Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 164 cup dried chickpeas (soaked overnight)
- 492 cup Water (for cooking chickpeas)
- 328 tbsp Vegetable oil
- 164 large Onion (finely chopped)
- 328 medium Tomatoes (pureed)
- 164 tsp Ginger (grated fresh)
- 328 clove Garlic (minced)
- 164 whole green chili (slit, adjust to taste)
- 164 tsp cumin seeds
- 328 whole black cardamom pods
- 492 whole cloves
- 164 inch cinnamon stick
- 164 tsp turmeric powder
- 164 tsp red chili powder
- 328 tsp coriander powder
- 164 tsp Garam masala
- 164 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 328 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.