• Heat oil in a deep pan , add Cumin Seeds. Once they splutter add Ginger- Garlic Paste, Slit green chillies & onions. Sauté them for a few minutes until raw smell is eliminated. Adding a pinch of salt to onions evaporates the water content quickly.
• Now add a can of diced tomatoes, turmeric powder, chilli powder and sauté them until it mixes well with the onion mixture and the oil begins to separate. Blend this mixture well in a blender after cooling down if you like the texture smooth. 
• But if you don’t mind it a bit chunky, continue cooking. Add  coriander powder, garam masala, salt, chickpeas and 11/2 cup of water.
• Stir well and allow this mixture to cook  for at least 10 minutes until desired consistency is achieved. Check for seasoning and spices and add more if needed. 
• Add Lemon Juice and garnish with coriander leaves.
• Serve this easy Chana Masala with Uncle Ben’s Long Grain Rice.

Instant Pot Chana Masala

• Press saute on Instant Pot and add oil. Once it gets hot, add cumin seeds. Allow it splutter.
• Add Ginger Garlic Paste, green chillies & onions. Sauté them for 3-4 minutes until raw smell is eliminated. Adding a pinch of salt to onions evaporates the water content quickly.
• Add diced tomatoes, turmeric powder, chilli powder and sauté them until tomatoes become mushy say 4-5 minutes. If you feel the MIXTURE is sticking to the bottom of the pot, splash some water to DEGLAZE.
• Add  chickpeas, coriander powder, garam masala, salt and 2 Cup of water. Press CANCEL.
• Secure the lid, turn the vent to sealing. PRESS PRESSURE COOK and set the time to 15 minutes.  After 15 minutes, allow the pressure to release naturally.
• If the gravy is thick, add 1/2 Cup hot water. Press SAUTE and allow this mixture to cook for 2 minutes. ( OPTIONAL )
• Check for seasoning and spices and add more if needed. Add Lemon Juice and garnish with coriander leaves.