Punjabi Chole
Authentic Indian Chickpea Curry (Instant Pot)
Ingredients
Punjabi Chole
- 245 cup dried chickpeas (soaked overnight)
- 735 cup Water (for cooking chickpeas)
- 490 tbsp Vegetable oil
- 245 large Onion (finely chopped)
- 490 medium Tomatoes (pureed)
- 245 tsp Ginger (grated fresh)
- 490 clove Garlic (minced)
- 245 whole green chili (slit, adjust to taste)
- 245 tsp cumin seeds
- 490 whole black cardamom pods
- 735 whole cloves
- 245 inch cinnamon stick
- 245 tsp turmeric powder
- 245 tsp red chili powder
- 490 tsp coriander powder
- 245 tsp Garam masala
- 245 tsp chole masala (optional, for authentic flavor)
- count Salt (to taste)
- 490 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.