3 tablespoons canola or coconut oil
1 large onion, peeled, finely diced
1 tablespoon ground cumin
4 teaspoons kosher salt, divided
6 cloves garlic, peeled, finely chopped
1/2-inch piece fresh ginger, peeled, finely chopped
1 bunch fresh cilantro, large stems removed
1 green chili (serrano or jalapeño), finely chopped
1 teaspoon chili powder
1 teaspoon ground turmeric
1 can (28 ounces) pureed or diced tomatoes
1 can (14 ounces) coconut milk
2 1/2 cups water
1 pound dry chickpeas, rinsed well
2 teaspoons garam masala
2 teaspoons sugar
juice of 2 lemons
4 pieces naan bread, cut in 2-inch wide strips
steamed rice, for serving
1 Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
2 Add oil, onion, cumin and 2 teaspoons salt to the pot. Sauté for 5 minutes.
3 Add garlic, ginger, cilantro, green chili, chili powder, and turmeric and sauté until fragrant, about 2 minutes.
4 Add tomato puree, coconut milk, water, and chickpeas to the pot and stir to incorporate.
5 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 40 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
7 Add garam masala, sugar, 2 teaspoons salt, and lemon juice and stir to incorporate.
8 Place reversible rack into the pot, making sure rack is in the higher position. Place naan onto the rack.
9 Close crisping lid. Select BROIL and set time to 5 minutes. Press START/STOP to begin. After 2 minutes, rearrange naan. Close lid to resume cooking.
10 When naan is toasted, carefully remove rack with naan from the pot. Serve chana masala over rice with naan.