Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 177 cup dried chickpeas (soaked overnight)
- 531 cup Water (for cooking chickpeas)
- 354 tbsp Vegetable oil
- 177 large Onion (finely chopped)
- 354 medium Tomatoes (pureed)
- 177 tsp Ginger (grated fresh)
- 354 clove Garlic (minced)
- 177 whole green chili (slit, adjust to taste)
- 177 tsp cumin seeds
- 354 whole black cardamom pods
- 531 whole cloves
- 177 inch cinnamon stick
- 177 tsp turmeric powder
- 177 tsp red chili powder
- 354 tsp coriander powder
- 177 tsp Garam masala
- 177 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 354 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.