Chickpea Curry With Brown Rice Pressure Cooker One Pot Meal Recipes

INSTANT POT CHICKPEA CURRY WITH SPINACH (CHANA SAAG)

Steps:

• Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
• Set the Instant Pot on sauté mode and let it heat.
• Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
• Now add the onions, garlic, ginger and sauté them for about 3 minutes.
• When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
• Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
• Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
• When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
• Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
• Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

CHICKPEA CURRY WITH BROWN RICE - PRESSURE COOKER ONE POT MEAL

Steps:

• In a 4-cup capacity heat proof container add the rice and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside.
• In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes).
• Add the chana masala powder, garlic, and ginger and saute' for about 30 more seconds until the garlic begins to cook.
• Pour in the water, chickpeas and tomato concentrate into the pressure cooker and mix well.
• Lower the steamer basket (or trivet) into the chickpea curry and on top of that, add the uncovered heat-proof container into the pressure cooker onto the steamer basket.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 20 minutes at high pressure. Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure.
• When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the "keep warm" mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
• Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt in the curry in the base of the cooker, and spoon it out and serve with a sprinkling of raw red onion slices and an optional dollop of low-fat yogurt.

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
• Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
• Reduce the heat and stir in the garlic and other spices.
• Add all remaining ingredients (except garnish).
• Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
• Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
• NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.