Pressure Cooker Chickpea Tikka Masala
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.
Ingredients
- 2 cans canned chickpeas, drained, rinsed
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves 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
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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.
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2
Add 4 cloves 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.
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3
Pour in 2 cups canned crushed tomatoes and stir to combine, scraping up any browned bits. Add the 2 cans drained, rinsed canned chickpeas and 1 tsp kosher salt and stir well.
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4
Secure the lid and pressure cook on High for 5 minutes. Quick-release the pressure when done.
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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.
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6
Serve the tikka masala over 2 cups cooked basmati rice (for serving) and garnish with 1/4 cup chopped fresh cilantro.