Ingredients:
2 Tbsp ghee
1 cup onion, finely chopped
1 Tbsp green chilies, chopped
1 Tbsp ginger, finely chopped
1 Tbsp garlic, chopped
Pinch of salt
1 cup puréed fresh tomatoes
Dry Masala:
2 tsp Coriander powder
2 tsp Mango powder
2 tsp Cumin powder
1 Tbsp Pomegranate powder
1 tsp Garam masala
1 tsp Chana masala
½ tsp Black salt
¼ tsp Cayenne pepper
1 tsp Paprika
2 cups chickpeas
4 cups water
2 tsp salt
2 tea bags
2 bay leaves
Whole spices to add to pouch:
2 cinnamon sticks
1 large cardamom
6 cloves
1 tsp peppercorns
6 green cardamom seeds
1.5 Tbsp cilantro
1 tsp kasoori methi
1/2 tsp sugar
For Tadka:
2 Tbsp ghee
Pinch of Hing
1 tsp Kashmiri mirch
For garnish:
Julienned ginger
Cilantro
Methods:
Heat Instant Pot and add ghee, once warm, add onions, green chilies, ginger, garlic and salt. Sauté until onions are light brown
Now add tomato puree, stir for a few minutes and add spices (up to paprika). Now add soaked chickpeas and water. Stir and add salt, tea bags and whole spices (in pouch).
Put Instant Pot on pressure cooker mode and pressure for 25 minutes. Slowly release pressure after 25 minutes.
Take out all whole spices including tea bags and bay leaves. Add cilantro, kasoori methi and sugar to pot.
Now slowly mash chickpeas in pot with potato masher to create a thicker consistency.
For tadka, heat ghee in tadka pan on stove and add pinch of hing, 1 tsp of Kashmiri mirch