Name: Instant Pot Chana Masala
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: indian
Ingredients: 3 can chickpeas (or 12 ounces (1 1/2 cups) dried chickpeas); 3 tbsp coconut oil (or neutral cooking oil); 2 tsp black mustard; 1.5 tsp cumin seeds; 2 bulb onion (finely diced); 4 clove garlic (minced); 1.5 tbsp ginger (freshly minced or grated); 1.5 null serrano (minced); 3 null bay leaves; 2 tsp ground coriander; 1 tsp ground turmeric; 0.75 tsp red chili powder ((use less for a less spicy version)); 1 tbsp garam masala; 0.5 tsp black pepper; 1.5 tsp kosher salt; 0.5 can crushed tomatoes (crushed with your hands); 1.5 cup vegetable broth ((3/4 cup if using canned chickpeas)); 1.5 tbsp lemon juice; 1 cup fresh cilantro (roughly chopped); null null basmati rice; null null vegan naan

Instructions

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1

If using dried chickpeas, soak them in [water] overnight or for 8 hours. Drain, rinse, and set aside. If using canned chickpeas, open the chickpeas (3 can), drain and rinse.
2

On the Instant Pot, select Sauté. Add coconut oil (3 tbsp) and once shimmering, add black mustard (2 tsp) and cumin seeds (1.5 tsp). After 0.5 minutes, add onion (2 bulb), diced, and cook until browned, about 6-7 minutes.
3

Add garlic (4 clove), ginger (1.5 tbsp), serrano (1.5), and leaves (3 bay). Stir until garlic is golden, 1-2 minutes.
4

Add the ground spices: ground coriander (2 tsp), ground turmeric (1 tsp), red chili powder (0.75 tsp), garam masala (1 tbsp), and black pepper (0.5 tsp). Stir for 30 seconds. Add a tablespoon of [water] if mixture dries out.
5

Stir in kosher salt (1.5 tsp), crushed tomatoes (0.5 can), and vegetable broth (1.5 cup). Stir well. Select the Cancel setting.
6

Secure the Instant Pot lid and set to Sealing. Select Pressure Cook (High) for 8 minutes (canned chickpeas) or 35 minutes (soaked, dried chickpeas).
7

Allow a natural pressure release for 10-15 minutes. If not thick enough, use Sauté mode to simmer until desired consistency.
8

Open the pot and stir in lemon juice (1.5 tbsp) and fresh cilantro (1 cup). Season to taste. Serve with [basmati rice] and/or [vegan naan].