Chana Masala

Ingredients

Sauté

• 2 tbsp oil
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 serrano pepper, minced (optional)
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp coriander
• 1/2 tsp cayenne

Pressure cook

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) crushed tomatoes
• 1/2 cup water
• Salt

After cooking

• 1 tbsp lemon juice
• Fresh cilantro for serving
• Basmati rice or naan

Instructions

1. Set pot to sauté. Heat oil and cook onion until deeply golden, about 6 minutes.
2. Add garlic, ginger, and serrano pepper. Stir for 1 minute.
3. Add cumin, turmeric, garam masala, coriander, and cayenne. Toast for 30 seconds.
4. Add chickpeas, crushed tomatoes, water, and salt. Stir well.
5. Pressure cook on high for 8 minutes, then natural release for 10 minutes.
6. Mash a few chickpeas against the side of the pot to thicken the sauce.
7. Stir in lemon juice. Serve over rice or with naan, topped with cilantro.

Notes

For dried chickpeas, soak overnight, drain, and pressure cook for 25 minutes instead. The sauce should be thick and cling to the chickpeas; simmer on sauté for a few minutes if it's too thin.