Pressure-Cooker Chickpea and Potato Curry

Name: Pressure-Cooker Chickpea and Potato Curry
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 2 teaspoons ground coriander; 1 teaspoon garam masala; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 2-1/2 cups vegetable stock; 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained; 1 can (15 ounces) crushed tomatoes; 1 large baking potato, peeled and cut into 3/4-inch cubes; 1 tablespoon lime juice; Chopped fresh cilantro; Hot cooked rice; Optional: Sliced red onion and lime wedges

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Cook: 5 min. + releasing

By Taste Of Home Editorial Team

Recipe by Anjana Devasahayam, San Antonio, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

TEST KITCHEN APPROVED

Pressure-Cooker Chickpea and Potato Curry

1 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:5 min

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Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

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Directions

1
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add next 3 ingredients.

2
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
3
Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.