
By tasteofhome.com
Pressure-Cooker Chickpea and Potato Curry
Instructions
Prep:25minCook:5min
I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Updated at: Thu, 27 Mar 2025 17:27:39 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories226.6 kcal (11%)
Total Fat5.4 g (8%)
Carbs38.4 g (15%)
Sugars8.6 g (10%)
Protein9.2 g (18%)
Sodium863.9 mg (43%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 tablespooncanola oil

1onion
medium, chopped

2garlic cloves
minced

2 teaspoonsfresh gingerroot
minced

2 teaspoonsground coriander

1 teaspoongaram masala

1 teaspoonchili powder

½ teaspoonsalt

½ teaspoonground cumin

¼ teaspoonground turmeric

2 ½ cupsvegetable stock

2 x 15 ouncescans chickpeas
or garbanzo beans, rinsed and drained

1 x 15 ouncescan crushed tomatoes

1baking potato
large, peeled and cut into 3/4-inch cubes

1 tablespoonlime juice

fresh cilantro
chopped, optional for serving

rice
hot, cooked

red onion
Optional, Sliced

lime wedges
Instructions
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