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–+ servings
Total Time :1 hour 20 minutes
Servings: 4

INGREDIENTS
 

  • 2 cups/400 grams dried chickpeas, soaked overnight
  • 2 large onions, thinly sliced
  • 2 tablespoons oil
  • 2 cups/480 grams tomato purée
  • 4-7 green chiles, slit lengthwise
  • 1 inch/2.5 cm fresh ginger, sliced
  • 4 garlic cloves, finely chopped
  • 2-3 cups water
  • 1 tablespoon ghee
  • Salt to taste

Spice mix:

  • 2 bay leaves
  • 1 teaspoon amchur, dried mango powder, optional
  • 1 teaspoon Kashmiri chile powder or paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garam masala, plus 1 tablespoon more to finish
  • 1 tablespoon shahi jeera or caraway seeds

For serving:

  • ½ cup cilantro leaves
  • 1 lime, cut into wedges
  • ½ small red onion, thinly sliced

INSTRUCTIONS

  • Heat oil in the Instant Pot using the Sauté function. Add onions and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, 8 to 10 minutes.
  • Stir in bay leaves, shahi jeera, turmeric, cumin, coriander, chile powder, amchur if using, 1 tablespoon garam masala, and ghee. Cook until fragrant, about 1 minute.
  • Add tomato purée and 4 slit green chiles and cook, stirring, until slightly thickened, about 3 minutes.
  • Add soaked chickpeas, 2 cups water, and salt. Close the lid and cook on High Pressure for 30 minutes.
  • Quick release pressure, add ginger and garlic, close lid, and cook on High Pressure for another 30 minutes.
  • Release pressure, stir in remaining green chiles and 1 tablespoon garam masala, and use the Sauté function to thicken the sauce, 5 to 10 minutes.
  • Serve garnished with cilantro, lime wedges, and sliced red onion.