Chole Bhature

Protein packed curry made out of chickpeas. I use the fresh ones, but you can use canned chickpeas as well. Cooking time is less for canned beans.

1. Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, cinnamon), ginger, garlic and green chili.

2. When the ginger and garlic turn golden brown, add onions and sauté for few minutes

3. Add tomatos (3 to 4) and all spices (turmeric, red chilli, powder, chole masala, coriander powder, cumin powder). Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

4. Change the instant pot setting to manual mode for 40 minutes with vent in sealing position.

5. When the instant pot beeps, let the pressure release naturally. You can release the pressure and open the instant pot.

6. If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add some dried fenugreek leaves.

7. Garnish with cilantro and onions. Chole Masala is ready to be served.

Cook pot-in-pot rice. I made Bhature since it was rainy weather and craving something fried. You can also eat this with naan, bread or roti.

Canned chickpeas: Drain and rinse the chickpeas. Pressure cook for 10 minutes in the instant pot. Add only 1 cup water for cooking.