Click on the image, above to submit to Pinterest.

Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)

Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry) is a modern British recipe for a classic vegetarian dish of chickpeas and potatoes in a tomato-based sauce flavoured with Indian spices that's cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Chickpea Curry (Pressure Cooker Chana Aloo Curry).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesBean RecipesBritish Recipes



Ingredients:

250g dried chickpeas
2 tbsp olive oil
4 tsp cumin seeds, lightly crushed in a mortar
1 large onion, thinly sliced
2 tbsp garlic, crushed
2 tsp ground coriander seeds
1 tbsp Garam Masala
2 tsp ground turmeric
1/2 tsp cayenne pepper (or to taste)
2 x 400g (14 oz) tins of chopped tomatoes
3 large potatoes, peeled and cubed
1/4 tsp salt (or to taste)
1/4 tsp freshly-ground black pepper
120ml water
fresh coriander leaves, to garnish

Method:

Begin by preparing the chickpeas. Place in a bowl, cover with plenty of water and set aside over night to soak. The following day, drain the beans, place in your pressure cooker, cover with water and cook on low pressure for 10 minutes. Release the pressure, drain the chickpeas and set aside.

Now heat the oil in the pressure cooker over high heat. Add the cumin seeds and toast for 30 seconds then add the onion and cook for 5 minutes, or until soft and lightly golden.

Reduce the heat and stir in the garlic, coriander, garam masala, turmeric and cayenne pepper. Fry until the spices are aromatic then stir in the tomatoes, potatoes, salt, black pepper and water.

Lock the pressure cooker's lid then bring to high pressure over high heat. Stabilize the pressure then cook for 15 minutes. Release the pressure and serve the curry with steamed basmati rice.