Chikkada chloe - Indian chickpea curry with pomegranate and raita

40 min
- Preparation 25 min
- Cooking 15 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

2 Onions
2 Garlic
2 Medium-sized potatoes
300 g Chickpeas, soaked
1 Chili pepper
45 ml Ghee or oil
4 tsp. Garam masala
2 tbsp. Grated ginger
2 tsp. Grated garlic
2 tsp. Turmeric
Fresh ginger
Salt
For the raita:
400 g Yogurt
1 Small cucumber
Salt
Pepper
For the garnish:
Pomegranate (seeds)
Fresh coriander

Preparation

Step 1

Peel the onions and garlic cloves. Then peel the potatoes and cut them into quarters. Drain the soaked chickpeas and place in the pressure cooker pot together with the onions, garlic, chili and potatoes. Pour in enough water to just cover everything and close the lid. Heat the pot on the highest setting and once it reaches cooking setting 2, reduce the temperature and leave to simmer for 15 minutes.

Onions

Garlic

Medium-sized potatoes

g Chickpeas, soaked

Chili pepper

Step 2

Release the pressure, open the lid and pour everything through a sieve. Collect the cooking liquid. Now heat the ghee in the pot over a medium heat, add the garam masala, turmeric, grated ginger and garlic, and roast for about 3-4 minutes until it starts to smell really fragrant.

ml Ghee or oil

tsp. Garam masala

tbsp. Grated ginger

tsp. Grated garlic

tsp. Turmeric

Step 3

Add the chickpeas, including the potato, etc. back into the pot and mix well with the spices. Add a little of the cooking water and bring to the boil again. Then use a fork or potato masher to press the mixture down a little to create a creamy consistency and season with salt. Reduce the heat and leave to simmer for a while.

Salt

Step 4

To make the raita, finely grate the cucumber, mix with the yogurt and season with salt and pepper. Finally, arrange the chikkad chole in bowls and serve garnished with the raita, pomegranate seeds and coriander.

g Yogurt

Small cucumber

Salt

Pepper

Pomegranate (seeds)

Fresh coriander