Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 242 cup dried chickpeas (soaked overnight)
- 726 cup Water (for cooking chickpeas)
- 484 tbsp Vegetable oil
- 242 large Onion (finely chopped)
- 484 medium Tomatoes (pureed)
- 242 tsp Ginger (grated fresh)
- 484 clove Garlic (minced)
- 242 whole green chili (slit, adjust to taste)
- 242 tsp cumin seeds
- 484 whole black cardamom pods
- 726 whole cloves
- 242 inch cinnamon stick
- 242 tsp turmeric powder
- 242 tsp red chili powder
- 484 tsp coriander powder
- 242 tsp Garam masala
- 242 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 484 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.