Chickpea Curry

Updated at: Wed, 11 Sep 2024 22:43:00 GMT

Step 1

Pre-heat inner pot until hot - Sauté, LE 4, 30 min

Step 2

Then add ghee to the inner pot

Step 3

Add cumin seeds to the inner pot

Step 4

Cook until sizzling - Sauté, More, 1 min

Step 5

Then add yellow onion to the inner pot

Step 6

Cook until translucent while stirring occasionally - Sauté, More, 5 min

Step 7

Then add ginger and garlic to the inner pot

Step 8

Cook until fragrant while stirring occasionally - Sauté, More, 1 min

Step 9

Then add ground coriander, kosher salt, kashmiri chili powder and ground turmeric to the inner pot

Step 10

Transfer chickpeas to inner pot

Step 11

Add water to the inner pot

Step 12

Deglaze with a wooden spoon

Step 13

Close and lock the lid and turn the steam release handle to Sealing

Step 14

Pressure cook High, 40 min if soaked 4 hr/ 1:10 hr if soaked 2 hr/ 1:20 hr if unsoaked

Step 15

release pressure - Natural venting, 10 min

Step 16

Release pressure - Quick venting

Step 17

Add passata, milk and garam masala to inner pot

Step 18

Heat - Sauté, More, 30 min

Step 19

Cook until softened while stirring occasionally - Sauté, More, 3 min

Step 20

Serve with rice

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