Instant Pot Chole Tikka Masala

Chole Tikka masala is an easy and delicious recipe made with white chickpeas. This Recipe is a little bit spicy but very delicious. It has yogurt marination which makes this recipe different from regular chana masala.

As promised in the last talk episode, We are determined to add more and more recipes to our Instant pot Series. Additionally, We are aware with the situation that many people may not get vegetables easily. This chole tikka masala requires no vegetables apart from tomato and onion. This chole tikka masala is also made in instant pot so beginners You can freely try your hands on this recipe.

Ingredients to make chole tikka masala

White Chickpeas (garbanzo beans), oil, cumin, turmeric powder, chili garlic paste, onions, red chili powder, curd, salt and fresh coriander.

can we store this chickpea tikka masala curry?

Yes! you can. You can make this recipe in advance for a week. Store it in air tight container. for 3 to 4 days, This curry will stay fresh in a refrigerator. For more than 4 days, Store it in a deep freezer. Remember, Always use an air tight container or freezer friendly ziplock bags.

Reasons to love this recipe,

• you can make this recipe with canned chickpeas – I guess I clear your major doubt 😉
• ultimately delicious,
• made with very few ingredients
• completely quarantine- friendly recipe – I need to mention this fact here.
• Ingredients are easily available
• perfect tiffin box recipe

How to make chole tikka masala?

Soak and cook your chickpeas and keep aside.

Marinate your chickpeas

To make a marinaiton, Mix curd, salt, chili garlic paste, red chili powder, turmeric powder and coriander powder. mix it well. prepare a lump-free mixture.

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add cooked or canned chickpeas to the marination and mix well. Make sure your chickpeas are coated well.

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allow it to set for 30 mins so that chickpeas soaks the flavors.

cooking chickpeas in instant pot

Start the instant pot in sauté mode and heat oil in it. Add cumin seeds.

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Once the cumin seeds start to change colour, add the onions and saute for a while.

Add marinated chickpeas and saute for 2 to 3 mins.

Add water. Stir it well. Press Cancel and close the lid with a vent in the sealing position. This curry is a semi-dry curry recipe.

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Change the instant pot setting to manual or pressure cook mode at high pressure for 7 mins. After the instant pot beeps, let the pressure release naturally for in 7 minutes or release the pressure manually.

Garnish with cilantro(fresh coriander) and stir.

Serve hot with steamed rice.

More Curry Recipes you may like to check,

• Instant pot moong dal – best comfy lentils with steamed rice. low efforts and less vegetables.
• Matar curry – this north Indian style curry recipe made with dried peas.
• Mushroom Masala – again, low efforts + fuss-free + 10 min curry recipe goes best with bread, roti and paratha.
• classic chana masala – classic and popular north Indian recipe.
• Aloo matar masala – home style and comfy recipe.