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Vegetables","post_link":"\/recipes\/pressure-cooker-indian-style-chicken-and-vegetables\/","post_image":"\/wp-content\/uploads\/0001\/01\/Saucy-Indian-Style-Chicken-Vegetables_EXPS_EDSC17_200066_D03_16_5b_basedon.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chickpea---Potato-Curry_EXPS_SDDJ17_198294_B08_11_1b_basedon.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pressure-cooker-chickpea-and-potato-curry\/","name":"Pressure-Cooker Chickpea and Potato Curry","datePublished":"2019-05-02","dateModified":"2023-06-27","prepTime":"PT25M","cookTime":"PT5M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Chickpea-Potato-Curry_EXPS_SDDJ17_198294_B08_11_1b_basedon.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":" I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas","recipeIngredient":["1 tablespoon canola oil","1 medium onion, chopped","2 garlic cloves, minced","2 teaspoons minced fresh gingerroot","2 teaspoons ground coriander","1 teaspoon garam masala","1 teaspoon chili powder","1\/2 teaspoon salt","1\/2 teaspoon ground cumin","1\/4 teaspoon ground turmeric","2-1\/2 cups vegetable stock","2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained","1 can (15 ounces) crushed tomatoes","1 large baking potato, peeled and cut into 3\/4-inch cubes","1 tablespoon lime juice","Chopped fresh cilantro","Hot cooked rice","Optional: Sliced red onion and lime wedges"],"recipeInstructions":[{"@type":"HowToStep","text":"Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add next 3 ingredients."},{"@type":"HowToStep","text":"Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure."},{"@type":"HowToStep","text":"Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 240 calories","fatContent":"6g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"767mg sodium","carbohydrateContent":"42g carbohydrate (8g sugars","fiberContent":"9g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maa2694"},"reviewBody":"
My husband and I like Indian food, but this is my first time ever making it. Easy recipe to follow. After it was finished, I tasted it and added a few more dashes of the dry seasonings except for tumeric. (I think it was needed because I only had small Yukon gold potatoes and probably used a little more than 1 baking potato would've been.) I also grilled chicken thighs that I seasoned with salt, paper, and garlic. Served over rice. I didn't have and red onion but it was pretty good. Thanks for a great recipe. I'll be making this again! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"241440","romance_copy_dek":" I make chana masala, the classic Indian dish, in my slow cooker. 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