One of the most popular vegetarian North Indian (Punjabi) dishes, this chickpeas curry is one of the easiest things to make in an Instant Pot. I just added paneer to the dish as I was running low on chickpeas and it worked well so probably will do that again :D.
Vegetarian | GF
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 20 mins
Ingredients
3 cups chickpeas, pre-cooked
1/4 cup crumbled paneer
1 large onion, roughly chopped
1 large tomato, roughly chopped
3-4 red chillies
3-4 kashmiri red chillies (for color)
1 tbsp ginger-garlic paste
1 tbsp cumin seeds / jeera
1 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp chilli powder
1 tsp garam powder
1 tbsp Sabji masala or Channa masala (skip it of unavailable)
1 tbsp fenugreek leaves / kasuri methi
3-4 cloves / lavang
1 bay leaves
1-2 cardomom / elaichi
1 tbsp oil
salt to taste
3 tbsp chopped coriander leaves for garnish
Instructions
In a blender, add onions, tomatoes, chillies and puree the mixture to smooth consistency.
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 6 mins.
Add oil and when hot, add cumin seeds, bay leaf, cloves and cardamom. Wait for cumin to crackle and then add onions-tomato puree and ginger-garlic paste. Sauté for for 2-3 mins.
Now add chickpeas, paneer and sauté the mixture for 1 minute.
Add 4 cups of water or enough to cover the chickpeas, turmeric powder, chilli powder, coriander powder, garam masala, sabji or channa masala, fenugreek leaves and about 2 tsp of salt.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 6 mins. Once done, naturally release pressure (NPR).
Mix well and add water on sauté mode if you need the curry to be more soupy. Serve hot with rice/naan or poori and enjoy !
🤩 tasty 🤤 good 😌