Instant pot punjabi kaale chole (black chickpea masala)

Ingredients

• 1 1/2 cup dry black chickpeas
• 1 cup ground onion
• 1 cup fresh tomato puree
• 1 heaped tbsp ginger and garlic paste
• 2 bay leaves
• 3 tbsp olive oil
• 3/4 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 1/3 cup chopped cilantro
• 1 tsp garam masala

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Preparation

• Wash black chickpeas and soak for it overnight in 3-4 cups of water. The chickpeas will increase in size when they are soaked.
• Drain the soaking water from chickpeas and rinse it.
• Put drained and rinsed beans along with salt into instant pot and cover with fresh cold water until the water is about 1" inch above the chickpeas.
• Cover, twist to lock the lid, and turn the valve to sealing. Pressure cook on high for 40 minutes. Once your Instant Pot has come to pressure, let it cook until the timer runs out. Then let the pressure release naturally.
  
• Remove chickpeas in a large bowl along with the broth.
• Wipe out the instant pot insert. Select sauté on normal. When hot add oil. Wait 1 minute add bay leaf. Fry for few seconds and then add ground onion and ginger garlic paste. Cook stirring.
• When the masala starts sticking to the pot add a splash of water. Then add turmeric powder and red chili powder. Fry for a minute.
• Next add tomato puree and let it cook for 5 -7 minutes.
  
• Meanwhile, grind one cup of chickpeas with 1/2 cup water.
• Add ground chickpeas, boiled chickpeas with the broth (the water in which black chickpeas were cooked. it would be about 3 cups) and 1/4 cup chopped cilantro to the instant pot. Cancel sauté.
• Close the lid, set the valve on sealing. Select pressure cook mode and adjust the time to 20 minutes.
• Allow the pressure to release naturally. If the pin has not dropped after 20 minutes, release the pressure manually.
  
• Open the instant pot and add garam masala. Stir well and check the black chickpeas are cooked to desired doneness.
• Garnish with the remaining cilantro.
• Kale chole is ready to be served with rice or roti.

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