Instant Pot Potato & Chickpea Curry

Step 1

Press saute button on the IP.

Step 2

Once hot, add oil and then add the cumin seeds.

Step 3

Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.

Step 4

Add the tomato puree. Stir and cover the pot with a glass lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.

Step 5

Add diced potatoes, chickpeas and stir to combine. Add water and mix.

Step 6

Add 2 tablespoons chopped cilantro and close the lid of the IP.

Step 7

Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release.

Step 8

Add coconut milk, lemon juice and adjust spice levels to taste.

Step 9

Garnish with some more cilantro and enjoy the curry over rice!