We don’t eat Indian food often. I like, it just isn’t one of the foods we always go for?!? When I do eat it though, I love it! The complex flavors are so appealing. Like this tikka masala, it was amazing.
Although my husband prefers meat with our meals, we also eat plenty of meatless meals as well. This Chickpea Tikka Masala is a great example and so good!
You can buy you garbanzo peas canned, but as I have recently discovered, they are so easy to cook in the instapot as well. Plus, it’s always less expensive to cook them on your own as well.
Start with one pound of dry garbanzo beans.
Add in 8 cups of water. Turn the pressure cooker on 40 minutes on high pressure. Do the natural release, which takes about 10 minutes. Then done!
I think it’s pretty simple, and love doing it. I think I am finally sold on the insta pot craze- only a couple years late to that party!
Now, I read online that the best garam masala is a homemade garam masala- according to the recipes I read. I am always up for a homemade, so look at the number of spices in there. It is such a great combo!! Plus, such complex flavors!!
You can use whole herbs, but I used ground for convenience.
Add all in small bowl.
Mix and set aside.
Chop you onions and garlic.
Saute in pan over medium low heat.
Add in spices
There’s plenty of spices to add in, even besides all the ones in the garam.
Add in tomatoes and garbanzo beans.
Next up is the coconut milk. Mix and cook for a few minutes before adding in the cornstarch slurry.
Serve over rice. We used a wild rice mix. It was so good.
Doesn’t this look so yummy!
It was super spicy, but so good. You can reduce the spice if you want.
- 1 1/2 tablespoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cardamom
- 2 bay leaves, crushed or ground you can use a mortar and pistil or food processor
- 2 teaspoon crushed red pepper
- 1 1/2 teaspoon cinnamon
- Mix well. Use immediately or store in an air tight container.
Chick Pea Tikka Masala
- 2-3 tablespoons olive oil
- 1 medium onion, medium dice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala you can use a little less if you need too, my homemade mix is a little spicy!
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2-1 teaspoon red pepper This is a variable. If you like it medium spicy, add in 1/2 teaspoon. More spicy, add in 1 teaspoon. If you aren't in to spice, omit this.
- 1 1/2 cans 15 ounce cans crushed tomatoes
- 4-5 cups garbanzo beans, cooked either canned or cook them yourself.
- 1 can full fat coconut milk
- 1-2 teaspoons cornstarch or arrowroot
- 2-3 teaspoons water
- Heat a large, heavy bottom pan over medium heat. Add olive oil, let it heat and add onions. Cook for several minutes. Add in minced garlic, minced ginger, garam masala, cumin, coriander, turmeric, paprika, red pepper. Cook and stir constantly for about a minute.Add in crushed tomatoes and chick peas. Mix and let it cook about 10 minutes. Make sure and stir regularly. Add in coconut milk and cook another 2-4 minutes. Now, you can serve it like this, or thicken slightly. If you would like to thicken, mix cornstarch with water and slowly pour into the tikka. Make sure and stir constantly while adding the cornstarch. From here adjust seasoning as needed. I only needed about 1 teaspoon salt and a little more garam. Allow to continue to cook another 3-5 minutes. We served our's with a multi rice mix. You can also top with chopped cilantro if you would like. I didn't have any, and didn't worry about it ;).