Pressure Cooker Potato & Chickpea Tikka Masala
A gently spiced, ultra-comforting curry that leans into richness, warmth, and a slow-building depth of flavour. Soft vegetables and hearty legumes meld into a creamy, tomato‑based sauce, lifted with brightness at the end and finished with a subtle pop of sweetness. It’s the kind of pressure‑cooker dish that feels both vibrant and grounding - a cosy, plant‑based bowl that’s perfect for weeknights and even better the next day.
Equipment
Ingredients
- 1 tbsp garam masala
- 1 tbsp parika
- 2 tsp ground cumin
- 1 tsp coriander (cilantro)
- 1 tsp ground turmeric
- ¼ tsp cayenne pepper or black pepper
- 1 brown onion diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 cup button mushroom sliced
- 3 cups potatoes diced
- 3 tbsp tomato paste
- 1 can chickpeas drained and rinsed
- 2 cans crushed tomato
- 1 cup frozen pea and corn mix
- 1 red capsicium (bell pepper)
- ¼ cup cashews
- 1 tbsp lemon juice
Instructions
- Combine all spices into a bowl and set aside.
- Set the pressure cooker to sauté, add a little water/stock then sauté onion until translucent.
- Add in the ginger and garlic, cook for a futher one minute.
- Now add in the remaining ingredients except the cashews and lemon, combine.
- Attach the lid then manually set cooker on high for 25 minutes.
- While all is cooking soak the cashews for 20 mins in hot water. Drain and then place the cashews into a high speed blender with 3/4 cup of water. Blend until smoother and creamy.
- Once the pressure cooker is finished and the air is released, stir in the cashew cream and lemon.
- Serve on brown rice with your choice of dark greens. (photo is steamed silverbeet with a squeeze of lemon).
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