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Punjabi Chole

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

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Ingredients

Serves932

Punjabi Chole

  • 233 cup dried chickpeas (soaked overnight)
  • 699 cup Water (for cooking chickpeas)
  • 466 tbsp Vegetable oil
  • 233 large Onion (finely chopped)
  • 466 medium Tomatoes (pureed)
  • 233 tsp Ginger (grated fresh)
  • 466 clove Garlic (minced)
  • 233 whole green chili (slit, adjust to taste)
  • 233 tsp cumin seeds
  • 466 whole black cardamom pods
  • 699 whole cloves
  • 233 inch cinnamon stick
  • 233 tsp turmeric powder
  • 233 tsp red chili powder
  • 466 tsp coriander powder
  • 233 tsp Garam masala
  • 233 tsp chole masala (optional, for authentic flavor)
  • 0 count Salt (to taste)
  • 466 tbsp fresh cilantro (chopped, for garnish)
Servings: 932−+
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Cooking Instructions

  1. 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. 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. 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. 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. 5

    Serve

    Serve hot with bhature, naan, or steamed basmati rice.

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Punjabi Chole

Authentic Indian Chickpea Curry (Instant Pot)

Prep: 15 min · Cook: 35 min · Total: 50 min · Servings: 932

Ingredients

Punjabi Chole

  • 233 cup dried chickpeas (soaked overnight)
  • 699 cup Water (for cooking chickpeas)
  • 466 tbsp Vegetable oil
  • 233 large Onion (finely chopped)
  • 466 medium Tomatoes (pureed)
  • 233 tsp Ginger (grated fresh)
  • 466 clove Garlic (minced)
  • 233 whole green chili (slit, adjust to taste)
  • 233 tsp cumin seeds
  • 466 whole black cardamom pods
  • 699 whole cloves
  • 233 inch cinnamon stick
  • 233 tsp turmeric powder
  • 233 tsp red chili powder
  • 466 tsp coriander powder
  • 233 tsp Garam masala
  • 233 tsp chole masala (optional, for authentic flavor)
  • count Salt (to taste)
  • 466 tbsp fresh cilantro (chopped, for garnish)

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.