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By :The Essential Indian Instant Pot Cookbook by Archana Mundhe |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Kid-Friendly, Soups, Stews & Broths |
Duration | 1-2 hours |
Diet | Gluten Free, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Chickpeas, Garam Masala, Ginger, Tomatoes |
Prep Time | 4 hours |
Cook Time | 70 minutes |
Servings |
4 servings
|
Ingredients
garam masala
|
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use <ucsa> 1 teaspoon </ucsa> Kashmiri red chile powder for a milder curry, or <ucsa> 2 teaspoons </ucsa> for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.
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Delicious and very flavourful – we switched the red chili powder for paprika to make it less spicy for young children.
Being me I used much more garlic and ginger, and more garam at the end, but otherwise behaved myself!
Lovely recipe.
Just made a shortcut version of this that didn’t take 6 months. Also, Didn’t soak the chickpeas and threw in a can of tomatoes at the beginning of cooking. Turned out great. Thanks for the recipe.