Instant Pot Chana Masala - Punjabi Chole

Shilpa

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Prep Time 10

Cook Time 55

Total Time 1 55

Servings: 4

Course: Main Course

Cuisine: Indian

4 tbsp ghee (clarified butter) or oil of choice
1 dried bay leaf (tej patta)
2 whole cloveseither whole or crushed (laung)
1 cinnamon stick 2 inch piece (dalchini)
2 whole black cardamom pods (kali elachi)
1/2 tsp cumin seeds (jeera)
1/2 onion finely chopped
1 tsp ginger garlic paste (either freshly mined in equal quantities or store bought)
1 tsp red chili powder(cayenne pepper)
1 tsp ground coriander (dhaniya powder)
1/2 tsp ground turmeric (haldi powder)
1/2 tsp ground cumin (jeera powder)
1 and 3/4 tsp salt (you can add an additional 1/4 teaspoon later if you need more)
2 medium sized tomatoes pureed (roughly 1.5 cups pureed)
1 cup dried whole chickpeas washed and soaked overnight in 2.5 cups water (kabuli channa/ garbanzo beans)
1.5 cups water
1 tsp tamarind concentrate
1 tsp ground pomegranate powder (anardana powder)
1/2 tsp garam masala
2 tbsp dried fenugreek leaves (kasoori methi)
2 tbsp fresh cilantro finely chopped (dhainya ke patte)
1 Serrano pepper slit lengthwise into two halves (green chili pepper) (optional)

Prep

Rinse and finely chop the onions and cilantro. Slit the Serrano pepper, and puree the tomatoes.
Discard the water that was used to soak the chickpea overnight.

Cook

Select sauté on the instant pot and add oil to the pot.
When the oil is hot, add in bay leaf, cloves, cinnamon stick, black cardamoms, and cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.
When the onions turn golden in about 2 to 4 minutes add the red chili powder, ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.
Then add the pureed tomatoes and let them sauté for 4 to 5 minutes.
Next, add the chickpeas / kabuli chana and water. Stir well and make sure nothing is stuck to the pot base.
Press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.
When cooking is complete, use natural pressure release to depressurize. Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well.
Use the back of the spoon to crush some chickpea and thicken the gravy. Finally, add the dried fenugreek leaves, cilantro, and Serrano pepper. Transfer into a serving bowl.
If you like less gravy you can select sauté and reduce it to the desired consistency. Transfer into a serving bowl.

Serve

If dont you like your food spicy you can eliminate the serrano pepper, or reduce or eliminate the red chili powder.
This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
The recipe is based on soaking the chickpea over-night.
The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don't need to be consumed).