Kaveet PandayaInstant Pot Chana Masala

Instant Pot Chana Masala By: Kaveet Pandya

Ingredients for 2-3 servings:

Garbanzo beans (either 1 large can or 1.5 cups dry) 1.5 medium sized onions 2 large beefsteak tomatoes 1.5 tbsp tomato paste 2 tbsp oil 1 tbsp ghee if available 1 cinnamon stick 2 Bay leaves 1 tbsp cumin seeds Turmeric powder and Curry powder Ginger Garlic Paste or Shredded ginger root (1 tbsp) and minced garlic (1/2 tbsp)

Instructions:

First –HAND HYGEINE

If using dry garbanzo beans: 1. Soak dry garbanzo beans overnight in warm water 2. Take garbanzo beans and place in instant pot with water being 2 in above the surface of the beans 3. Add two slices of ginger root and 1 tsp of salt 4. Cook for 45 min (Manual) under high pressure If using canned beans: 1. Cook the beans in boiling water for 25 min with 1 tsp added salt

Gravy: 1. Heat oil in a saucepan and add ghee 2. Add cinnamon stick, bay leaves, cumin, ginger, and garlic in that order –otherwise something will burn 3. Sauté for 1 min –usually it will start bubbling a bit

Instant Pot Chana Masala (continued)

4. Add finely chopped onions and let it cook until the onions are translucent 5. Add finely chopped tomatoes 6. Add 1.5 tbsp of tomato paste 7. Sauté everything for 1 min 8. Sprinkle salt as you see fit 9. Add ½ tsp turmeric powder and ½ tsp garam masala or curry powder 10. Add red chili if you can handle it 11. Add 1.5 cups of water 12. Cook until everything is thoroughly –usually 5-6 min 13. Add the gravy to the cooked garbanzo beans and let it simmer for 10-15 min 14. Eat with rice or naan (pita bread is often a good replacement for naan)