Chana Masala

If using dry [chickpeas], soak them in water (6 cups) for 8-12 hours (or up to 24 hours in the fridge). Drain. (For a quick Instant Pot soak: combine dry chickpeas (1.5 cups), water (4 cups), and salt (0.5 tsp) in the Instant Pot. Pressure cook for 15 minutes, then naturally release.)

Set Instant Pot to Saute function (or use a large pot/Dutch oven on stovetop). Heat [2-3 tbsp coconut oil]. Add leaves (2 bay), cumin seeds (2 tsp), and fennel seeds (1 tsp), stirring for mins (3) until fragrant and golden. Start 3m timer

Add shallots (2 large) (or 1 large onion) and sauté until golden and fragrant, stirring often. Add garlic (4 cloves), fresh ginger (2 tsp), and [0.5-1 jalapeno], sautéing for mins (3). Start 3m timer

Stir in all the ground spices: garam masala (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), chili powder (1 tsp), dried fenugreek leaves (1 tsp), and ground turmeric (0.5 tsp).

Add tomatoes (2 medium), stirring constantly for about mins (3), scraping up any browned bits. Start 3m timer

Once the [tomatoes] start to break down, add water (2 cups) (if using dry, soaked chickpeas) and salt (1.5 tsp), along with the drained [chickpeas]. Stir well, scraping up any browned bits to prevent a 'burn' error.

Seal the Instant Pot and set to High Pressure for mins (25). Naturally release for mins (15), then manually release any remaining pressure. (If using canned or fully cooked chickpeas, set Instant Pot to 6 minutes and use 0.5 cups water, then manually release.) Start 25m timer

Taste and adjust [salt]. If it tastes bitter, add [1-2 tsp agave syrup] to balance. If desired, stir in another garam masala (1 tsp) for more flavor, or a splash of [coconut milk] for extra richness.