Dan Lewis

Ten-Minute Chana Masala [Instant Pot Recipe]

Ingredients
(Wherever possible, I’m linking to the actual product I used.)

• Olive oil
• Cumin seeds – about a tablespoon, maybe more. I was liberal with it.
• Garlic – I have a jar of chopped garlic, and I use a lot of it, like 2-3 tablespoons, but I’m a bit nuts.
• Two small/medium onions, sliced
• Two 15.5 ounce cans of Goya chickpeas, rinsed and drained. (I also made another version with okra instead of chickpeas. For the okra version, I cut up about 20 ounces of okra instead of this.)
• One medium tomato, cut into chunks but not diced too small
• Tumeric, about ¼ teaspoon. Could go more.
• Garam marsala, about a teaspoon. Could go more, to taste. I think I did tablespoon in the second one I made.
• Salt, about a teaspoon.
• If you’re into it – I’m not – ¼ tsp of cayenne or red chili powder or flakes.

Directions

• Put the Instant Pot on SAUTE mode. Put in olive oil, when it gets hot, put in cumin seeds and garlic. Stir for about 30 seconds.
• Add onions, stirring again for about two minutes.
• Dump everything else into the Instant Pot and stir. Let it saute for another couple of minutes.
• Turn Instant Pot off (I guess to READY/KEEP WARM) and put on the lid. Make sure it is in “Sealing” mode.
• Hit MANUAL and PRESSURE. Set it for two minutes. (Yes, only two minutes.)
• When the timer is done, hit the quick release valve. You’re done!