Instant Pot Chickpeas Potato Vegan Curry

Step 1

Turn on the Instant pot and select saute mode. Add oil and once it's hot, add cumin seeds. Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno. Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent.

Step 2

Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes.

Step 3

Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional), nutmeg, and chili powder or paprika. Continue to saute for another minute.

Step 4

Then add the potato cubes. Note - The potatoes are raw and uncooked. Just need to peel and chop them.

Step 5

Add chickpeas, and water to the pot. Also, add salt if needed. Give it a mix and turn off the IP. Close the lid. Ensure the knob is in the sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes. Then, once you hear the beep, do a 10-minute natural pressure release (I just asked Alexa to remind me in 10 minutes) and then manually release the pressure.

Step 6

Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly.

Step 7

Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.