Pressure Cooker Chickpea Tikka Masala

Name: Pressure Cooker Chickpea Tikka Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 2 tbsp unsalted butter; 1 large yellow onion, finely diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 2 cups canned crushed tomatoes; 1/2 cup heavy cream (or full-fat coconut cream); 1 tsp kosher salt; 1/4 cup fresh cilantro, chopped; 2 cups cooked basmati rice (for serving)

Tender chickpeas simmered in a rich, aromatic tomato-cream sauce fragrant with garam masala, ginger, and fenugreek. This pressure cooker version delivers authentic depth of flavor in under 30 minutes of active time.

45 minEasyServes 4380 cal/serving

IndianDinnerPressure CookerVegetarianHigh FiberPork-Free

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Ingredients

2 cans chickpeas (15 oz), drained, rinsed
2 tbsp unsalted butter
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 cups canned crushed tomatoes
1/2 cup heavy cream (or full-fat coconut cream)
1 tsp kosher salt
1/4 cup fresh cilantro, chopped
2 cups cooked basmati rice (for serving)

Instructions

1

Set the pressure cooker to Saute mode. Melt 2 tbsp unsalted butter in the pot. Add 1 large finely diced yellow onion and cook, stirring, until softened and golden, about 5 minutes.
2

Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 minute until fragrant. Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Stir for 30 seconds to toast the spices.
3

Pour in 2 cups canned crushed tomatoes and stir to combine, scraping up any browned bits. Add the 2 cans drained, rinsed chickpeas (15 oz) and 1 tsp kosher salt and stir well.
4

Secure the lid and pressure cook on High for 5 minutes. Quick-release the pressure when done.
5

Stir in 1/2 cup heavy cream (or full-fat coconut cream) and switch back to Saute mode. Simmer uncovered for 3-4 minutes, stirring often, until the sauce thickens slightly. Taste and adjust seasoning.
6

Serve the tikka masala over 2 cups cooked basmati rice (for serving) and garnish with 1/4 cup chopped fresh cilantro.

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Questions

What can I use instead of garam masala in Pressure Cooker Chickpea Tikka Masala?

The entry for Pressure Cooker Chickpea Tikka Masala calls for 2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use dried beans instead of canned in Pressure Cooker Chickpea Tikka Masala?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pressure Cooker Chickpea Tikka Masala uses 2 cans chickpeas (15 oz), drained, rinsed.

Is Pressure Cooker Chickpea Tikka Masala spicy?

Moderately. The heat in Pressure Cooker Chickpea Tikka Masala comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pressure Cooker Chickpea Tikka Masala dairy-free?

Yes. The dairy in Pressure Cooker Chickpea Tikka Masala is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Pressure Cooker Chickpea Tikka Masala vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter. For fully plant-based entries, see the vegan dinner collection.

How many calories are in Pressure Cooker Chickpea Tikka Masala?

One serving (the recipe makes 4) is about 380 calories, with 12 g protein, 35 g carbohydrate and 9 g fat, plus 10 g fiber and 1237 mg sodium. The figures are estimates computed from the ingredient list.

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