Instant Pot Authentic Chana Masala
Ingredients:
1 cup chickpeas or 2 ½ cups canned chickpeas see notes
2 tablespoon chana masala powder (use store-bought or homemade chana masala powder)
3 tablespoon olive oil
1 large onion (finely chopped)
2 large tomatoes (finely chopped)
½ cup tomato puree
1 teaspoon kasuri methi dried fenugreek leaves
1-1½ teaspoon salt (adjust as per taste)
2 tablespoon cilantro
½ lemon
Directions:
Soak the chickpeas in water overnight (or for 8-10 hours).
Once the chickpeas is soaked, wash it thoroughly in fresh water. Add the chickpeas to the Instant Pot or stovetop pressure cooker along with ½ teaspoon of salt and 3 cups of water.
Pressure cook in Instant Pot – 20 minutes and 10 minutes NPR.
Stovetop pressure cooker – 3 whistles on medium heat and then 10 minutes on low heat. Let the pressure come down naturally.
While the chickpeas are cooking, you can start making the curry base.
Make the chickpea curry:
Heat oil in a frying pan or kadhai. Fry onions until they are translucent.
Add chola masala powder and fry for 1-2 minutes.
Add chopped tomatoes and mix well. Cook until the tomatoes are soft and pulpy.
Add tomato puree and mix well. Cover and simmer until the tomatoes and spices are completely cooked (5-7 minutes).
Add the cooked chickpeas. Add water to adjust the consistency, and check and adjust the seasoning.
Bring it to a boil and let it simmer for 15 minutes.
Crush dry kasuri methi in your palm and add it to the chole masala. Also, add the chopped cilantro and lemon juice. Mix well and serve hot.
