Chana Makhani Instant Pot

Makhani is a Hindustani word meaning "with butter." Butter chicken is a good introduction to Indian food but there are lots of options that do not include meat. This one is the same sauce recipe for butter chicken but with canned chickpeas and coconut milk instead of the heavy cream. If you want the heavy cream instead, just swap out the coconut milk.

Ingredients:

• 1/4 c. water or vegetable broth
• 1 14oz can diced tomatoes
• 1 T. minced garlic
• 1 T. minced ginger
• 1 tsp. turmeric
• 1/2 - 1 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tsp. salt
• 2 tsp. garam masala, divided
• 1 tsp. ground cumin
• 4 oz. butter, cut into cubes (or coconut oil if dairy free)
• 4 oz. full fat coconut milk (or heavy cream)
• 1 can 14.5 oz canned chickpeas (garbanzo beans) drained and rinsed

Directions:

1. In the Instant Pot, put all ingredients except 1 tsp. garam masala, butter, coconut milk and chickpeas.
2. Set pot on manual for 10 minutes to cook.
3. Allow the pot to cool for 10 minutes then release remaining steam. 
4. Using an immersion blender, blend the sauce until it's smooth. Stir in cut up butter and coconut milk, cilantro and garam masala.
5. Add the chickpeas and stir well. Let it sauté until the chickpeas are warm.