1teaspoondry mango powder(amchur powder) or add as required
2 to 3tablespoonschopped coriander leaves(cilantro)
some sliced onions
few lemon wedges
few green chillies- optional
Rinse and then soak 1 cup chickpeas overnight or for 8 to 9 hours in enough water. Later rinse the soaked chickpeas in running water for a couple of times. Drain all the water and keep aside.
Switch on the IP and press the sauté button setting the time to 12 minutes on normal mode. Keep all the ingredients ready before you begin.
Add oil in the steel insert and let it become hot (but not smoking hot).
Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and carom seeds. Let them crackle and splutter.
Add onions and sauté them till translucent.
Now add finely chopped ginger, garlic and slit green chillies.
Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze.
Next add chopped tomatoes and sauté till they soften and become pulpy.
If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.
Add turmeric and kashmiri red chilli powder. Mix very well and sauté for 3 to 4 seconds.
Add soaked chickpeas. Mix very well and deglaze the pan. Then add salt as per taste.
Add water and deglaze the pan if required.
Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.
Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are undercooked, then pressure cook for 5 more minutes.
Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.
Let the curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.
Simmer till you get the desired gravy consistency (which is neither thin nor very thick but medium or slightly thick consistency). Then add garam masala powder and dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.
Mix well and Simmer for a minute. If the gravy becomes too thick, then add some water.
Serve Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do keep a side of some finely chopped onions, lemon wedges and green chillies.
Spicing: You can increase or reduce the spice powders, especially kashmiri red chilli powder. Do not increase the garam masala powder, but you can reduce the quantity. You can even add chana masala powder instead of garam masala powder.
Chickpeas: Use chickpeas which are fresh and in their shelf period. Avoid using aged or old chickpeas as they do not cook well and take a lot of time.
Tomatoes: You can use canned tomatoes in the recipe. Crush the canned tomatoes and add 1 cup of it. You can even add ½ cup of tomato puree if you do not have fresh tomatoes.
Onions: You can use both red onions or white onions.
Black Cardamoms: There is a slight smoky flavor in the chana masala due to Black Cardamoms. So it an essential ingredient. However, skip if you do not have black cardamoms. The smoky hints won't be there, but still the chana masala will taste good.