Chole Masala (Chana Masala)

Ingredients

2 Tbsp ghee

1 cup onion, finely chopped

1 Tbsp green chilies, chopped

1 Tbsp ginger, finely chopped

1 Tbsp garlic, chopped

Pinch of salt

1 cup puréed fresh tomatoes

Dry Masala:

2 tsp Coriander powder

2 tsp Mango powder

2 tsp Cumin powder

1 Tbsp Pomegranate powder

1 tsp Garam masala

1 tsp Chana masala

½ tsp Black salt

¼ tsp Cayenne pepper

1 tsp Paprika

2 cups chickpeas

4 cups water

2 tsp salt

2 tea bags

2 bay leaves

Whole spices to add to pouch:

2 cinnamon sticks

1 large cardamom

6 cloves

1 tsp peppercorns

6 green cardamom seeds

1.5 Tbsp cilantro

1 tsp kasoori methi

1/2 tsp sugar

For Tadka:

2 Tbsp ghee

Pinch of Hing

1 tsp Kashmiri mirch

For garnish:

Julienned ginger

Cilantro

Directions

Methods:

Heat Instant Pot and add ghee, once warm, add onions, green chilies, ginger, garlic and salt. Sauté until onions are light brown

Now add tomato puree, stir for a few minutes and add spices (up to paprika). Now add soaked chickpeas and water. Stir and add salt, tea bags and whole spices (in pouch).

Put Instant Pot on pressure cooker mode and pressure for 25 minutes. Slowly release pressure after 25 minutes.

Take out all whole spices including tea bags and bay leaves. Add cilantro, kasoori methi and sugar to pot.

Now slowly mash chickpeas in pot with potato masher to create a thicker consistency.

For tadka, heat ghee in tadka pan on stove and add pinch of hing, 1 tsp of Kashmiri mirch

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