1/2 to 1tspIndian red chili powder or cayenne pepperor to taste
1tspfreshly ground black pepper
1tspamchur / Indian mango powderor to taste
2cupsInstant Pot (cooked) Chickpeasrecipe below or canned chickpeas
naan or basmati rice for servingoptional
If Using Dried Chickpeas:
How to Cook Dried Chickpeas in the Instant Pot
Cook on manual mode for 35 minutes.
Pour chickpeas into the Instant Pot. Add water.
Allow pressure to release naturally, then drain and rinse chickpeas, and proceed with recipe.
Note: if you wish to soak the chickpeas overnight, cook for just 20 minutes.
For Chana Masala
Heat Instant Pot on 'Saute' mode, at 'Normal' temperature.
Heat ghee or oil and saute cumin seeds till fragrant, about 10 seconds.
Saute onions, garlic and ginger and jalapeno pepper until onions are golden brown, being careful not to burn, about 7 minutes.
Add tomato sauce, stirring frequently. Cook for 5 minutes, until tomato mixture thickens and becomes paste-like.
Add turmeric, chili powder, black pepper, coriander, amchur, salt, brown sugar and garam masala. Stir till fragrant, about 30 seconds.
Deglaze with water, stirring to make sure tomato mixture is not stuck on the bottom.
Add chickpeas and stir well.
Cook on 'Manual' mode for 6 minutes.
Let pressure release naturally.
Open the Instant Pot and stir the chana masala. If you would like the gravy to be thicker, cook on 'Saute' mode for a few minutes. Top with cilantro and a teaspoon of ghee, if desired.
Serve with naan or basmati rice (recommended)
While sauteing onions, tomatoes and spices, if the Instant Pot gets too hot, turn the Instant Pot off till it cools down a bit.If you don't have access to amchur, substitute with 2 tsp lemon juice.*Cook Time does not take into account the natural release time for the Instant Pot