Instant Pot Chana Masala
Ingredients
- 2 cups dried Chickpeas, soaked overnight
- 1 large yellow Onion, finely chopped
- 1 15oz can Tomato purée OR 3 medium Tomatoes, puréed
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 – 2 green chilies, seeds removed and diced - optional
- 1 - 2 Bay leaves
- 1 Cinnamon stick
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 2 tsp Coriander powder
- 1 tsp Paprika
- 2 tsp Chana Masala spice blend OR substitute with garam masala
- 1 tbsp Kasoori Methi (dried fenugreek leaves) - optional
- Salt to taste
- Cilantro for garnish
Preparation
Start the Instant Pot in SAUTE mode and when hot, add cumin seeds, cinnamon and bay leaves.
Roast for 30 seconds.
Add onions and sauté for 2-3 minutes, stirring occasionally.
Add ginger, garlic and green chilies and stir. Cook until onions are translucent.
Add tomato purée and cook for 5-6 minutes, stirring occasionally.
Add turmeric powder, paprika, cumin powder, coriander powder, and chana masala powder and mix well.
Drain soaked chickpeas and add into the pot along with salt, kasoori methi and mix well.
Add water just enough to cover the chickpeas.
Press Cancel and close the Instant Pot lid.
Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 20 minutes.
When done, garnish with cilantro.
Notes
Prefer dried chickpeas soaked overnight. If using canned chickpeas or without Instant Pot, cook on stovetop until chickpeas are soft and cooked well.
