Instant Pot Kale And Black ChickPea Curry

Instant Pot Kale and Black Chickpea Curry

Smita
A delicious and hearty curry made of protein rich black chickpeas and kale leaves.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 4

Ingredients
  

  • 2 Cups Overnight soaked and drained black Chickpeas (I have taken sprouted ones)
  • 2 Cups Washed and chopped kale leaves
  • 1 Cup Thinly sliced / chopped onion
  • 1/2 Cup Big slices of tomato
  • 1/3 Cup Tomato Puree
  • 1 Tbsp Ginger Garlic Paste
  • 1 Bay Leaf
  • 1 Tsp Cumin Seeds
  • 2 Dry Red Chillies (optional)
  • 1/2 Tbsp Kashmiri Chili Powder (optional)
  • 1 Tsp Coriander Powder
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • 1/2 Tbsp Dry Mango Powder
  • 2 Tbsp Oil of your choice
  • 1/4 Cup Fresh cilantro leaves for garnish
  • 1 Tbsp Lemon Juice
  • Salt to taste

Instructions
 

  • Switch on the Instant Pot. Turn the Saute button on. When it says hot, add oil to it.
  • Add bay leaves, cumin seeds, and dry red chilli to it.
  • Let it crackle- then add chopped onion to it. Saute it for 3-4 minutes till it looks transparent.
  • Add ginger-garlic paste to it. Saute till all the raw smell is gone.
  • Now, add turmeric, coriander powder, dry mango powder, and red chilli powder.
  • Saute for one minute. Just in case you think your spices are burning, add 2 tbsp of water to it. Mix it and saute for 1-2 minutes.
  • Add tomato puree and salt to it.
  • Saute for 1-2 minutes.
  • Add chickpeas to it. Add tomato slices and kale leaves. Mix it well.
  • Now add 2 cups of water to it.
  • Cook on high pressure for 15 minutes. If you want the chickpeas to be a little mushy, pressure cook for 20 minutes.
  • After it's done, let it cool naturally.
  • Remove the lid and taste the seasoning. If you want to add a little bit of salt, go ahead.
  • Add lemon juice and fresh chopped cilantro. Serve with white rice, quinoa, couscous, or any type of bread.
  • Enjoy.

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