Our Family Recipes

6 – 8 Servings

• 2 Tbsp neutral oil
• 2 tsp cumin seeds
• 1 onion, diced

• 2 Tbsp or 6 cloves garlic, minced
• 2 Tbsp or 2 inches ginger, minced

• 1/2 tsp cayenne pepper
• 2 tsp coriander
• 2 tsp garam masala
• 2 tsp paprika, regular or smoked
• 2 tsp pepper
• 2 tsp turmeric
• 1 tsp coarse sea salt

• 13.5 oz coconut milk
• 30 oz tomato puree
• 30 oz can chickpeas, drained and rinsed
• 1 Tbsp sugar

• 1 Tbsp lime juice

1. Press Sauté on the pressure cooker. Add oil, and when hot, add cumin seeds for 1 to 2 minutes.
2. Add onion for 3-4 minutes. Add garlic and ginger for 1 to 2 minutes.
3. Add cayenne, coriander, garam masala, paprika, pepper, turmeric, and salt for 30 seconds.
4. Press Cancel, add coconut milk, tomato puree, chickpeas, sugar and stir.
5. Pressure cook on high for 8 minutes with canned and 35 minutes for dried chickpeas. Natural release.
6. Stir in lime juice
7. Pairs well with Basmati rice and/or Naan.