¼cuptomato paste or strained tomatoesstore-bought, optional
1½cupwater
cilantro for garnishing
Instructions
Start the instant pot in sauté mode and heat oil in it. Add cumin. When cumin starts to splutter, add onion,capsicum and sauté for 2 minutes.
Add salt, red chili powder, turmeric powder, coriander powder and mix well.
Add soaked chana/chickpeas and water.
Change the instant pot setting to manual or pressure cook mode for 15 minutes at high pressure with a vent in sealing position. * check notes if you are using canned chickpeas.
When the instant pot beeps, let the pressure release naturally.
Garnish with cilantro and chana masala is ready to be served.
Video
Notes
for canned chickpeas
If you are using canned chickpeas, it takes less time. Pressure cook for 5 minutes.
5 minutes pressure cooking will make sure that tomatoes and onions are cooked and mixed properly with canned chickpeas.