Instant Pot Black Gram Curry – Punjabi Kala Chana Curry in Instant Pot
Tsp Ginger garlic paste
Salt to taste
Red chilli powder
Tsp coriander powder
Wash kala chana and soak for 6-7 hours or overnight. Discard the water and drain it.
Start the instant pot in sauté mode.
Add ginger garlic paste and cook for a minute while stirring it.
After one minute add onion paste. Sauté for 3-4 minutes on medium level (adjust the heat from + or _ indicator on panel.
Add salt, red chilli powder, turmeric powder. Mix and sauté for 2 minutes.
Add fresh tomato puree and packed tomato puree to the Instant pot. Cook for 3-4 minutes.
Add kala chana and 2 cups of fresh water to the instant pot.
Cover the instant pot with lid and bring the valve to the sealing position.
Change the instant pot setting to pressure cooking mode on high pressure
After the instant pot mode finishes you will hear a beep. You can either quick release the steam or allow the pressure to escape naturally.
After that open the instant pot garnish with cilantro/coriander leaves. Your instant pot Kala Chana curry is ready to be serve.