Neeta Patel, Chana Masala / Chole Masala



  1. Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
  2. Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
  3. When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
  4. Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
  5. Change the instant pot setting to manual mode for 30 minutes with vent in sealing position.
  6. When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
  7. Use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
  8. Garnish with cilantro.