Best 6 Chickpea Curry _ Pressure Cooker Recipes

INSTANT POT CHICKPEA CURRY WITH SPINACH (CHANA SAAG)

Steps:

• Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
• Set the Instant Pot on sauté mode and let it heat.
• Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
• Now add the onions, garlic, ginger and sauté them for about 3 minutes.
• When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
• Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
• Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
• When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
• Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
• Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
• Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
• Reduce the heat and stir in the garlic and other spices.
• Add all remaining ingredients (except garnish).
• Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
• Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
• NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

EASY CHICKPEA CURRY

Steps:

• Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
• Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.