Step 1

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”)

Step 2

Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.

Step 3

Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.

Step 4

Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.

Step 5

Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.

Step 6

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).

Step 7

Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.

Step 8

Taste and adjust salt.