This wonderful Instant Pot Chickpea Coconut Curry using dried chickpeas is the perfect plant-based meal that you were looking for. Meal-prep or mid-week dinners are made easy with this Vegan Chickpea Tikka Masala made using coconut milk.

Easy Instant Pot Dried Chickpea Coconut Curry

This easy coconut and chickpea curry recipe is so simple to make and is the perfect mid week meal as it will be ready in under 30 minutes.

You do not need fancy spices for this creamy chickpea curry – a spoonful or two of curry powder is sufficient!

Instant Pot Chickpea Curry without Soaking

You can also very easily make this chickpea curry without soaking the dried chickpeas first. It happens to us all – it’s in your mind all day long to soak your beans for the next day’s dinner. And then, you’ve forgotten.

For UNSOAKED dried chickpeas, set your Instant Pot for 60 min on High-Pressure.

You will still get perfectly soft and cooked chickpeas.

We love to make Instant pot curries with beans and lentils like:

Dal Makhani ,

Rajma Masala

Instant Pot Easy Gujarati Chana Dal

Homemade Coconut milk

You can make homemade coconut milk if you do not have canned.

Blend 1 cup desiccated coconut with 2 cups of water in a high-speed blender for a minute or so. Then strain using a muslin cloth and you will have coconut milk.

Variations

Add spinach or any other greens after pressure-cooking.

Add carrots, potatoes, butternut squash or sweet potatoes (but keep in big chunks)

NOTE – if you are going to add vegetables, you will have to adjust how you cook the curry. 35 min on High-pressure for dry chickpeas will completely mush up the vegetables.

Leftover coconut milk

If you open up a tin of coconut milk, you will have some leftovers!

We love coconut milk in these recipes:

Tofu, Mango and Coconut Curry

Red Kidney Beans and Coconut Curry

Instant Pot Coconut and Pineapple Thai Fried Rice

See Coconut Milk Label above for further coconut milk rice recipes, sweet recipes and more!

Serving Suggestions:

Bread : Curris go wonderfully with chapattis or naan breads such as Garlic and Coriander Naan Bread . For a healthier option, go for homemade round and soft gujarati rotlis (chapattis).

Salad : I love a cooling salad to go with my curries and one of my favourite pairings is with super simple and easy Kachumber Salad .

Rice : A Indian restaurant and takeout favourite – no curry is complete without a side of rice such as ghee rice , carrot and coconut pulao or coconut, coriander and lime rice

Ingredients:

Dried Chickpeas – use dried chickpeas that have been soaked, ideally, overnight. 1 cup dried chickpea will yield 2 cups of soaked chickpeas.

Coconut Milk – tinned or fresh coconut milk.

Cumin Seeds – optional

Onion – finely chopped or crushed

Garlic – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets

Ginger – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets

Passata – either passata or tinned tomatoes that are crushed. Tomato paste can work too

Red Chilli Powder

Ground Turmeric

Curry Masala Powder – if you do not have the other spices, you can use Indian curry masala powder only. It will taste a little milder but still great!

Garam Masala – optional

Oil – we have used olive oil

Method:

Select SAUTE mode on Instant pot and add oil into the inner stainless steel pot. Add cumin seeds and let it splutter.

Then add onion puree (finely chopped) and SAUTE for a 3-4 minutes by stirring continuously. Next, add ginger and garlic puree and cook further for 2 minutes.

Tip in tomato puree, crushed tomatoes or passata, let it cook for 2-3 minutes to remove the rawness of the tomatoes.

Now add all the masala and mix everything well and cook 1 minute.

Note – Make sure to deglaze the base/bottom of the pan to remove any stuck bits. If you think the masala mixture is burning or sticking add a couple of spoons of water.

Add soaked chickpeas without water and stir. Pour water and salt.

Press Cancel button, close the lid on pot and TURN VALVE on SEALING position. Select MANUAL/PRESSURE COOK (high pressure) and set timer + for 35 minutes.

Once the pot beeps, after 10 minutes NPR release the pressure manually.

Add coconut milk. Mix and cook again one minute on SAUTE mode.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Other Chickpea Recipes

1. Sundried Tomato, Chickpea cakes with Cashew and Oats

2. Tandoori Chickpea Cauliflower Taco

3. Chana Saag

4. Instant Pot Chickpeas

5. Chana Pulao (Indian Chickpea Rice)

INSTANT POT CHICKPEA COCONUT CURRY

Equipment

• Instant pot

Ingredients

• 2 cup soaked chickpeas*
• 1 cup coconut milk
• 4 tablespoon onion puree
• 4 tablespoon tomato puree
• 1 tablespoon ginger puree
• 1 tablespoon garlic puree
• 1 teaspoon red chilli powder
• ½ teaspoon ground turmeric
• ¼ teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon cumin seeds
• 3 tablespoon oil
• 1 tablespoon salt
• 2 tablespoon Coriander

Instructions

INSTANT POT

• Arrange an inner stainless steel pan in the Instant pot.
• Press SAUTE mode and add oil.
• Once oil heated add cumin seeds and let it splutter.
• Then add the onion puree and cook 3-4 minutes.
• Now add the ginger-garlic puree and cook further for 2 minutes.
• Add tomato puree and cook for 2-3 minutes.
• Add all the masala and let it cook for a minute or so.
• Now add soaked chickpeas without water, then add salt and 3 cups of fresh water.
• Cancel the SAUTE function and close the pot with the lid.
• Select HIGH PRESSURE COOK mode for 35 minutes.
• Once the pot beeps, turn off the main plug.
• After 10 minutes of NPR (natural pressure release) manually release the pressure then, open the lid.
• Add coconut milk and saute 1-2 minutes.
• Garnish the curry with the freshly chopped coriander and serve hot.

STOVETOP (INDIAN) PRESSURE COOKER

• Heat oil in a pressure cooker.
• Add cumin seeds and let it splutter.
• Then add onion puree, and cook until lightly golden.
• Now add ginger-garlic puree and saute the mixture further 2-3 minutes.
• Then tip in the tomato puree and cook until oil leaves the mixture.
• Quickly put in all the masala and fry for a minute, if masala sticks bottom of the pressure cooker add a spoon of water.
• Add soaked chickpeas, salt and water.
• Close the lid and cook curry for 30-35 minutes on medium heat.
• Allow the cooker to cool down naturally.
• Ope the lid and add coconut milk, if the gravy is runny cook further for 2-3 minutes.
• Sprinkle the coriander and serve hot.

STOVE TOP PAN METHOD

• For this method, you’ll need already boiled or cooked chickpeas.
• Heat oil in a heavy bottom pan and add cumin seeds and let it pop.
• Add onion and saute until light brown.
• Then add ginger garlic and cook further 2-3 minutes.
• Now add tomato puree and cook until oil leaves the pan.
• Add all the masala and cook the mixture for 1 minute.
• Tip in cooked chickpeas, salt and water.
• Cover with the lid and cook the curry for 15-20 minutes.
• Keep checking the water level.
• Then add coconut milk and cook further 2-3 minutes.
• Sprinkle the coriander and serve hot with rice or quinoa.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT CHICKPEA COCONUT CURRY

Equipment

• Instant pot

Ingredients

• 2 cup soaked chickpeas*
• 1 cup coconut milk
• 4 tablespoon onion puree
• 4 tablespoon tomato puree
• 1 tablespoon ginger puree
• 1 tablespoon garlic puree
• 1 teaspoon red chilli powder
• ½ teaspoon ground turmeric
• ¼ teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon cumin seeds
• 3 tablespoon oil
• 1 tablespoon salt
• 2 tablespoon Coriander

Instructions

INSTANT POT

• Arrange an inner stainless steel pan in the Instant pot.
• Press SAUTE mode and add oil.
• Once oil heated add cumin seeds and let it splutter.
• Then add the onion puree and cook 3-4 minutes.
• Now add the ginger-garlic puree and cook further for 2 minutes.
• Add tomato puree and cook for 2-3 minutes.
• Add all the masala and let it cook for a minute or so.
• Now add soaked chickpeas without water, then add salt and 3 cups of fresh water.
• Cancel the SAUTE function and close the pot with the lid.
• Select HIGH PRESSURE COOK mode for 35 minutes.
• Once the pot beeps, turn off the main plug.
• After 10 minutes of NPR (natural pressure release) manually release the pressure then, open the lid.
• Add coconut milk and saute 1-2 minutes.
• Garnish the curry with the freshly chopped coriander and serve hot.

STOVETOP (INDIAN) PRESSURE COOKER

• Heat oil in a pressure cooker.
• Add cumin seeds and let it splutter.
• Then add onion puree, and cook until lightly golden.
• Now add ginger-garlic puree and saute the mixture further 2-3 minutes.
• Then tip in the tomato puree and cook until oil leaves the mixture.
• Quickly put in all the masala and fry for a minute, if masala sticks bottom of the pressure cooker add a spoon of water.
• Add soaked chickpeas, salt and water.
• Close the lid and cook curry for 30-35 minutes on medium heat.
• Allow the cooker to cool down naturally.
• Ope the lid and add coconut milk, if the gravy is runny cook further for 2-3 minutes.
• Sprinkle the coriander and serve hot.

STOVE TOP PAN METHOD

• For this method, you’ll need already boiled or cooked chickpeas.
• Heat oil in a heavy bottom pan and add cumin seeds and let it pop.
• Add onion and saute until light brown.
• Then add ginger garlic and cook further 2-3 minutes.
• Now add tomato puree and cook until oil leaves the pan.
• Add all the masala and cook the mixture for 1 minute.
• Tip in cooked chickpeas, salt and water.
• Cover with the lid and cook the curry for 15-20 minutes.
• Keep checking the water level.
• Then add coconut milk and cook further 2-3 minutes.
• Sprinkle the coriander and serve hot with rice or quinoa.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Adrian Davis I made this recipe and per your instructions it took only 5 minutes in the instant pot, but at least another 5 minutes to cook the masala with the other ingredients so yes, I got this finger-licking curry ready in such a short time, thanks for sharing! Sara Peters I made this curry last night for my hubby and he finished it all, I made it very fast in our instant pot, but I had the few ingredients ready, and just cooked in the IP and within 10 minutes it was ready! Ann M Leis It was very tasty, i made half the amount due to pressed for time. Will make this again.

Dum Aloo Restaurant Style

Dum aloo is an Indian dish. Aloo means potatoes and “dum” is the process by which they are cooked. Dum means to trap the steam, allowing the food to cook in its own aroma and flavours.

Regions in India all have their own variations and ingredients to cook dum aloo.

This is a restaurant-style Dum Aloo cooked in an authentic Punjabi gravy flavoured with the most aromatic kasuri methi (dried fenugreek leaves) and creamy yogurt.

My grandma’s family was originally Rajasthani and she would cook this delicious Marwari Style Rajasthani Dum Aloo which is without onion and garlic and uses a gorgeous homemade red masala powder.

You can also make Farali Dum Aloo which is also without onion and garlic and safe to eat during Hindu fasts or vrat.

My Mum makes Goda masala Dum Aloo using Maharashtrian flavours that are usually found in the likes of pav bhaji.

Instant Pot Dum Aloo Ingredients:

Baby potatoes – The beauty of dum aloo and what sets it apart from other potato curries is that the potatoes used are never floury and will keep their shape. Mushy potatoes will not work well for a dum aloo as the sauce is always rich and heavy. However, see tips below if you do not have baby potatoes and still want to make this recipe.

Our Aloo butter Masala has been made with English Jersey Royals – the best of both worlds.

Whole spices – so aromatic and lend such wonderful flavours to the dish so try not to skip adding these! We have used bay leaves, cinnamon, cloves, green cardamom and dried red chillies. They go in immediately after the oil is added to the pan.

Onion, garlic and ginger paste – this forms the delicious base for the curry and gives it the “Punjabi” flavour.

Tomatoes – either crush tinned tomatoes or use passata. I have found that fresh tomatoes are not red enough and don’t have the same depth to get a thick gravy but you can definitely use crushed fresh tomatoes if you do not have another option. Add a little tomato paste if you have it.

Dum Aloo Masala – we finish off our dum aloo recipes with our homemade dum aloo masala (see our Marwari dum aloo recipe) for a bit more depth. You can leave this step out.

Yogurt – this dish uses strong ingredients so needs something light to cool down the gravy. We have used full-fat natural greek yogurt. Vegan options below.

Oil – use vegetable, sunflower or olive oil. We tend to stick to olive oil for our food. To ramp up the taste, use ghee instead.

Don’t have baby potatoes?

Use potatoes that are waxy if possible and slice them. Charlotte potatoes are one such variety that you can use. You can skip the process of pan-frying these potatoes and add them directly to the masala. Instant Pot on high for 2 minutes instead and quick release.

We get good quality produce in the UK so our ingredients require very little water and time to cook – you may have to adjust this setting according to what you get.

Cooking secrets to get the PERFECT gravy

You may hear this phrase very often used in Indian cooking “when oil releases” or “tel chhod dena”.

This is when the oil that is initially added starts to separate from the other ingredients – usually a base of onion, garlic, ginger and green chillies +/- tomatoes. This is the indication that our base is properly cooked.

Without this method, the base will have a raw flavour of the ingredients and will not allow the gravy to become smooth and thick.

It may be hard to visualize exactly what this entails, but when you see it, you’ll know exactly what I mean (see our video for examples).

It is a fool-proof method to get the tastiest gravy for any Indian meal. This technique is something that I use for other cuisines too – whether it’s cooking a Mexican chilli or preparing a base for soup.

It takes time and patience but the end result is oh-so-worth-it!

Cooking Curries in the Instant Pot

I am used to cooking curries in heavy bottom pans so using the inner pot of the Instant Pot was a little daunting!

Considering that Indian ingredients need their time to cook I was worried about them burning when I had less control over the temperature.

To combat this, I use the Saute Mode and adjust the temperature to Less . Also, I add a tbsp of water here and there to stop the masala sticking.

And when in doubt, I just quickly cancel the saute mode. I’ve found that the inner pot stays hot enough to allow me to finish up the cooking.

Check out our other Instant Pot Recipes, if you are looking for more easy and delicious IP recipes.

Vegan Dum Aloo

This dum aloo can so easily be made vegan. Instead of adding dairy yogurt, add vegan yogurt.

Or, why not add a cashew nut paste to the sauce? Simply grind soaked cashew nuts with a little water until smooth and add alongside the pan-fried potatoes. It will cook up and thicken nicely.

What to serve with Restaurant style Instant Pot Dum Aloo

Without a doubt, you need a stack of round and soft Gujarati rotlis (or chapatis). If you’re feeling indulgent, go for Restaurant style Garlic and Coriander Naan . This pillowy naan is dripping with garlic butter – for serious food lovers only!

A great accompaniment to dum aloo is daal for completeness of the meal. We love ours with Dhaba style daal fry

Rice is a sure-fire way of creating a BOMB Indian thali, so a delicate Instant Pot coconut, coriander and lime rice is the way to go here – and it’s ready in only 1 minute.

Feeling the heat with the spices? Then a cooling raita is the way to go here. Maybe roasted tomato raita ? Or simply serve with a bowl of yogurt – I’m not ashamed to admit that I can’t handle my spice!

I LOVE indulging in a sweet lassi every now and then, rose lassi and mango and lime lassi are some of my favourites. For the salty version, soda chaas is a sparkling alternative.

Sneak some veggies in with a side salad, like Indian Kachumber Salad – it takes only 5 minutes of your time to prepare!

Method:

How to make Dum Aloo Baby Potatoes in the Instant Pot – Indian pressure cooker method in the recipe card below.

Arrange inner pot in the Instant pot and select saute mode for 10-12 minutes, add oil (pic 1)

Add peeled and washed baby potatoes – we just scarped the potatoes (pic 2)

Saute the potatoes for 5-6 minutes or until slightly golden, keep stirring all the time and remove (pic 3)

Add more oil, whole spices in the pan once they splutter add onion puree (pic 4)

Saute onions for 3-4 minutes then add ginger-garlic puree (pic 5)

Cook the mixture for another 2-3 minutes (pic 6)

Now add passata or tomato puree and cook everything until you see oil is visible again in the pan – tel chod dena step (pic 7)

Add red chilli, turmeric powder, garam masala and ground cumin and coriander. Keep stirring all the time (pic 8)

Crush some kasoori methi in your palm and add along with beaten yogurt (pic 9)

Mix it, add sauteed potatoes (pic 10)

Add water (pic 11)

Season with salt and close the pot with the lid. Select HIGH PRESSURE for 5 Minutes (pic 12)

After 15 minutes NPR open the lid, add DUM ALOO MASALA – optional step. If there is more water SAUTE for 2-3 minutes. The gravy will be thicker once the curry gets cooler (pic 13)

Dum aloo is ready to serve (pic 14)

Stove Top Method:

No IP, no problem!

The method is almost exactly the same but there is a little adjustment to cooking the potatoes. Indian Pressure Cooker method DUM ALOO recipe in the recipe card below.

Storing:

Once cooled, store in a container in the fridge for up to 3/4 days.

The gravy will have thickened so to reheat, add a little water, or yogurt and water, or some milk or cream to get the consistency back to normal. Best reheated stovetop rather than a microwave.

You can make this curry in advance and eat the next day – the flavours will have absorbed into the potatoes creating the best ever Dum Aloo!

Other Potato Recipes:

Easy Potato Chips Curry

Aloo Matar – Instant Pot and Stovetop

Gujarati Bateta Jamanvar nu Saak – a Gujarati potato curry for special occasions.

INSTANT POT DUM ALOO – RESTAURANT STYLE

Equipment

• Instant pot

Ingredients

• 1 kg baby potatoes – peeled and washed
• 7-8 tbsp. oil
• 1 cup onion puree
• 2 tbsp. ginger-garlic puree
• 1 bay leaf
• 3-4 green cardamom
• 1 inch cinnamon bark
• 4 cloves
• 2 dried red chillies
• ½ cup passata or tomato puree
• 2 tsp. red chilli powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 3 tsp. ground cumin and coriander
• 1 tsp. kasoori methi
• ½ cup beaten yogurt
• Salt
• 1 tsp. dum aloo masala – optional

Instructions

INSTANT POT DUM ALOO

• Choose saute mode on Instant pot and add 4 tbsp. oil.
• Add washed baby potatoes and saute for 4-5 minutes or until they turn lightly golden brown.
• Remove and keep it aside.
• Add 3 tbsp. oil along with whole spices like dried red chillies, cloves, cinnamon, cardamom and bay leaf.
• Once they splutter add onion puree.
• Fry the onions for 3-4 minutes, then add ginger-garlic puree.
• Cook everything for further 2-3 minutes.
• Now add tomato puree and fry the mixture until oil is visible in the pan.
• Add masala powders except for dum aloo masala and mix everything.
• Tip in kasoori methi and yogurt.
• Mix and add potatoes.
• Add water and salt.
• Mix and deglaze the pan.
• Press CANCEL mode and close the pot with the lid.
• Choose HIGH PRESSURE for 5 minutes, turn the valve on sealing position.
• Once done open the lid after 15 minutes NPR.
• If there is more water saute for a couple of minutes.
• Add dum aloo masala if using.
• Garnish it with the chopped coriander and serve hot.

INDIAN PRESSURE COOKER DUM ALOO

• In a pressure cooker add 4 tbsp oil.
• On a low to medium heat, add potatoes and saute until lightly golden.
• Remove and keep it aside.
• Now add more oil and add whole spices, once they splutter add onion puree.
• Cook it until light pink, add ginger-garlic.
• Fry the mixture for a couple of minutes then add passata or tomato puree.
• Cook everything until the oil separates from the mixture.
• Now tip in all the masala (not dum aloo masala) and mix everything.
• Add kasoori methi and beaten yogurt.
• Then add fried potatoes and salt.
• Add water and close the cooker with the lid.
• Cook until 3 whistles (standard procedure) however if you think your potatoes require longer then follow that.
• Let the cooker cool down naturally.
• Open the lid and add dum aloo masala (if using). If more water cook for a couple of minutes without closing the lid.
• Garnish it with the chopped coriander and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.