Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 188 cup dried chickpeas (soaked overnight)
- 564 cup Water (for cooking chickpeas)
- 376 tbsp Vegetable oil
- 188 large Onion (finely chopped)
- 376 medium Tomatoes (pureed)
- 188 tsp Ginger (grated fresh)
- 376 clove Garlic (minced)
- 188 whole green chili (slit, adjust to taste)
- 188 tsp cumin seeds
- 376 whole black cardamom pods
- 564 whole cloves
- 188 inch cinnamon stick
- 188 tsp turmeric powder
- 188 tsp red chili powder
- 376 tsp coriander powder
- 188 tsp Garam masala
- 188 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 376 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.