Ingredients

The following ingredients have 6 Servings
  • 2 cans chickpeas (rinsed and drained)
  • 1 tablespoon ghee
  • 1 onion (diced)
  • 1 inch fresh ginger (peeled and minced)
  • 4 garlic cloves (minced)
  • 1 teaspoon cumin seeds (toasted)
  • 1 teaspoon ground coriander (toasted and ground)
  • 1 teaspoon turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 tablespoon garam masala
  • 2 teaspoons salt
  • 1 teaspoon coconut sugar
  • 1-15 ounce can diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon amchur powder
  • Cilantro for garnish

Instruction

  • Toast the cumin seeds in a skillet over medium heat until they become fragrant. Remove and set aside.
  • Heat the ghee in the Instant Pot on the saute setting and add the onions.
  • Cook them for about 7 minutes, until the edges are browned. Add the garlic and ginger and cook another 1-2 minutes, until everything is lightly browned. 
  • Add the turmeric, toasted cumin seeds, coriander, chili powder and garam masala and cook for 20 seconds. 
  • Add the can of tomatoes, chicken broth, coconut sugar, salt and chickpeas and cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, the use the quick release to release any remaining pressure. 
  • Stir in the amchur powder OR lemon juice. Add additional salt to taste if desired.
  • Garnish with cilantro and serve with basmati rice and/or naan bread.