Egg and Chickpea Tikka Masala (Instant Pot)
Indian cooking depending on your sense of perception, can be simplified in many ways – planning ahead, skipping out a couple of steps here and there, but really what we cannot truly compromise on is the freshness of spices and ingredients. I often keep a handful of pantry staples around – curry sauces in jars, home cooked chickpeas and other beans frozen in bags, home made broth and sometimes hard boiled eggs. Some of these happily came together to make this comforting and reasonably easy variation of tikka masala. This egg and chickpea Tikka masala, is really all about pantry staples and meal prep coming together in a happy and wholesome way.
Often, I pay myself forward, with make ahead curry sauces. I have two staple recipes, both in the Instant Indian cookbook. This recipe can be very easily put together with my tikka masala sauce recipe or do it as I say here.
This was our dinner this Friday evening, made with homemade garam masala and done in less than 45 minutes, with about 15 minutes of hand-on cooking.
I can tell that it might just be a while before we are ready to hit the grill in Hudson Valley, but curries and spices are going to be our friends this year while the weather has been consistently cold.
Last evening, we finished off the remainder as I marinated chicken for Sunday family dinner. I miss writing for the good old Lohud blog, but understand that every thing has a time, place and reason. I have a few classic recipes and post that I eventually want to find a time and home for here.
Good Chickpea Tikka Masala is more than just tomatoes and cream.
It is true that combination of cream and tomatoes is rather seductive. But is all about flavors too. Good quality Garam Masala and dried fenugreek leaves are essential for that Tikka Masala vibe.
The last picture for this is featured on my favorite plate/bowl, it even has a chip to prove its long lasting relationship with me. It often graces my table on Friday evenings, to me it is the perfect way to end a long week, it fits right into my life it is perfect alongside my souvenir wine glasses.
By the people, chances are there is still not a lot of action in terms of vegetables. This shall be on the menu for my Classic Indian Cooking class coming up in a couple of weeks at Hilltop Hanover Farm.
Here is to a great week ahead, love ending the week cobbling up the best of the weekend cooking, hectic have the days have been there has still been enough in the kitchen to be thankful about.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
An easy no cream rendition of tikka masala using chickpeas and eggs. Perfect for a busy weeknight evening.
Ingredients
- 2 tablespoons oil (olive or grapeseed oil)
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion, diced
- 2 cloves of garlic, chopped
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon salt or to taste
- 2 cups fresh diced tomatoes or a 14-ounce can
- 1/2 cup of whole Greek yogurt or light sour cream
- 1 teaspoon sugar
- 1 cup cooked chickpeas or dried chickpeas soaked for 2 hours for the instant pot
- 4 to 6 hard boiled eggs, (can be halved)
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon fresh garam masala
- Chopped cilantro to garnish
- Additional butter or clarified butter if desired
Instructions
- Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the whole diced onion and saute until the onion is soft and wilted.
- Add in the garlic and the ginger and mix well.
- Stir in the salt and the tomatoes and cook the mixture for about 8 minutes if working with fresh tomatoes and 5 minutes if working with canned or jarred tomatoes.
- Cool slightly.
- Place the mixture in the blender with the Greek yogurt or light sour cream and a half cup water and the sugar and puree until smooth.
- Return the mixture to the cooking pan, add in the chickpeas and bring to a simmer and add in the eggs. Stir in the dried fenugreek leaves.
- Gently cook the mixture for 3 to 5 minutes. Stir in the garam masala and add the chopped cilantro and the optional clarified butter if desired. Serve with steamed fresh basmati rice for a practical dinner.
Notes
Instant Pot Instructions
Turn the instant pot onto saute mode. Add in the oil and after a minute, add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the whole diced onion and saute until the onion is soft and wilted.
Add in the garlic and the ginger and mix well.
Stir in the salt and the tomatoes and cook the mixture for about 3 minutes if working with fresh tomatoes and 1 minutes if working with canned or jarred tomatoes. Turn off the saute mode.
Add in half the Greek yogurt or light sour cream and a half cup water and the sugar and puree until smooth with an immersion blender.
Add in the dried chickpeas. Set on 35 minutes of pressure. Release the steam after 5 minutes.
Add in the remaining yogurt or sour cream and the eggs and mix well.
Stir in the dried fenugreek leaves. Turn on the saute mode and cook for another 2 minutes.
Stir in the garam masala and add the chopped cilantro and the optional clarified butter if desired.
Serve with steamed fresh basmati rice for a practical dinner.
Payel
Rinku di I just love your site and all your recipes.