Instant Pot Chickpea Curry

This Amazing Instant Pot Chickpea Curry or Chole is quick, easy and so simple to make. Make the most outrageously delicious Punjabi style Chana Masala at home with simple ingredients, chickpeas, tomato, garlic, and aromatic spices.

Instant Pot Chickpea Curry
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Instant Pot Chickpea Curry

Note – This recipe is from Ministry of Curry‘s newly launched book, called The Essential Indian Instant Pot Cookbook. The cookbook is not only available on Amazon but also on Barnes And Nobles.

Disclaimer –  Reprinted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

My friend Archana of Ministry of Curry recently approach me about doing a review on her newly published cookbook. I couldn't turn down such an offer and I knew from day one that I was going to love her cookbook.

It was literally 'love at first sight' when I opened the package with her colorful cookbook with its mouthwatering recipes and lots of beautiful photos.

Best Instant Pot Chickpea Curry

About The Cookbook The Essential Indian Instant Pot Cookbook

The Essential Indian Instant Pot Cookbook contains a collection of 75 simplified Indian recipes for the electric pressure cooker.

The cookbook contains many vegetarian and vegan recipes even though there are meat recipes,  so far I have cooked the curried cauliflower with peas twice because it was so amazing and not to mention how delicious this Instant Pot Chickpea curry tastes!

  1. The Breakfast section contains many vegetarian recipes that you can easily convert to plant-based recipes by substituting milk for a plant-based milk like almond milk.
  2. You can substitute the meat and paneer for tofu, chickpeas, cauliflower. The dishes are so easy to prepare and flavorful.
  3. There is a section for making your own spice blends like sambar powder, garam masala, and Rasam powder.

My Favorite Recipes from The Essential Indian Instant Pot Cookbook

Breakfast - Ginger Almond Oatmeal, Oatmeal With Cardamon And Nuts.

Lentil And Beans - Curried Whole Lentils, Black-eyed Peas Curry, Curried Red Kidney Beans

Rice - South Indian Rice And Lentils, Cumin Rice, Lemon Rice.

Soups And Stews - Vegetable Sweet Corn Soup, Red Lentil Soup With Spinach, Masoor Palak Soup.

Vegetarian Curries - Raw Mango Curry, Baby Potatoes in Spicy Masala Sauce, Stuffed Baby Eggplant, Curried Cauliflower With Peas.

 

Instant Pot Chickpea Curry

How To Make Instant Pot Chickpea Curry

  1. Soak dried chickpeas in warm water for 4 hours or overnight. Drain chickpeas and set aside.
  2. Heat oil in the high Saute setting on the Instant Pot. Saute cumin seeds until sizzle, add onion, ginger, garlic, salt and spices except for garam masala.
  3. Add chickpeas and water and cook on high pressure for 35 minutes. Pressure Release naturally and add tomatoes and garam masala. Select Saute setting and cook tomatoes for 5 minutes.
  4.   Press cancel button to turn off the Instant Pot and ladle into bowls and serve with chopped cilantro.
  5. Organic chickpeas or older beans may need extra 5-10 minutes of cooking time.

Healthy Instant Pot Chickpea Curry

If you make this Sweet Potato Casserole with marshmallows recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.


Per portion
Energy:
119 kcal / 497 kJ
Fat:
7 g
Protein:
3 g
Carbohydrate:
12 g

Ingredients

For: 4 Servings
Preparation:
4 h
Cooking:
1 h
Ready in:
5 h

Instructions

  1. 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.

  2. Select the high Saute setting on the Instant Pot and heat up the oil. 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.

  3. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid (or another non-locking lid that fits) to speed up the process.

  4. Add the ginger, and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the remaining 1 1/2 cups of water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.

  5. 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.

  6. Let the pressure release naturally; this will take 10-20 minutes. Open the pot and stir in the garam masala. Select the high Saute 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 cilantro and serve.

Notes

Vegan Chickpea Curry

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Rating

2 Comments
  1. Ashley
    November 8, 2018

    Will can chickpeas work as well?

    • Michelle Blackwood
      November 8, 2018

      Absolutely, hope you enjoy!