Add green chilis, garlic, and ginger to a food processor to create a paste. Pulse until a smooth paste. (Or grate garlic and ginger and chop chilis by hand if preferred).
Set the pressure cooker to sauté mode and add olive oil. Once heated, add the aromatic paste made above and stir until fragrant (~1 min). Add cumin seeds and turmeric and cook until cumin seeds are browned (~2 min). Then add diced red onion and sauté until translucent (~3 min). Next, add chopped tomatoes, salt, and chana masala, stir and cook until tomatoes have softened (~2 min). Blend with a handheld mixer, if available, to lightly puree the ingredients.
Add in the chickpeas, coconut milk and then fill the coconut milk can with water and pour into the pot. Mix well.
Secure lid and set pressure cooker for 1hr (if using pre-soaked dry chickpeas). If you've already cooked yours, set for 25 minutes. Release pressure after allotted time, stir, and enjoy!
Garnish with cilantro and serve with basmati rice and naan bread. Enjoy!
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