Description

Vegan Chickpea Tikka Masala – Instant pot healthy recipes | vegan meals are a simple pressure cooker recipe for Tikka masala. Options for saute pan. Add veggies and chickpeas for a freezer-friendly dish. Nut-free Gluten-free Soy-free

Ingredients

Units Scale

2 cup – chickpeas (soaked overnight)
2 medium – Onion chopped
1 cup – 1/2 cup tomato sauce and
1/2 cup tomato puree
1 cup – Green bell pepper chopped
3 – Green chili chopped
1 cup – Coconut milk
1 tbsp – Curry powder
1 tbsp – Garam masala powder
1 tsp – Black pepper powder
1 tbsp – Cayenne pepper or Kashmiri red chili powder
7 cloves – Garlic chopped
1 tbsp – Ginger paste
2 tbsp – Olive oil
Salt to taste

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Instructions

Take an instant pot, Sautee mode on for 25 minutes. Hot mode on. Add olive oil, add garlic minced fry till the raw smell goes away.
Add onion chopped sautee till translucent. Add ginger paste. Mix well.
Add green chilly chopped, green bell pepper chopped. Sautee for 1 minute. Add tomato sauce and tomato puree. Mix well.
Add salt according to taste. Add curry powder, black pepper powder, and garam masala powder. Mix well.
Add soaked chickpeas. Mix well. Add water. Close the lid. Turn the valve to sealing. Press cancel. Pressure cook for 10 minutes.
After 10 minutes press cancel. Let the pressure release completely and the red plug goes down. Open the lid.
Sautee mode on. Add coconut milk. Stir well for 5 minutes. Press cancel.
Take it out in a bowl. Vegan Chickpea Tikka Masala ready to be served.

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Notes

You shouldn’t rush it. In order to make the most intense and delicious sauce, you should really let the onions simmer, bringing out their sweetness.
The leftovers should be saved. Overnight, the spices develop even more in leftover chickpea tikka masala, so the leftovers taste phenomenal the next day.
Rather than cooked chickpeas here, I pre-soaked them overnight. Alternatively, you can add the chickpeas to the sauce and set the PRESSURE COOK time to 10 to 20 minutes if you want extra smooth chickpeas

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Curries, Dinners, Lunch, Main Course
Method: Instant-Pot
Cuisine: Indian, North Indian

Nutrition

Serving Size: 4 people
Calories: 258kcal
Sugar: 2g
Sodium: 151mg
Fat: 8.8g
Saturated Fat: 1.6g
Trans Fat: 0g
Carbohydrates: 36.8g
Fiber: 7.1g
Protein: 9.2g
Cholesterol: 2.8mg

Keywords: curry, gravy, masala, sauce, Vegetarian, tikka masala, instant pot recipes, instant pot food