Chana Masala - Instant Pot

Ingredients

• 1 cup Tomatoes, chopped
• 0.25 teaspoon Amchoor (dried mango powder)
• 1 unit Kasuri methi, crushed
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Coriander powder
• 1 cup Chickpeas (Soaked overnight or for 4 hours)
• 1 handful Coriander leaves (To garnish)
• 1 unit Green chillies, chopped
• 1 unit Cinnamon stick (1 inch)
• 1 unit Bay leaves
• 1.5 teaspoons Cumin seeds
• 4 units Black peppercorns
• 1 tablespoon Ginger garlic paste
• 1 cup Onions, chopped
• 1 teaspoon Salt (Adjust to taste)
• 2 tablespoons Oil
• 2.5 cups Water (For soaking and cooking)

Instructions

1. 1Wash the chickpeas thoroughly and soak them in 2.5 cups of water overnight or for at least 4 hours.
2. 2Set the Instant Pot to sauté mode. Add oil and the whole spices: cinnamon stick, bay leaves, cumin seeds, and black peppercorns. Sauté for a few seconds until fragrant.
3. 3Add chopped onions, a pinch of salt, and chopped green chillies to the pot. Sauté for 2-3 minutes until the onions are translucent.
4. 4Stir in the ginger garlic paste and sauté for a few seconds until aromatic.
5. 5Add the chopped tomatoes to the pot. Mix well and let them cook for a couple of minutes until they soften.
6. 6Incorporate the turmeric, red chilli powder, coriander powder, and chole masala into the mixture. Stir well, adding a splash of water if necessary to prevent sticking.
7. 7Drain the soaked chickpeas and add them to the pot along with water for cooking. Ensure the bottom of the pot is scraped to prevent burning.
8. 8Set the Instant Pot to pressure cook for 30 minutes with the vent in the sealing position.
9. 9Once the Instant Pot beeps, allow the pressure to release naturally.
10. 10Turn the Instant Pot back on in sauté mode. Add the crushed kasuri methi and amchoor. Let it boil for 2-3 minutes.
11. 11Garnish with chopped coriander leaves and turn off the Instant Pot. Serve hot.