Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Water

  Plain, clean water

  3 cup or 710g

• Water

  Plain, clean water

  2 cup or 473g

• Wheat germ oil

  1 tbsp or 14g

• Chili peppers

  Green, canned

  100g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger

  Spices, ground

  100g

• Onions

  Raw

  1 ½ cup, sliced or 173g

• Tomato paste

  Canned, without salt added

  ¾ cup or 197g

• Chili powder

  Spices

  ½ tsp or 1g

Directions

1. Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
2. For Instant Pot Chana Masala:
3. Start instant pot in saute mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
4. When the ginger and garlic turn golden brown, add onions and saute for 3 minutes
5. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
6. Change the instant pot setting to manual mode for 35 minutes with vent in sealing position.
7. When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
8. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to saute mode and let it boil for 2 minutes.
9. Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
10. For Stovetop Pressure Cooker Chana Masala
11. Heat oil in the pressure cooker on medium-high heat. Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
12. When the ginger and garlic turn golden brown, add onions and saute for 3 minutes
13. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
14. Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
15. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder.
16. Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.
17. Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
18. Recipe by: Meeta Arora (source: https://pipingpotcurry.com/punjabi-chole-instant-pot/)