Instant Pot Chana Masala

2023, Nov 12    

Ingredients

• 1 cup chickpeas
• 3 cups water for soaking
• 1.5 cups water for cooking
• 1 tablespoon ghee or vegetable oil
• 1 green chili pepper chopped (optional)
• 5 cloves minced garlic
• 1 Tbsp grated ginger
• 1.5 cups onion, diced
• ¾ cup tomatoes chopped or 1 tbsp tomato paste
• 1 tablespoon crushed fenugreek leaves (kasuri methi) (optional)
• Cilantro to garnish

Spices

• ½ teaspoon cayenne or chili powder
• 1 teaspoon coriander powder
• 1 tablespoon chole masala
• 1 teaspoon salt
• 1 teaspoon amchur powder

Instructions

Overnight

• Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.

Dinner Prep

• Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
• When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
• Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
• Cancel sauté and cook on high setting for 35 minutes with vent in sealing position.
• When the instant pot beeps, let the pressure release naturally, then release remaining pressure.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.

Serving

• Garnish with cilantro. Chole Masala is ready to be served with naan or rice.