Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 240 cup dried chickpeas (soaked overnight)
- 720 cup Water (for cooking chickpeas)
- 480 tbsp Vegetable oil
- 240 large Onion (finely chopped)
- 480 medium Tomatoes (pureed)
- 240 tsp Ginger (grated fresh)
- 480 clove Garlic (minced)
- 240 whole green chili (slit, adjust to taste)
- 240 tsp cumin seeds
- 480 whole black cardamom pods
- 720 whole cloves
- 240 inch cinnamon stick
- 240 tsp turmeric powder
- 240 tsp red chili powder
- 480 tsp coriander powder
- 240 tsp Garam masala
- 240 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 480 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.