Ingredients
2 onions, roughly diced
3cm fresh ginger, peeled and chopped
6 garlic cloves, crushed
2 green chillies
1 tbsp olive or cooking oil
1 bay leaf
1 tsp cumin seeds
1 x 400g can chopped tomatoes
1 tsp turmeric
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 potatoes, peeled and roughly cubed
2 x 400g cans of chickpeas, drained and rinsed
500ml water
1 tsp garam masala
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
To make the curry paste, add the onions, ginger, garlic and chillies to a food processor and blitz until you have a course paste.
Select the FRY function, press START, then add the oil and allow to heat. Add the bay leaf and cumin seeds and stir regularly for ~30 seconds.
Add the curry paste and continue to stir for ~4 minutes until the onion begins to soften.
Add the tomatoes, turmeric, chilli powder, cumin and ground coriander and continue to stir for a further 5 minutes, then press CANCEL.
Add the chickpeas, potatoes and water and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 10 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the garam masala and stir to combine before serving.
