Go Back

Aaloo Cholay (Spiced Chickpeas and Potatoes) Instant Pot Version

Chef Sammy
Aaloo Cholay in an Instant Pot makes it easy to prepare this dish in a fraction of the time without compromising on flavor or texture. This recipe will guide you through the process of making this comforting and delicious dish and you'll be amazed at how easy it is to make.
Course Main Course
Cuisine Indian

Ingredients
  

  • 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

Instructions
 

  • 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