Nisha Vora is the creator and voice behind Rainbow Plant Life, a food blog and YouTube channel with over two million subscribers built entirely around the idea that plant-based cooking can be bold, crave-worthy, and genuinely exciting. Since launching in 2018, she has become one of the most trusted names in vegan cooking on the internet — and her Instant Pot Chana Masala video, with nearly 330,000 views, is a perfect example of why her audience keeps coming back.
Why This Chickpea Curry Belongs in Your Instant Pot
Chana Masala is one of the great comfort foods of Indian cooking. It is a chickpea curry simmered in a tomato-onion base, layered with warm spices — cumin, coriander, garam masala, turmeric — and finished with a squeeze of lemon and a scatter of fresh cilantro. Done traditionally, it is a dish that rewards patience. Done in the Instant Pot, it rewards everyone who has a busy weeknight and big appetite.
What makes pressure cooking so well-suited to Chana Masala is the way it concentrates flavor. The sealed environment keeps aromatic compounds in the pot rather than letting them drift away as steam. The result is a deeply spiced, rich curry that tastes like it has been simmering for hours — in under 30 minutes from start to finish. The chickpeas emerge tender but not mushy, holding just enough texture to give the dish some body alongside the silky sauce.
Nisha's version leans into a specific technique: sautéing whole spices in the pot first, before any liquid goes in. Those 30 seconds of blooming cumin seeds and a bay leaf in a little oil unlock something in the flavor that ground spices alone cannot replicate. It is a small step that makes a noticeable difference.
Key Tips to Get It Right
- Deglaze thoroughly after sautéing. Once the onion and tomato mixture has cooked down, add a splash of water or broth and scrape the bottom of the pot before sealing the lid. This prevents the burn notice and lifts all that flavorful fond into the sauce.
- Dried vs. canned chickpeas. Canned chickpeas make this a true weeknight meal — no soaking, no planning ahead. Dried chickpeas soaked overnight give a slightly firmer bite and earthier flavor if you want to go that route.
- Don't skip the amchur. Dried mango powder (amchur) provides the tangy, slightly sour note that makes authentic Chana Masala so addictive. It is increasingly available at Indian grocery stores and online — worth tracking down.
- Finish with fresh aromatics. A squeeze of fresh lemon juice, thinly sliced red onion, and chopped cilantro added at the very end are not optional garnishes — they are what balance the richness of the curry and bring the whole dish alive.
- Adjust consistency to your preference. After pressure cooking, use the sauté mode to reduce the liquid if you want a thicker, more concentrated sauce. Add a splash of water and stir if you want it soupier to serve over rice.
Watch Nisha Make It
In this approachable video, Nisha walks through every step with clear instructions and helpful context — including why each spice is going in and what it contributes to the final dish. Even if you have never cooked Indian food before, this one feels completely manageable.
A Perfect Pairing for Artisan Cookware
Chana Masala is almost always served over basmati rice — and that is exactly where Artisan Cookware Co.'s Stackable Insert Pans make life easier. Load one insert with rinsed rice and water, nestle it above the curry in your Instant Pot, and cook everything together in a single pressurized cycle. The rice comes out perfectly steamed and the Chana Masala is ready the moment you lift the lid. One pot, two dishes, no extra cleanup — that is the kind of practical magic that turns a great recipe into a reliable weeknight staple.
Chana Masala keeps beautifully in the fridge for four or five days, and like most spiced dishes, it tastes even better the next day after the flavors have had time to settle. Make a big batch, load up your inserts, and you have lunches sorted for the week. Give Nisha's recipe a try and let us know in the comments how yours turned out.
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