Chana Masala

Directions:

1. Set the Instant Pot to Sauté mode.
2. Add olive oil, minced garlic, and diced onions. Cook, stirring occasionally, until the onions become soft
and translucent.
3. Drain and rinse your chickpeas
4. In a small bowl, combine chili powder, turmeric, cumin, ground coriander, garam masala, and salt
5. Once the onions are cooked, switch the Instant Pot to high-pressure mode and set it for 15 minutes
6. Add the prepared spice mix and stir to coat the onions
7. Pour in the chickpeas, diced tomatoes, light coconut milk, and diced potatoes
8. Mix everything well, ensuring the ingredients are evenly combined
9. Close the Instant Pot lid, secure the valve, and press Start to begin cooking
10. Once cooking is complete, allow for a natural pressure release
11. Stir the mixture well and freeze dry as is, or mix in 3 cups of cooked rice
12. Add parchment paper to your trays
13. Spread the chana masala evenly onto your trays
14. Pre Freeze when possible
15. Freeze dry (my cycle time was 27 hours)
16. Store in jars for short-term use or in mylar bags for long-term storage