Instant Pot Butter Chickpeas (Vegan Butter Chicken)

🥘 Ingredients

• chickpeas
  2 cups
• cilantro
• cream
  ½ cup
• fenugreek leaves
  pinch
• garam masala
  1 ½ teaspoons
• garlic
  1 tbsp
• ginger
  1 tsp
• green bell pepper (chopped into large pieces)
  1
• oil of choice
  2 tbsp
• onion (diced)
  1
• tomato sauce
  1 15 ounce can
• water
  1 ½ cups

1. 1

   Soak the chickpeas in cold water overnight. Drain, rinse and set aside.

   chickpeas: 2 cups
2. 2

   Press the sauté button. Add the oil of choice and allow it to heat up for a minute. Add the onion and stir-fry for ⏱️ 6-7 minutes , or until the onion begins to brown.

   oil of choice: 2 tbsp, onion: 1 (diced)
3. 3

   Add the garlic , ginger and garam masala stir, then add the chickpeas, tomato sauce and water .

   garlic: 1 tbsp, ginger: 1 tsp, garam masala: 1 ½ teaspoons, tomato sauce: 1 15 ounce can, water: 1 ½ cups
4. 4

   Secure the lid, close the pressure valve and cook for ⏱️ 35 minutes at high pressure.
5. 5

   Naturally release pressure.
6. 6

   Add the green bell pepper , cream and fenugreek leaves to the pot and mix well.

   green bell pepper: 1 (chopped into large pieces), cream: ½ cup, fenugreek leaves: pinch
7. 7

   Garnish with cilantro and serve.

   cilantro