INSTANT POT CHANA MASALA ENJOY DAN:

                        INSTANT POT CHANA MASALA by CHEF DAN:

Serves 6

INGREDIENTS:

2-(15 Oz) garbanzo beans, drained & washed

2-cups water

1-tablespoon olive oil

2-poblano pepper, roasted

5-garlic cloves, minced

1-inch ginger peeled and grated

1-onion, diced

1-(15.5 Oz) cans diced tomatoes

1-teaspoon Fenugreek leaves

Cilantro for garnish

SPICES:

1/2-teaspoon cayenne pepper

1-teaspoon coriander powder

1-tablespoons garam masala, curry powder, tandoori masala

2-teaspoons salt or to taste

1teasppon Chile powder, & turmeric

WHOLE SPICES:

1-Teaspoon cumin seeds

2-bay leaves

1/2-teaspoon black peppercorns

1-stick cinnamon

DIRECTIONS:

1.   Start I. P. in SAUTE mode.

2.   Add oil, whole spices, garlic, ginger and poblano pepper.

3.   When garlic & ginger turn golden brown add onion, sauté for 4 minutes

4.   Add tomatoes, 2 cups water & all spices, including Fenugreek leaves.

5.   Add drained garbanzo beans & stir to combine.

6.   Secure lid and close pressure value.

7.   Push PRESSURE COOK and cook on high for 20 minutes.

8.   When finished cooking let pressure release naturally.

9.   Garnish with cilantro.

10  Serve with naan or bhatura (deep fried leavened bread.

ENJOY DAN:                                        STRONG AND EAT INDIAN FOOD!!