Instant Pot Chole
2 cans of organic chickpeas (no salt added)
2 tablespoon coconut oil or ghee (or cooking oil of your choice)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 teaspoons chana masala
1 teaspoons garam masala
3/4 teaspoon red chili powder
1/4 teaspoon cinnamon
1 tablespoon Himalayan pink salt
1/2 teaspoon black pepper
1 bay leaf
1 medium yellow onion chopped finely
1 can of diced tomatoes (no salt added)
4-5 cloves grated garlic
1 inch grated ginger
Handful chopped cilantro for garnish (optional)
Chop the onions, and grate the garlic and ginger using a grater.
Set your Instant Pot to "saute" mode. Add coconut oil or ghee to the pot. Add the cumin seeds and let them brown in the oil. Add the onions and saute them until they turn translucent. Add 1 cup of the diced tomatoes, garlic, and ginger, and bay leaf, and saute until cooked down. Add all spices (garam masala, chana masala, coriander, turmeric, red chili powder, cinnamon, salt and pepper) and saute for a few more minutes until tomatoes are cooked down a bit.
Add the two cans of drained and rinsed chickpeas and mix well.
Add 1.5 cups of water or until chickpeas are immersed in water.
Press cancel on your Instant Pot. Set it to Pressure Cook on high for 20 minutes. Set pressure valve to "sealing".
When finished pressure cooking, manually release pressure by turning valve to "venting".
Open lid, and set Instant Pot to "saute". Mash chickpeas and keep mixing so gravy thickens.
Garnish with cilantro. Serve hot!