Gotcha! Here's a fresh, original version of your recipe:
Spice Up Your Instant Pot with this Pot Masala Recipe
Looking for a delicious, flavorful dish to tantalize your taste buds? Look no further than this Instant Pot Pot Masala recipe! This dish is bursting with flavors from a variety of spices, including kasthuri methi, coriander powder, and fresh coriander leaves.
Ingredients (Serves 4)
- 1 cup chickpeas (soaked overnight in water)
- 4 tablespoons tahini, olive oil
- 2 bay leaves
- 3 teaspoons ground turmeric
- 1 large onion, chopped
- 1 tablespoon ginger-garlic paste
- 2 ripe tomatoes, chopped
- 1 tablespoon chana masala powder
- Salt to taste
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 handful fresh coriander leaves
- 1 tablespoon ghee
- 1 tablespoon garam masala powder
- 3 cups water
Nutritional Information
- Calories: 134
- 4g Fat
- 20g Carbohydrates
- 6g Fiber
- 5g Sugar
- 4g Protein
Preparation
- Turn on your Instant Pot and select the "Sauté" mode. Add the tahini and olive oil, and when hot, add the dried bay leaves. After 2 minutes, add the ground turmeric and sauté until fragrant.
- Add the chopped onion and cook until translucent. Then, add the ginger-garlic paste and cook for another minute until the raw garlic smell is gone.
- Add the cumin powder, red chili powder, coriander powder, and garam masala powder. Stir well and cook until fragrant.
- Add the chopped tomatoes and cook until they soften.
- Now add the drained chickpeas and stir well to coat them in the spice mixture.
- Add salt to taste and water. Stir well and cover the Instant Pot. Switch to the "Manual" or "Pressure Cook" mode and set the timer for 20 minutes on high pressure. Make sure the pressure release valve is set to the "Sealing" position.
- After the cooking time is up, let the pressure release naturally for 10 minutes. Then carefully turn the valve to release any remaining pressure.
- Open the Instant Pot and stir in the ghee and fresh coriander leaves. Adjust the seasoning if necessary.
- Serve with your favorite Indian bread or rice and enjoy your delicious Pot Masala!
Good to Know
- The term "Rohes Material" does not appear in the given search results or Instant Pot recipes. However, the ingredients used in this recipe, such as Kasthuri methi, coriander powder, and fresh coriander leaves, are commonly used in Indian dishes like Dal Makhani and Rajma Masala.
- Kasthuri methi is a type of dried fenugreek leaves used to add flavor and aroma to the dish. It is added towards the end of cooking to enhance the flavor.
- Coriander powder is a spice powder made from coriander seeds and is used to add flavor to the dish. It is added along with other spice powders during the cooking process.
- Fresh coriander leaves are used as a garnish to add freshness and color to the dish. They are typically added at the end of cooking and used to garnish the finished dish.
