One-pot Chickpea Potato Curry AKA Aloo Chole Masala
A simple one pot recipe that is vegan and takes only 15 mins of your time.
Equipment
- InstaPot or Pressure Cooker
Ingredients
Chickpea Potato Curry Ingredients:
- 1 cup of raw chickpeas soaked overnight or for at least 4-5 hours. If using store-bought cans, use 2 cups.
- 2 medium potatoes peeled and cubed to medium size.
- 1 large red onion finely chopped.
- 2 large tomatoes finely chopped.
- 1.5 teaspoons of ginger and garlic paste or use 1 inch of ginger and 3 pods of garlic.
- 3 green chilies chopped.
- 1 teaspoon of garam masala powder.
- 1/2 teaspoon of turmeric.
- 2 teaspoons of chole masala find in Indian store, my favorite is MDH.
- Salt to taste.
- Cilantro & mint for garnish if no mint, no worries.
- 1 tablespoon of oil.
Whole Spices
- 4 pods of crushed cardamom
- 4 cloves
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
Toppings:
- 1 handful Cilantro
- 2-3 Sprigs Mint Optional
Instructions
Directions:
- Set your Instant Pot settings to sauté mode and add oil to the pot.
- Let it heat up for a minute or two.
- Next, add the whole spices and mix.
- Then, add the green chilies and sauté.
- Add the chopped onions and cook for 2 minutes, followed by ginger-garlic paste. Mix and sauté for another 2-3 minutes.
- Add the tomatoes, salt, turmeric, garam masala, and chole masala. Cook for 3-4 mins.
- Next add potatoes, chickpeas, and 1.5 cups of water. If using canned use only 1 cup of water.
- Pressure cook for 6 minutes on high. Let the Instant Pot release pressure naturally. It takes about 15-20 minutes.
- Once cooled, open the lid and smash some of the potatoes to make a thick gravy.
- Top it off with cilantro and mint. Enjoy with rice, Roti, or bread! Enjoy!!
Notes
- You can use canned chickpea instead of overnight soaked to save time. Just reduce the water to 1 cup.
- Always use fresh spices and check the expiry of your spices.