Step 1

Soak chickpeas in 3 cups water for 4 hours. Once 4 hours are up, drain the water, rinse the black chickpeas and set it aside.

Step 2

Press the saute button on the instant pot. Once it displays hot, add the oil. Then add the cumin seeds and asafetida (hing).

Step 3

Once the cumin seeds splutter, add the onion and the green chili. Cook for 3 minutes until softened.

Step 4

Then add the ginger-garlic paste and cook for another minute.

Step 5

Add the tomato puree. Cover the pot with a glass lid and cook for 2 minutes. Then add the coriander powder, turmeric powder, 1/2 teaspoon garam masala, red chili powder, salt and cook the masala for another 2 minutes.

Step 6

Add in the paneer cubes (if using) and drained black chickpeas. Toss the chickpeas and paneer with the masala.

Step 7

Add 2 cups of water and stir (fresh water, don't use the one in which you had soaked the chickpeas).

Step 8

Close the pot with its lids and press the bean/chili mode. Adjust the time to 38 minutes at high pressure (the default timer for bean/chili mode is 30 minutes so you have to adjust the time). The pressure valve should be in the sealing position.

Step 9

Let the pressure release naturally. Open the pot, squeeze in some fresh lemon juice.

Step 10

Serve kala chana curry with rice or roti!