Instant Pot Chana Masala

Ingredients

• 1 cup chickpeas - soaked overnight
• 3 cups water

• 3 tablespoons oil
• 1 inch cinnamon
• 6 cloves
• 1 tej patta (Indian bay leaf)
• 2 black cardamoms
• 1 teaspoon caraway seeds (ajwain)
• 1 teaspoon cumin
• ½ cup finely chopped onions
• 2 teaspoons finely chopped ginger
• 2 teaspoons finely chopped garlic
• 2 to 3 green chilies diced
• 1 cup finely chopped tomatoes
• ½ teaspoon turmeric powder
• 1 teaspoon kashmir red chilli powder or deghi mirch or sweet paprika
• 3 cups water
• salt as required

• 1 teaspoon Garam Masala or punjabi garam masala powder
• 1 teaspoon dry mango powder (amchur powder). or ½ to 1 teaspoon lemon juice.
• 2 to 3 tablespoons chopped coriander leaves (cilantro)

Instructions

• Rinse the chickpeas and soak them overnight or for 8 to 9 hours.
• Drain and rinse them again in fresh water a couple of times.

• Set Instant Pot to sautén. Add oil and let it become hot.
• Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and caraway seeds.
• Mix and stir. Let them crackle and splutter. Add onions and sauté them till translucent.
• Add ginger, garlic and green chillies. Sauté for about 6 to 7 seconds.
• Add chopped tomatoes and sauté stirring often till they soften and become pulpy.
• Add turmeric and red chilli powder. Mix very well and sauté for 3 to 4 seconds.

• Add soaked chickpeas. Mix very well and deglaze the pan. Salt to taste.
• Cover and seal with the Instant Pot lid, set valve to the sealing position.
• Cook on high pressure for 30 minutes.
• After the beep, wait for 12 to 15 minutes or more for natural pressure release (NPR).
• Pressure release if needed. If undercooked, pressure cook for 5 minutes until soft.
• Mash a few chickpeas to thicken the gravy.
• Use sauté setting and simmer untill consistency is slightly thick.
• Add garam masala powder and dry mango powder. Mix well and simmer for a minute.
• Garnish with coriander leaves (cilantro).
• Serve with a steamed rice, roti, puri or bhatura, finely chopped onions, lemon wedges and green chillies.