Chickpea Curry

By: The Essential Indian Instant Pot Cookbook by Archana Mundhe

Chickpea Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use 1 teaspoon Kashmiri red chile powder for a milder curry, or  2 teaspoons for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time."]
cuisine icon Keywords
1-2 hours, 4 servings, black cumin seeds (shah jeera), black peppercorns, cardamom pods, cilantro, cinnamon stick, cloves, contributed, cook 70 min, coriander, cumin, dried chickpeas, easy, garam masala, garlic, ghee, ginger, gluten free, indian, kashmiri red chile, kosher salt, main course, plum tomatoes, prep 4 hour, pressure cook, sauté, turmeric, vegan, vegetarian, water, yellow onion

prep icon Prep Time
4 hour
cook icon Cook Time
70 min

serving icon Servings
4 servings
Ingredients
  • 1 cup dried chickpeas
  • 3 1/2 cups Water
  • 2 tbsp ghee
  • 1 tsp cumin
  • 1 yellow onion
  • 1 tsp Ginger
  • 1 tsp garlic
  • 1 tbsp coriander
  • 2 tsp kosher salt
  • 1 -2 tsp kashmiri red chile
  • 1/4 tsp turmeric
  • 2 plum tomatoes
  • 1/2 cup cilantro
  • 1/4 tsp garam masala
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp cinnamon stick
  • 2-5 cardamom pods
  • 1 tbsp black cumin seeds (shah jeera)
Instructions
  • Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
  • As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
  • Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
  • In a bowl, combine the chickpeas and 2 cups warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
  • Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the coriander, salt, chile powder, turmeric, and chickpeas; pour in the 1 1/2 cups water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure.
  • Let the pressure release naturally; this will take 10 to 20 minutes. Open the pot and stir in the tomatoes and garam masala. Select the high Sauté setting and cook until the tomatoes soften, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Ladle into bowls, sprinkle with the cilantro, and serve.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.