Instant Pot Chickpea Potato Curry (Chana Aloo Curry)
Prep time
Cook time
Total time
Instant Pot Chickpea Potato Curry is a delicious, satisfying vegetarian dish. This is an easy to make Indian curry. Chickpeas and potatoes are pressure cooked and simmered in tomato puree and are served with hot India bread bhatura or poori.
Recipe type: Lunch
Cuisine: Indian
Serves: 4
  1. Rinse pre soaked chickpeas. Add to Instant Pot with 2 cups of water, tea bags and dry amla.
  2. Close the lid and select Manual Mode. Reduce the timer and set for 15 minutes.
  3. Let it cool, when the steam is released shift chickpeas and water in a clean bowl.
  4. Wash the pot clean. Dry the pot and insert it back.
  5. Switch Instant Pot and select saute mode.
  6. Add oil, when hot add cumin seeds, bay leaf, cinnamon stick and cloves.
  7. When seeds splutter add sliced onions and fry.When done add ginger garlic paste and fry.
  8. Now add chopped potatoes and mix well. Fry it well, aprox 5- 10 minutes.
  9. Add tomato puree and mix it well. Fry it well till puree blends well.
  10. Add dry spices and 1 tsp oil and mix well
  11. Now add pressure cooked chickpeas only and mix well.
  12. Add in total 3 cups water. This should be boiled water from earlier and fresh water.
  13. Close the lid ans select Manual mode for 15 minutes.
1. Dark brown color is due to tea bags and dry goose berries.
2. Water in which chickpeas are boiled enhance flavor of this dish
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