Instant Pot Chana Masala

Instant Pot Chana Masala

Prep time: 15mins | Cooking time : 20mins | Serves 4

Ingredients:

·      Dried White Chickpeas – 1 cup

·      Onions sliced - 2 medium

·      Tomatoes - 2 medium

·      Chana Masala Powder- 2 tablespoon

·      Chili Powder – 1 tablespoon

·      Garam Masala Powder – 1 teaspn

·      Kasuri Methi crushed – 2 tablespoon

·      Turmeric Powder – 2 teaspn

·      Cumin Seeds – 1 tsp

·      Green Cardamom – 1

·      Cloves – 2

·      Bay leaf– 1

·      Ginger – 1-inch piece

·      Chopped Cilantro – 1/4 cup

·      Sugar – 1 tsp

·      Salt to taste

·      Water – 2 cups

·      2 tbsp ghee or oil

Initial Steps:

1.      Wash white chickpeas and soak it for 8 hours or overnight.

2.      Chop the onion, tomato, ginger and cilantro and set aside.

Prepare Main Dish:

1.     Set the IP in saute mode and add ghee.

2.   Once the ghee is hot, add the bay leaf, cumin seeds, cloves  and green cardamom.

3.    Saute for a minute and add the ginger and onions. Add the salt to speed up the process.

4.   Cook until the onion turns translucent.

5.  Add dry spices including red chili powder, turmeric, kasuri methi and chana masala powder.

6.   Mix them thoroughly and saute for a minute.

7.   Add Tomatoes, chickpeas and 2 cups of water and mix the ingredients.

8.  Set the IP in manual mode and cook for 10 minutes and put the lid with the vent in sealing position. After 10 minutes, let it sit for 5 minutes and then do a quick pressure release.

9.   After the pressure is dropped, open the lid carefully.

10. Mash the chana slightly with a potato masher and add a pinch of garam masala and kasuri methi.

11.  Now add sugar, 1/4 cup of chopped cilantro and mix well.

12.  Stir them all together and let it simmer for 5 minutes and then you can switch off instant pot.

13.  Chana masala is ready. Serve with Basmati Rice or fresh naan.