indian
Punjabi Chole
Make authentic Punjabi Chole in the Instant Pot with this easy recipe. Perfect for family dinners or festive occasions!
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
Serves2
Punjabi Chole
- 0.5 cup dried chickpeas (soaked overnight)
- 1.5 cup Water (for cooking chickpeas)
- 1 tbsp Vegetable oil
- 0.5 large Onion (finely chopped)
- 1 medium Tomatoes (pureed)
- 0.5 tsp Ginger (grated fresh)
- 1 clove Garlic (minced)
- 0.5 whole green chili (slit, adjust to taste)
- 0.5 tsp cumin seeds
- 1 whole black cardamom pods
- 1.5 whole cloves
- 0.5 inch cinnamon stick
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- 1 tsp coriander powder
- 0.5 tsp Garam masala
- 0.5 tsp chole masala (optional, for authentic flavor)
- 0 count Salt (to taste)
- 1 tbsp fresh cilantro (chopped, for garnish)
Cooking Instructions
- 1
Soak the Chickpeas
Wash the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours. Drain and set aside. - 2
Prepare the Masala
Turn on the Instant Pot and set it to Sauté mode. Heat oil and add cumin seeds, black cardamom, cloves, and cinnamon. Sauté until fragrant. Add the onion and cook until golden brown. Stir in ginger, garlic, and green chili, and cook for another minute. Add tomato puree, turmeric, red chili powder, coriander, and salt. Cook until oil separates from the masala. - 3
Pressure Cook the Chickpeas
Add the soaked chickpeas and water to the Instant Pot. Stir well. Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Allow natural pressure release for 10 minutes, then quick release. - 4
Final Touches
Open the lid and stir the chole. Add garam masala and chole masala. Simmer for 2-3 minutes on Sauté mode. Garnish with cilantro. - 5
Serve
Serve hot with bhature, naan, or steamed basmati rice.
Make dinner one less decision.
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