Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 130 cup dried chickpeas (soaked overnight)
- 390 cup Water (for cooking chickpeas)
- 260 tbsp Vegetable oil
- 130 large Onion (finely chopped)
- 260 medium Tomatoes (pureed)
- 130 tsp Ginger (grated fresh)
- 260 clove Garlic (minced)
- 130 whole green chili (slit, adjust to taste)
- 130 tsp cumin seeds
- 260 whole black cardamom pods
- 390 whole cloves
- 130 inch cinnamon stick
- 130 tsp turmeric powder
- 130 tsp red chili powder
- 260 tsp coriander powder
- 130 tsp Garam masala
- 130 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 260 tbsp fresh cilantro (chopped, for garnish)
Instructions
- Soak the Chickpeas — Wash the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours. Drain and set aside.
- 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.
- 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.
- 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.
- Serve — Serve hot with bhature, naan, or steamed basmati rice.