On one of my night outs with my girlfriends, one of them mentioned that she had made Chole Aloo for lunch that day. That is when it occurred to me that I had never added potatoes to this chickpea curry before. The combination of potatoes and chickpeas sounded like a wonderful idea and it was something I had to try myself! I did just that. I chose to make this curry in an Instant Pot instead of the stove-top because of my mail subscribers! Based on the survey I conducted, you told me that you would like to see more Instant Pot recipes that are easy, simple, and quick to make. It is no surprise that most of you wanted more pressure cooker recipes. Cooking in an Instant Pot is easy, simple, and quick!
1 - Turn on the Instant Pot and select saute mode. Add oil and once it’s hot, add cumin seeds. Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno. Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent. 2 - Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes. 3 - Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional), nutmeg, and chili powder or paprika. Continue to saute for another minute. 5 - Add chickpeas, and water to the pot. Also, add salt if needed. Please give it a mix and turn off the IP. Close the lid. Ensure the knob is in the sealing position. Select the Manual/Pressure Cooker mode and pressure cook on high for 10 minutes. Then, once you hear the beep, do a 10-minute natural pressure release (I just asked Alexa to remind me in 10 minutes) and then manually release the pressure. 6 - Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly. Instead of adding water, you can add vegetable stock for more flavor, while cooking this curry. For more nutrition, you can also add other veggies like cauliflower, bell peppers, carrots, and sweet potatoes to this Instant Pot curry. You may also skip adding coconut milk in the end. However, it does give this chickpea and potato curry a very nice creamy flavor. Feel free to add fresh cream (vegan or regular) instead. Garnish this vegan curry with some chopped onions for a more earthy flavor. You can easily make this on a stovetop if the Instant Pot is not available. Store this in the fridge for 4-5 days. It also freezes well for 2-3 months. Add coconut milk or water to loosen it if it gets thick.
Tawa Chole Shahjahani Dal | Royal Chickpeas Stew Chettinad Chickpea Curry Butternut Squash & Chickpea Thai Curry Himachali Chana Madra Falafel Smash
