Pressure-cooker chickpea and potato curry
Curries With Bumbi · ♥ 10.3K likes · 466.2K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp cumin seeds
- 1 stick cinnamon stick
- 3 whole green cardamoms
- 150 g chopped onions
- 13 g garlic
- 1 tsp grated ginger
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp paprika
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sugar
- 380 g potatoes
- ¼ tsp freshly crushed black pepper
- 1 tsp garam masala powder
- 1 cup dry chickpeas
- 2 tsp salt
Soak the dry chickpeas overnight in water with the salt; drain and rinse under cold tap water.
- 4 tbsp mustard oil
- 1 whole bay leaf
Heat the mustard oil in the pressure cooker, lower the heat and add the cumin seeds, cinnamon stick, halved bay leaf and cracked green cardamoms; stir for a second.
Whole spices in mustard oil
Add the chopped onions and fry a few minutes on medium heat; add the whole garlic and fry until the edges brown a little.
Add the grated ginger; it goes in later than the garlic because ginger can turn bitter if fried long.
- water
Lower the heat, add a splash of water, then the turmeric, Kashmiri chili powder, paprika, ground coriander and ground cumin; fry on low a minute or two.
Frying the ground spices
- 4 whole red ripe tomatoes
- salt
Add the tomatoes and a sprinkle of salt, cover and cook 2 minutes on medium until mushy.
Tomatoes, sugar, chickpeas and potatoes
Bring to full pressure on high heat, lower to low and pressure cook 25 to 30 minutes; turn off and let the pressure release naturally.
Pressure cooking
- water
Smash some of the potatoes and add a little water if dry; keep it a bit runny since the gravy thickens as it cools.
- coriander leaves
Taste and adjust salt, sweetness or chili powder; finish with coriander leaves.