Step 1

Blend the tomatoes in the blender with the garlic until smooth.

Step 2

Put an oiled pan on medium heat and let it heat for one minute. Add the cumin seeds and cardamom pods and sauté for 30 seconds. Add the onions and let them get golden brown - about 5 minutes.

Step 3

Add the coriander, cumin, turmeric, chana masala powder, ginger and sauté for 30 seconds. Add the blended tomatoes and garlic and a splash of water. Stir well, cover and let this cook down for 8 minutes. Turn the heat to medium low, so it doesn't burn.

Step 4

Add the chickpeas, broth, salt and (optional) baking powder. Cover and let simmer on medium low heat for 20-30 minutes. You want to give the chickpeas enough of a chance to really marinate in the sauce. Add a splash of water if it gets too thick.

Step 5

Once you get the consistency you like, turn off the heat and stir in fresh cilantro. Taste and add more salt if needed. Serve with rice, roti or naan bread

Step 6

Blend the tomatoes in the blender with the garlic until smooth.

Step 7

Set the instant pot to sauté mode and add the oil. Let it heat up for one minute then add the cumin seeds and cardamom pods and sauté for 30 seconds. Add the onions and let them get golden brown - about 5 minutes.

Step 8

Add the coriander, cumin, turmeric, chana masala powder, ginger and sauté for 30 seconds.

Step 9

Add the chickpeas, blended tomatoes and garlic, broth, salt and (optional) baking powder. Scrape the bottom of the instant pot to get any pieces off the pot. Add the lid and set it to seal. Cook on high pressure for 4 minutes. Let it slow release for 5 minutes then quick release the rest of the way.

Step 10

Stir in fresh cilantro. Taste and add more salt if needed. Serve with rice or Indian bread.