- ingredients
- 2 cups dry chickpeas - soaked ovenight
- 2 chopped tomatoes
- 1 onion
- 2 tsp ginger
- 2 garlic clove
- 1 bay leaf
- 2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 teaspoon cumin seeds
- 3 cup water
- 1/4 teaspoon amchur powder
- 1/4 teaspoon sun-dried fenugreek
- 1 tbsp brown sugar
- cilantro for garnish
- chana masala spice blend ingredients
- 1 tsp coriander powder
- 4 cloves
- 1/2 inch cinnamon stick
- 5 peppercorn
- 1/2 teaspoon fennel seeds
- 2 black cardamoms
- 1 star anise
- method
- start by grinding the spices in a coffee blender or mixer jar
- press the sautée button of the instant pot and add oil, when it heats up, add cumin seeds, and when they start to sizzle, add chopped onions
- sautée the onion until it turn translucent, then add ginger and garlic and sautée for 30 sec
- add bay leaf, canned tomatoes, and stir well
- add red chili powder, turmeric powder, fresh chana masala spice blend, and salt - cook for 1/2' mixing them well
- add soaked and drained chickpeas and water, stir well
- press "cancel", close the lid and press the pressure cooker button, and set the timer for 35' in high pressure
- when the instant pot beeps let the pressure release naturally, when the pin drops down, open the lid
- press sautée mode again and add amchur powder, sun-dried fenugreek, and brown sugar
- mash some of the beans with a potato masher and continue to stir well
- let the mixture come to a boil and let it simmer for a minute, press "cancel" and garnish with cilantro
- ↝ it's done! serve it hot with some bread, or steamed rice
oct 18 2021 ∞
apr 16 2022 +