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.