Instant Pot Chana Masala

Instant Pot Chana Masala

THE WINNER OF THE 2020 GREAT CHANA MASALA OFF!
Beat the Kitchn's slow cooker one: https://www.thekitchn.com/recipe-10-hour-slow-cooker-chana-masala-228934
And Kenji's: https://www.seriouseats.com/recipes/2016/04/channa-masala-recipe.html

https://pipingpotcurry.com/punjabi-chole-instant-pot/#wprm-recipe-container-3918

The amchur powder is great!

Ingredients:
2 cups dried chickpeas, soaked and drained
4 cups water (I accidentally did 6, I think, and it turned out fine, but maybe do 5?)
2 tbsp oil or ghee
2 green chili peppers (optional--I didn't do it)
1- cloves garlic, minced
2" ginger, minced
3 cups onion (I think I just did one onion, but more is welcome)
1.5 c tomatoes, chopped, or 2 tbsp tomato paste (I went tomato paste)
2 tbsp dried fenugreek leaves (I used fenugreek seeds)
Cilantro to garnish

Spices
1 tsp cayenne
2 tsp coriander
2 tbsp chole masala
4 tsp salt or to taste
2 tsp dry mango powder (amchur)

Whole spices:
2 tsp cumin seeds
 4 bay leaves
1 tsp black peppercorn (don't worry, they get soft)
2 sticks cinnamon

• Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili. 
• When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes 
• Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
• Change the instant pot setting to manual mode for 35 minutes with vent in sealing position.
• When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
• Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.