Pressure Cooker Chana Masala (No Soaking Needed)

By Sprig Originals ✓ · cooked up in Sprig

Dried chickpeas go straight into the pot with onion, ginger-garlic and tomatoes, and one long pressure cycle turns them creamy while the spices soak all the way in. Ten ingredients, one pot, and no overnight soaking — mash a few chickpeas at the end and the sauce thickens itself. Serve with rice or warm naan.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tbsp ginger garlic paste
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 1/2 cups dried chickpeas, rinsed and picked over
• 1 14 oz can diced tomatoes
• 3 1/2 cups water
• 1 1/2 tsp fine salt

Instructions

1. Set the Instant Pot to Sauté on normal heat and add the oil. When it shimmers, add the chopped onion and cook, stirring now and then, for 6 minutes, until softened and browning at the edges.
2. Add the ginger garlic paste, garam masala, cumin and turmeric and stir constantly for 1 minute, until the spices smell toasty and coat the onion. If anything sticks, splash in 2 tablespoons of water and scrape the bottom clean.
3. Press Cancel. Add the dried chickpeas, canned tomatoes with their juice, water and salt. Stir well and make sure no spice is stuck to the base of the pot, or you may get a burn warning.
4. Lock on the lid with the valve set to Sealing. Pressure cook on High for 45 minutes, then let the pressure release naturally for 15 minutes before turning the valve to Venting to release the rest.
5. Open the lid and taste a chickpea; it should be creamy right through. If it is still firm, re-seal and pressure cook 5 minutes more with a 10-minute natural release.
6. Press Sauté on normal heat and simmer uncovered for 5 to 8 minutes, pressing about a quarter of the chickpeas against the side of the pot with a wooden spoon, until the sauce is thick enough to coat them. Taste for salt and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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