups peeled and diced sweet potato
- 2 cloves garlic, peeled and smashed
- 2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 tsp ground ginger
- ½ teaspoon salt
- 3 15-ounce cans chickpeas, rinsed and drained
- 1 cup light canned coconut milk
- 2 cups fully cooked rice
- Plain greek yogurt, pita or naan, and diced cucumber, optional for serving
- Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.
- Seal and cook on high pressure for 10 minutes. Let naturally release for 5 minutes, then quick release to open.
- Add the coconut milk and puree with an immersion blender.
- Stir in the chickpeas.
- Serve over rice with yogurt, cucumbers, and/or naan or pita as desired
Store leftovers in an airtight container in the fridge for 3-5 days.
Freeze extras, once cooled, in a freezer container for a future meal. Use within three months.
Use fresh sweet potato or frozen diced sweet potato.
Omit the garam masala if you don’t happen to have it.
Store fresh ginger in the freezer in a freezer bag and grate over a microplane while still frozen to make it easy (and to avoid it going bad).
Serve with rice, naan or pita, plain Greek yogurt, and cucumber.
Serve some of the sauce, without the beans, to babies eating purees.
Mash the beans lightly to babies eating finger foods.
To make this on the stovetop: Add 2 tablespoons coconut or canola oil to a medium pot over medium heat. When warm, stir in the sweet potato and spices. Add the tomatoes and water and bring to a simmer. Cook on medium low heat at a simmer, covered, for about 20-25 minutes or until the vegetables are soft. Remove lid and transfer tomato-vegetable mixture to a blender. Add the coconut milk and blend smooth. Return to the skillet and stir in the chickpeas. Serve over rice with yogurt and cucumbers, as desired.
To make this in a Slow Cooker: Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt the slow cooker. Stir. Cover and cook for 6-7 hours on low or 4-5 on high. Add the coconut milk and puree with an immersion blender. Stir in the chickpeas and serve.