Instant pot chole masala

INGREDIENTS

2 cups dried chickpeas soaked overnight

2 tablespoons ghee OR oil

2 onion finely chopped

2 tbsp ginger garlic paste 

3 small tomatoes chopped

1 tbsp tomato paste

2 cups water

TEMPERING

3 bay leaf

2 black cardamom

3 green cardamom

1 small piece cinnamon 

1 tsp cumin

1 tsp fennel seeds

SPICES 

2 teaspoons dried mango powder or 1/2 lime juice

2 teaspoons roasted cumin powder

2 teaspoons salt

1 teaspoon garam masala

1.5 tbsp chilli powder 

1.5 tbsp coriander powder

1 teaspoon turmeric

1 teaspoon black pepper

Cilantro leaves and red onion garnish

INSTRUCTIONS

Soak the chickpeas in cold water overnight. Drain, rinse and set aside.

Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the tempering items and then Add the onion and bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.

Add the garlic, ginger, stir, then add the chopped tomatoes, tomato paste and cook for 5-7 minutes, or until they break down.

Add the spices, salt and stir, then add the chickpeas and water.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.

Let the pressure release naturally.

Open lid and If using lemon juice add now and mix well. 

If the gravy is watery then use saute button to reduce water. 

Garnish with red onion and chopped cilantro.