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Indian Chickpea Curry Recipe (Chana Masala)

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Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 t ground ginger
  • 4 t ground cumin
  • 4 t ground coriander
  • 2 t ground turmeric
  • 2 t garam masala
  • 2 t paprika I like to use smoked paprika
  • 1 t salt
  • 1 28oz can of diced tomatoes
  • 2 c dried chickpeas
  • 2 c water
  • 3 T lemon juice

Instructions
 

  • Turn Instant Pot on sauté setting and add oil. When hot, add onions. Cook until translucent, stirring often.
  • Add garlic and cook for another minute until golden.
  • Pour in all the spices and toast for about 1 minute, stirring. Do not let burn.
  • Include tomatoes and dried chickpeas and stir until well coated.
  • Pour in water and change setting to manual high pressure. Make sure vent is sealed and set to cook for 50 minutes.
  • Release pressure manually when done cooking, and add lemon juice and additional salt if needed. Eat with rice or flatbread (naan, roti, and poori are all good choices). Curry will be even better the next day (should it last that long), and also freezes well.