Scott: initial page setup

2021-11-19T02:32:19Z

initial page setup

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== Ingredients ==

* 1 tablespoon oil
* 1 teaspoon cumin seeds
* 1 medium red onion
* 2 green chili, sliced
* 3 large garlic cloves, finely chopped
* 1 inch ginger, finely chopped
* 3 medium tomatoes, pureed
* 1.5 teaspoons curry powder
* 0.5 teaspoon garam masala
* 0.5 teaspoon cumin powder
* 0.25 teaspoon turmeric powder
* 0.25 teaspoon smoked paprika
* 1.25 teaspoon salt, or to taste
* 3 white potatoes, diced
* 2 x 15.5 oz can of chickpeas, drained and rinsed
* 1.25 cups water
* 2 tablespoons chopped cilantro
* 0.33 cup coconut milk
* 1 tablespoon lemon juice
* more cilantro, for garnishing

== Directions ==

# Press saute button on the IP.
# Once hot, add oil and then add the cumin seeds.
# Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.
# Add the tomato puree. Stir and cover the pot with a glass lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.
# Add diced potatoes, chickpeas and stir to combine. Add water and mix.
# Add 2 tablespoons chopped cilantro and close the lid of the IP.
# Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release.
# Add coconut milk, lemon juice and adjust spice levels to taste.
# Garnish with some more cilantro and enjoy the curry over rice!

== Comments ==

Potato and Chickpea Curry - Revision history

Scott: initial page setup