Creamy Potato Chickpeas is a satisfying & flavorful vegan curry dish that takes less than 30 minutes to make it in an Instant Pot! Serve with Rice/Roti/Naan.
Chana Masala features regularly in my kitchen as it is one of my favorite Indian meals! I had first learnt to make it in college as part of our Foods & Nutrition curriculum. Yes, I learnt cooking on college and that is what laid the basic foundation for me. In fact, if I remember correctly, I taught this recipe to my mom and then she would always make it using my college recipe. This appetizing chickpeas dish is very versatile. It can be enjoyed with rice or any form bread or eaten just like that. I sometimes mix it with yogurt and eat it as a snack. I have seen millions of chickpea curry recipes on Pinterest and most of them are more or less similar. Few things may differ depending upon one’s cooking style and preferences. Although the Indian Chana Masala is mostly vegan unless cream or ghee is used, I wanted to create a plant-based chickpea curry for my vegan friends here. On one of my night outs with my girlfriends, one of them mentioned that she had made Chole Aloo for lunch that day. That is when it occurred to me that I had never added potatoes to this chickpea curry before. The combination of potatoes and chickpeas sounded like a wonderful idea and it was something I had to try myself! I did just that.
The reason I chose to make this curry in an Instant Pot instead of the cook-top was because of you – my mail subscribers! Based on the survey I conducted last month, you told me that you would like to see more Instant Pot recipes that are easy, simple and quick to make. Ever since, I have been carefully planning my recipes and ensuring that I often include a pressure cooker recipe on the blog just for you. It is no surprise that most of you wanted more pressure cooker recipes. The IP craze has caught on like wild-fire. For us Indians, cooking food in a pressure cooker is not new. We have been using the regular pressure cooker since ages and have many recipes that can be made in them. We had 3 pressure cookers in our house, all in different sizes. My mom would use each one based on her need and they were like a prized possession for her. I feel Instant Pot is a modern and upgraded cooker. All those fancy buttons on it make life so much simpler. It surely is a smart choice to own an IP today. I got mine a couple of months ago and have been using it to the fullest ever since. I am slowly learning the tricks and tips to how to use it effectively. But accidents happen. The other day, I overcooked pasta in the IP and thereby ended up creating a new Pasta Bake recipe!
Yes,sometimes, versatile devices like these are a little complicated to use, with all the different settings and functions at your disposal. So I just thought of sharing some tips on how to use the Instant Pot to make your cooking easy. These tips are something which I learnt on the way and some of it are passed on from friends who have owned an IP for a long time now. Here are some of my favorite “hacks” that every Instant Pot owner should know. Many Instant Pot recipes mention the Manual button. The Manual button is replaced by the Pressure Cook button or setting on newer models of the Instant Pot. So don’t get confused. The time that you enter on the Instant Pot control panel (e.g. Manual or Pressure Cook for 10 minutes) is not the time it takes to cook the dish. Understand this. Make sure the inner pot is dry when you insert it, else it will make sounds while cooking. Doubling a recipe doesn’t require changing the cooking time. Cooking times are more dependent on the density and thickness of the ingredients. After every use, put the steel insert into the dishwasher and clean out the pot well. Leave it open overnight to eliminate any odour from the previous cooking. Choose a simple dish to make the first time. Stick to a popular recipe and once you have gained confidence, start cooking!
Hope you find these tips useful. I would also suggest that you invest in some Instant Pot accessories. You can read about them here. I think now I should share this recipe with you. I have used canned chickpeas for this recipe. But if you are using dried chickpeas, soak them overnight and then partially cook them first. Now let’s get started with the recipe. Turn on the Instant pot and select saute mode. Add oil and once it’s hot, temper cumin seeds. Once they crackle, add minced garlic, ginger and green chillies. Fry them for 30-40 seconds and then add onions to the pot. Saute them till they turn translucent following which add the chopped tomatoes and salt. Cook till the tomatoes are done. Then add the spice powders like turmeric powder, roasted coriander cumin powder, Punjabi Chole Masala and chilly powder/paprika. Continue to saute for another minute. Then add the potato cubes, chickpeas and water to the pot. Give it a good mix and turn off the IP. Close the lid. Ensure the knob is in sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 5 minutes. Then, once you hear the beep, do a 10 minute natural pressure release (I kept a 10 minute reminder on my phone to calculate this) and then manually release the pressure.
Open the lid, add coconut milk and chopped cilantro. Mix it all together and Instant Pot Creamy Potato & Chickpeas Vegan Curry is now ready! Serve it with steamed rice or any Indian bread. This is a healthy, comforting and delicious vegan dish that can be easily made on a weeknight using an Instant Pot. Do give this recipe a try and let me know how it turned out. Also if you have any questions on how to effectively use the IP, comment below and I will respond. If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
Instant Pot Creamy Potato & Chickpeas Vegan Curry
- 1 can chickpeas - If using dried, use 1.5 cups
- 4 large potatoes
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 5-6 cloves garlic
- 1 inch ginger
- 2 green chillies
- 1 onion
- 2 tomatoes
- 1 tsp turmeric powder
- 1/2 tbsp coriander cumin powder
- 2 tbsp Punjabi Chole Masala
- 1 tsp chilly powder/paprika
- 1/2 tin coconut milk - add more if required
- cilantro for garnish
- salt to taste
- 1 - 1.5 cups water - add as per the consistency you desire
- Turn on the Instant pot and select saute mode. Add oil and once it's hot, temper cumin seeds.
- Once they crackle, add minced garlic, ginger and green chillies. Fry them for 30-40 seconds and then add onions to the pot.
- Saute them till they turn translucent following which add the chopped tomatoes and salt. Cook till the tomatoes are done.
- Then add the spice powders like turmeric powder, roasted coriander cumin powder, Punjabi Chole Masala and chilly powder/paprika. Continue to saute for another minute.
- Then add the potato cubes, chickpeas and water to the pot. Give it a good mix and turn off the IP.
- Close the lid. Ensure the knob is in sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 5 minutes.
- Then, once you hear the beep, do a 10 minute natural pressure release (I kept a 10 minute reminder on my phone to calculate this) and then manually release the pressure.
- Open the lid, add coconut milk and chopped cilantro. Mix it all together and Instant Pot Creamy Potato & Chickpeas Vegan Curry is now ready!
- Serve it with steamed rice or any Indian bread.
Love Chickpeas? Don’t forget to check out these recipes then – Vegan Malvani Style Green Chana | Chickpeas Masala, Quinoa Chickpea Pilaf with Mazola Corn Oil, Vegan South Indian Lemon & Chickpea Rice, Shahjahani Dal | Royal Chickpeas Stew, Simplest Punjabi Chana/Chickpeas Masala Ever!, Chickpea Masala Sliders, Black Rice & Chickpea Fritters, Chickpea Stir Fry/Tawa Chole and Butternut Squash & Chickpea Thai Curry.