Aaloo Cholay (Spiced Chickpeas and Potatoes) Instant Pot Version


Aaloo Cholay (Spiced Chickpeas and Potatoes) Instant Pot Version

Chef Sammy
Course Main Course
Cuisine Indian


  • 2 cups Chickpeas dried
  • 2.5 tsp Cumin powder
  • 2.5 tsp Corriander powder
  • 3 tsp Amchoor (dried mango powder)
  • 2 tsp Cumin seeds
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • 2 tbsp Avocado oil
  • 1 Onion chopped
  • 1 Bay leaf
  • 6 cloves Garlic
  • 2 tsp Ginger crushed
  • 1 tsp Cayenne pepper
  • 1 Black Cardamom
  • 2.5 cups Water
  • 2-3 Potatoes chopped
  • Chaat masala


  • Soak the dried chickpeas overnight or you can used canned chickpeas
  • Press the sauté button and add oil and onions.
  • Cook till translucent.
  • Throw in your chopped potatoes.
  • Add the ginger, garlic and tomatoes and cook till soft and fragrant.
  • Now you’ll add all the other spices and chickpeas and stir in the water.
  • Seal the instant pot and set to 40 min.
  • Natural pressure release.
  • Open your lid and stir.
  • Now take the back of a wooden spatula and mush up a little bit of the chickpeas and potatoes.
  • Stir and turn to saute mode.
  • Taste it and add lemon juice and chaaat masala to taste.
  • Once it reaches your desired thickness.
  • Turn off sauté mode and garnish with cilantro.
Keyword Vegetable

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