Ingredients
Scale
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 small white onion – diced
- 2 tsp (each) grated ginger and garlic
- 1 green chili finely chopped
- 1 tomato diced
- 1 tsp each: turmeric, ground coriander, garam masala, chaat masala, red chili powder
- 1 (14oz can) chick peas – drained and rinsed
- 1 cup water
Assembly
- Samosa’s (I used Deep’s frozen samosa’s)
- Cilantro chutney
- Date chutney
- Chopped cilantro
- Thin Sev
- Pomegranate seeds
- Chaat masala
Instructions
- Select saute and preheat the IP. Add oil, cumin seeds and bay leaf. Cook for 30 seconds and add the onions. Saute for 3 minutes.
- Next add the minced ginger, garlic and finely chopped chili and saute another 1 minute.
- Add diced tomatoes along with the spices. Stir and cook for a minute.
- Next add the chick peas and water. Stir until everything is combined.
- Turn off sauce, close the lid and pressure cook for 5 minutes at high pressure on sealing mode.
- Wait 5 minutes after pressure cooking and then release the pressure manually. Open the lid after the pin drops. Stir and add in the cilantro.
- Assemble: Add the chick pea gravy to a shallow bowl/dish and add the cooked samosa’s along with the chutneys, sev and sprinkle of chaat masala. Enjoy!
Notes
- I like to air fry the samosa’s at 360F for 6 mins while the chick pea gravy is being cooked.
- If the gravy is too thin, simple cook on sauté mode for 3-5 mins until it starts to thicken up.
- You can soak chick peas over night and use in this recipe, but if you’re like me and forget to soak them over night you can just use canned chick peas for this recipe.
- For soaking: Soak 1 cup of dried chick peas to equal to 14oz.
- Prep Time: 15
- Cook Time: 5
- Category: Indian
Keywords: Instant pot, samosa chaat, dinner