Print Recipe
4.6 from 22 votes

Instant Pot spinach chana masala - vegan & gluten-free

Chana masala cooked in instant pot makes a healthy and hassle free dinner option. Its gluten- free and vegan.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: Indian
Servings: 6 people
Calories: 233kcal
Author: Khushboo


  • 1 cup raw chickpeas/ cholay / chana to be soaked
  • 3 tablespoon cooking oil
  • 1 cup chopped onions
  • 1 bay leaf
  • 1 tablespoon grated garlic
  • ½ tablespoon grated ginger
  • 1.5 cups water
  • 2 cups fresh tomato puree
  • 1 tablespoon roasted chickpea flour * optional see notes
  • Spices needed
  • 1 green chili finely chopped
  • ½ teaspoon turmeric
  • 1 teaspoon coriander powder
  • 2 teaspoon cayenne/ paprika / red mirch powder
  • 1 tablespoon cholay / chana masala

To be added later

  • 2 cups chopped baby spinach
  • Salt to taste
  • Fistful of chopped fresh cilantro
  • Lemon


  • Wash chickpeas in a mesh under cold running water for 30 seconds.
  • Now soak chickpeas in 2 cups water.
  • Bring it to a rolling boil and let it boil for good 5 minutes. Switch off the flame , cover it with lid and let it soak for 8-10 hours/ overnight.
  • Next day before cooking drain out all the excess water from soaked chickpeas .
  • Switch on the instant pot on sautee mode . After 3 minutes add in 3 tablespoon cooking oil .
  • Add in the onions and cook for 2 minutes or until translucent .
  • Add in the bay leaf, green chilly , ginger , garlic paste and cook it for 20 seconds .
  • Add in the chana masala , turmeric , chili powder , coriander powder along with 1 tablespoon water to avoid masala to burn.
  • Sautee it for 10 seconds.
  • Add in roasted chickpea flour/ besan and sautee for 10 seconds .
  • Now add in the tomato puree , drained chickpeas and 1.5 cups of water and mix well .
  • Now close the lid and choose 15 minutes on manual mode High pressure.
  • Position the steam release to sealing .
  • After the timer goes off let it naturally cool off for 15 minutes .
  • Carefully vent any steam off after 15 minutes and open the lid.
  • Give it a stir and check for doneness by smashing a chickpea.
  • The chickpea should smash up easily without any resistance.
  • Now put the instant pot on sauté mode again and add in chopped spinach and salt.
  • Mash few chickpeas with back of the spoon for thicker gravy .
  • Let it cook on saute mode for 3 minutes .
  • Switch off the instant pot.
  • The Gravy will thicken eventually after it starts cooling down.
  • Add in chopped coriander and some lemon juice if desired.
  • Taste test, adjust spices if desired and serve warm as a soup , along with roti or over rice/ quinoa .


I have used roasted chickpea flour/ besan to make the gravy thick .
You can leave it and just smash up few chickpeas later and the gravy will thicken once it starts cooling.
Use garam masala if chana masala unavailable.
You may skip spinach all together.
The spice level of this recipe is 3 on the scale 1-5 , 5 being the hottest .
Adjust seasoning to your spice level .
It's important to soak the beans for 8-10 hours .
If you forget to soak the beans refer to tips below
If using store bought puree , add only 1.5 cups puree and increase water by additional ½ cup.
Leftovers can be enjoyed up to 3 days . Store in refrigerator .
Tastes even better the next day so makes a perfect next day lunch.
Stove top pressure cooking method mentioned below.For more easy Instant Pot recipes - Follow link here. 


Calories: 233kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Sodium: 70mg | Potassium: 741mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1405IU | Vitamin C: 14.9mg | Calcium: 65mg | Iron: 4mg