Today, I taught myself how to use a pressure cooker.
This pressure cooker is 26 years old. The reason why it looks almost brand new is because I have no idea how to use it.
My Mum gifted it to me when I got married. I’ve always preferred to slow-boil stuff but today I’m making chickpeas curry so thought I’d try using it. Here goes!
I legit jumped when it went off! 😩
Anyway, here’s the very easy recipe.
2 cups black chickpeas, soaked overnight
1 small onion
2 small tomatoes, diced
1 teaspoon minced garlic
1 teaspoon crushed ginger
1 tablespoon tomato purée
1 teaspoon cumin seed
1 heaped teaspoon garam masala
1 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 green chilli, chopped (optional)
1 teaspoon cooking oil
2 small potatoes, diced
Salt to taste
I used a pressure cooker to cook the chickpeas. If you don’t have one, allow them to boil in adequate water for a few hours. You may add some salt as they boil.
In a separate pan, heat the oil, then add the cumin seeds. Allow to brown for about a minute then add the chopped onion. Cook until brown but not burnt.
Add the chopped tomatoes and stir briskly.
Add the remaining ingredients and keep stirring. At this point you can even add a pinch of coriander.
Lower the heat and allow this masala to simmer. You may add a little water to this. (About half cup)
In the meantime, when the whistle of the pressure cooker has gone off once, switch off the heat, allow the pressure to release completely from the cooker, and gently open the lid.
BE VERY CAREFUL!
Add the masala that you cooked in a separate pan to the chickpeas, close the lid and allow the whistle to go off twice.
Again, cool the cooker and allow the pressure to be released.
Add the diced potatoes and let this simmer on low heat until the potatoes have cooked properly, the water has reduced a bit and it’s a bit thick. You don’t have to pressure cook once you add the potatoes.
Garnish with chopped coriander before serving hot.
You can serve rice, chapatis or puris with this dish.