Pressure-Cooker Chickpea and Potato Curry
TOTAL TIME: Prep: 25 min. Cook: 5 min. + releasing
YIELD: 6 servings.
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
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2 teaspoons minced fresh gingerroot
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2 teaspoons ground coriander
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1 teaspoon garam masala
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/4 teaspoon ground turmeric
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2-1/2 cups vegetable stock
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2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
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1 can (15 ounces) crushed tomatoes
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1 large baking potato, peeled and cut into 3/4-inch cubes
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1 tablespoon lime juice
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Chopped fresh cilantro
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Hot cooked rice
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Optional: Sliced red onion and lime wedges
Directions
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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.
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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.
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3.
Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts
1-1/4 cups: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.
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