Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 243 cup dried chickpeas (soaked overnight)
- 729 cup Water (for cooking chickpeas)
- 486 tbsp Vegetable oil
- 243 large Onion (finely chopped)
- 486 medium Tomatoes (pureed)
- 243 tsp Ginger (grated fresh)
- 486 clove Garlic (minced)
- 243 whole green chili (slit, adjust to taste)
- 243 tsp cumin seeds
- 486 whole black cardamom pods
- 729 whole cloves
- 243 inch cinnamon stick
- 243 tsp turmeric powder
- 243 tsp red chili powder
- 486 tsp coriander powder
- 243 tsp Garam masala
- 243 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 486 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.