Prep time: 20 minutes, Cook time: 15 minutes, Serves 2 to 3
2 tsps. olive oil
½ tsp. cumin seeds
½-inch piece cinnamon stick
2 bay leaves
4 cloves, crushed
2 black cardamoms, crushed
4 green cardamoms, crushed
8 black peppercorns, crushed
2 dried red chilies
4 cloves garlic, chopped
2 medium tomatoes, chopped
½ cup split chickpeas, soaked in water for
40 minutes, drained
1 (20-ounce / 567-g) can jackfruit, drained, rinsed and diced
1 tsp. coriander powder
¾ tsp. salt
¾ cup water 2 tsps. lemon juice Cilantro, for garnish
Press the Sauté button on the Instant Pot. Add the oil and then add the cumin seeds, cinnamon stick, bay leaves, crushed spices, and dried red chilies.
Sauté for a few seconds until fragrant. Add the chopped garlic and cook for 1 minute or until golden brown and then add the tomato.
Cook the tomato for 2 minutes and then add the chickpeas, jackfruit, coriander powder, and salt and mix to combine.
Cook for 1 minute and then pour in the water. Lock the lid. Press the Manual button and set the timer for 10 minutes on High Pressure.
When timer beeps, let the pressure release naturally for 5 minutes, then release any remaining pressure. Open the pot and press the Sauté button.
Stir in the lemon juice, garnish with cilantro and serve.