Description
Instant Pot Chickpea Curry (from dry beans). Pressure cooked chickpeas and curry powder are the backbone of this quick, easy curry. Try making curry by pressure cooking your own dry beans - you'll be amazed how good they are!
Ingredients
Scale
- 1 cup (½ pound) dry chickpeas, sorted and rinsed
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated (optional)
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper (optional, for heat)
- 3 cups of water (or homemade vegetable broth)
- ½ teaspoon fine sea salt
- Minced cilantro (optional, garnish)
Instructions
- Sort and rinse the chickpeas: Sort the chickpeas by spreading them out on a rimmed baking sheet, looking through them, and discarding any stones, dirt, or broken beans. Rinse the chickpeas, then set them aside.
- Sauté the aromatics and spices: Put the butter in an Instant Pot set to sauté mode - high (Medium-high heat in a stovetop PC). Once the butter melts, add the onion and sauté until it softens, about 5 minutes. Make a hole in the center of the onions and add the garlic, ginger, curry powder, garam masala, and (optional) cayenne pepper. Stir the spices into the onions and cook for 1 minute, stirring often, to toast the spices.
- Everything in the pot: Pour in the water and scrape the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking. Stir in the sorted and rinsed chickpeas and 1 teaspoon of fine sea salt.
- Pressure Cook for 45 minutes with a Natural Release: Lock the lid. Pressure cook on high pressure for 45 minutes in an Instant Pot or other electric pressure cooker (Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot), or for 40 minutes in a stovetop pressure cooker. Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes).
- Serve: Remove the lid from the pressure cooker, tilting it away from you to avoid the hot steam. Ladle the chickpea curry over bowls of rice, sprinkle with some minced cilantro (optional), serve, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Indian