That first hiss from the cooker tells you something good is happening. It9s like a little signal that all those flavors you threw in are about to do their thing. You stand there, maybe peekin9 through the lid, smelling that cozy mix of spices coming alive.
You know the pressure9s building steady, the steam cues about to burst out. That9s when you remember this ain9t just any chickpea dish, it9s got layers of flavor getting ready to tease your taste buds. And it all comes together faster than you thought.
Once that pressure is down and you lift the lid? The aroma grabs ya, thick and warm with a tender pull on those chickpeas soaking up all that broth depth. You gotta love how the natural release lets everything settle just right for the perfect bite.
What Makes Pressure Cooking Win Every Round
- Pressure cookers speed up tough cooking times like a hero on busy nights.
- You catch flavors melding deep, way better than slow simmering alone.
- Steam cues help you know exactly when things are hot and ready inside.
- That pressure build means veggies and beans get tender in a snap, no mushy mess.
- It seals in all those spices and broth depth so every bite bursts with taste.
- Natural release avoids splatter and keeps your kitchen cleaner, yay!
- Less fuss and cleanup, so you gotta spend more time eating not washing.
Everything You Need Lined Up
- 2 tablespoons coconut oil (or your fave oil or vegan butter)
- ½ large red onion, diced
- ½ tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Sea salt and ground black pepper, to taste
- 2 teaspoons ground cumin (I used roasted geera)
- 2 teaspoons ground coriander
- 1 ¼ teaspoons turmeric
- 2 teaspoons cayenne pepper (go easy if you can’t handle heat)
- 2 teaspoons paprika
- 1 tablespoon garam masala
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons tomato paste
- 2 teaspoons coconut sugar (optional – balances acidity)
- 28 ounces tomato sauce (jarred, canned, or fresh)
- 2 cans chickpeas, drained (32oz/454g total)
- 1 cup coconut milk (just the creamy part from the top)
- Juice of 1 lime (about 1 tablespoon)
You spot some of these ingredients in your pantry already? Nice! The coconut oil and coconut milk add this lush richness that plays real well with spices. The tomato paste and sauce give that smooth tangy base that chickpeas soak up so nicely.
Keep your diced onions fine and ginger fresh, those little hits of sharpness pop amidst creamy coconut milk and warm ground spices. The lime juice at the end gives a zesty lift you9re gonna wanna remember.
How It All Comes Together Step by Step
Step one, heat your coconut oil in a big skillet on medium heat. As it melts, you start to get ready for a fragrant ride.
Step two, toss in that diced red onion. Stir it around for about 3 or 4 minutes till soft and kinda translucent. Smells already inviting, huh?
Step three is adding fresh ginger and garlic. Cook 'em another 1 to 2 minutes till the whole kitchen smells like a spice bazaar.
Step four, this is your spice party: sea salt, black pepper, cumin, coriander, turmeric, cayenne, and paprika. Stir them in so every onion piece gets coated and your pan9s a swirl of red and gold.
Step five, pour in tomato paste, coconut sugar, and then that luscious tomato sauce. Toss in drained chickpeas and the creamy coconut milk. Stir it all together for a good mix.
Step six, bring it to a simmer and then lower the heat to keep it cozy. Cover and let your pressure cooker do the work for 20 to 25 minutes while steam cues tell you flavors are melding. When it9s done, let that natural release happen so things settle and get that perfect tender pull from chickpeas. Lastly, squeeze in fresh lime juice and give a taste check, adjust salt if you need.
Smart Shortcuts for Busy Days
- Grab canned chickpeas instead of dried ones to skip soaking and cooking time.
- Use pre-minced garlic and ginger from jars when you9re rushing but still wanna flavor.
- Substitute garam masala with a curry powder mix you already love for an easy spice blend.
- Keep tomato sauce and paste stocked so you don9t have to run out for fresh ingredients.
These little hacks help you throw together this tikka masala without feelin9 like you9re stuck in a kitchen marathon. It works real good when you gotta feed hungry bellies fast.
That First Bite Moment
When you finally scoop that warm chickpea tikka masala onto your plate, the colors alone get your mouth watering. The thick tomato and coconut sauce hugs every chickpea so each bite feels rich and cozy.
The spices hit your tongue like a gentle fire, warming from cumin to a hint of cayenne that just kisses your senses. There9s this smooth depth from coconut milk that cools it down perfectly.
The tender pull of chickpeas? Oh heck yeah, they9re soft but hold together just right, soaking up all that broth depth you knew was cooking through steam cues.
You remember why you love this dish for quick dinners or when you9re craving comfort food with a little kick. It9s a meal that sticks with ya long after the plate9s clean.
Making It Last All Week Long
- Store leftovers in an airtight container in the fridge for up to 4 days, flavors get even better as it sits.
- Freeze portions in freezer-safe bags or containers for up to 3 months, perfect for meal prep.
- Reheat gently on the stove or microwave, adding a splash of water or coconut milk to loosen sauce if it thickened too much.
- Use leftovers in wraps or on toasted naan with fresh veggies for a quick lunch remix.
Keeping this chickpea tikka masala ready means you can dodge the weekday dinner scramble. Plus, that natural release you used while cooking helps keep flavors stable when you reheat.
Everything Else You Wondered About
- Q: Can I use dried chickpeas? A: Yes, but soak 9em overnight and cook them first before adding to your pressure cooker, or it might mess with pressure build.
- Q: What if I want it less spicy? A: Cut cayenne down to half a teaspoon or skip it. You can always add chili powder later if you want more kick.
- Q: Can I make this in a slow cooker? A: Sure, but it9ll take a lot longer and you won9t get those quick tender pulls or steam cues from pressure cooking.
- Q: Is coconut milk mandatory? A: Not mandatory but it really adds creaminess and balances heat well.
- Q: How do I know when the chickpeas are done? A: They should have a tender pull but not mushy, just soft enough to pierce easily with a fork.
- Q: What can I serve alongside? A: Rice, naan bread, or even quinoa all work great to soak up the yummy sauce.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don9t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Easy Chickpea Tikka Masala
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Coconut oil or any oil or vegan butter
- 0.5 Large red onion diced
- 0.5 tablespoon Fresh ginger minced
- 3 cloves Garlic minced
- Sea salt and ground black pepper to taste
- 2 teaspoons Ground cumin roasted geera
- 2 teaspoons Ground coriander
- 1.25 teaspoons Turmeric
- 2 teaspoons Cayenne pepper reduce to 1 teaspoon if you can't handle heat
- 2 teaspoons Paprika
- 1 tablespoon Garam masala
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1.5 tablespoons Tomato paste
- 2 teaspoons Coconut sugar optional – balances acidity
- 28 ounces Tomato sauce jarred, canned, or fresh
- 32 oz Chickpeas drained (2 cans, 454g total)
- 1 cup Coconut milk just the creamy part from the top
- 1 tablespoon Lime juice juice of 1 lime
Instructions
Instructions
- Heat coconut oil in a large saucepan over medium-high heat.
- Add diced onion, garlic, and ginger. Reduce heat to medium. Season with salt and pepper, cook until onion is translucent and fragrant, about 4 minutes.
- Add ground cumin, coriander, turmeric, cayenne, paprika, and garam masala. Stir to combine into onion mix.
- Add in tomato paste and a splash of water. Sauté for 3-4 minutes to bloom spices, adding more water if needed.
- Stir in tomato sauce. Let simmer together 5 minutes.
- Carefully pour contents into blender, let cool if glass blender. Add 1 teaspoon salt, ½ teaspoon pepper, and coconut sugar. Blend 1-2 minutes until smooth. Return sauce to pan.
- Add chickpeas and stir. Bring to boil, then reduce heat to medium-low. Let simmer 8-10 minutes uncovered slightly.
- Stir in thick coconut milk and simmer 3 more minutes. Squeeze lime juice in, stir, season to taste, and serve.
