Step 1

Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.

Step 2

Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.

Step 3

Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.

Step 4

Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.

Step 5

Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.

Step 6

After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.

Step 7

Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.

Step 8

Serve alongside rotis or rice.