Instant Pot Chana Masala

Instructions

1. 1

   On Sauté, heat the oil and cook the chopped onion 5-6 minutes until soft and golden.

2. 2

   Add the garlic, ginger, garam masala, cumin, and turmeric and stir for 1 minute.

3. 3

   Add the tomatoes, drained chickpeas, 1/2 cup water, and 1 teaspoon salt, scraping the bottom clean.

4. 4

   Cook on HIGH pressure for 5 minutes, then natural release for 5 minutes. Cook the rice meanwhile.

5. 5

   Mash some of the chickpeas against the side of the pot to thicken the sauce, then stir in lemon juice and cilantro. Serve over rice.