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If using dry beans, soak chickpeas in a bowl with 6 cups water, for 12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.
Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
Once the tomatoes start to break down add the water (if using dry chickpeas), salt and drained chickpeas. Give a good stir, scraping up browned bits ( to prevent burn error).
Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
Taste and adjust salt.