Instant Pot Kala Chana Curry | Black Chickpea Recipe

Black Chick pea curry is also called as Kala Chana Masala. This curry is popular in India which has rich in flavors.

Soak the chickpeas overnight, and discard the water that the beans have soaked in before cooking. This will help for easy digestion.

    • 1 cup black chickpeas 
    • 3 cups of water to soak
    • 2.5 to 3 cups of water to cook
    • 1 cup chopped onion
    • 1 tsp ginger garlic paste
    • 2 green chilies
    • 1 cup chopped tomato
    • Salt per taste
    • chopped cilantro
    • 2 tbsp cream
    • Tempering:
      • 2 tbsp oil
      • 1 cinnamon stick
      • 2 cloves
      • 1 tsp cumin seeds
      • curry leaves (optional)
    • Masala Powders:
      • 1/2 tsp turmeric powder
      • 1 tsp red chili powder (adjust to taste)
      • 2 tsp coriander powder
      • 1/2 tsp chana masala powder


    • Soak 1 cup black chickpeas overnight with 3 cups of water.
    • Next day clean and drain the black chickpeas.
    • Turn on instant pot saute mode, when it is hot, add oil.
    • Add cinnamon, cloves, cumin seeds and curry leaves. Wait until it splutters.
    • Add chopped onion, ginger garlic paste, and green chilies - Saute until onion turns into light brown.
    • Add chopped tomato - Saute for 2 minutes.
    • Add turmeric powder, red chili powder, coriander powder, chana masala powder and salt.  Quick stir.
    • Add soaked and drained kala chana with water.  1 cup black chick peas needs 2.5 to 3 cups of water.
    • Close the instant pot lid with sealing position.
    • Set Bean/chili mode or High pressure 30 minutes.  Cancel when it is done.
    • Open the lid after natural pressure release.
    • Mash it to get a smooth texture, Garnish with cilantro and whipping cream.
    • Kala chana masala is ready, it can be served with rice or roti.

Here I used 6QT Instant pot DUO