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Punjabi Chole Recipe (Chickpea Curry Recipe)

chole (chickpea curry) in a bowl with poori and salad on the side

A vegan chickpea curry made in the instant pot. Punjabi chole tastes divine with hot pooris!

Scale

Ingredients

Instructions

  1. Drain the soaked chickpeas and put them in the inner pot of the Instant Pot along with 2 cups of water and salt. Close the lid and make sure the vent is in sealing position. Press the pressure cooking button and set the timer to 20 minutes. Let the pressure release naturally (NPR), about 20 minutes. Open the lid and take out the chickpeas along with any remaining liquid in a bowl and keep aside.
  2. Cancel the pressure cooking mode and press saute mode. Add 1/3 cup cooking oil. Add onions and saute until pink. Tip in the ginger and garlic pastes, chopped tomatoes, and all the powdered spices. Cook until the oil leaves the sides of the pot and the masala becomes shiny. Keep adding water little by little to prevent the masala from sticking to the bottom of the pot. (8-10 minutes)
  3. Add the boiled chickpeas and saute again for 5 minutes.
  4. Take them out in a bowl and garnish with the chopped onion, tomatoes and green chilli. Sprinkle some lime juice over the chole if you wish to.

Notes

  1. If you don’t have the time to soak and boil the chickpeas, simply use 2 chickpea cans. Follow the recipe from step 2 in the recipe card and add the canned chickpeas and 1 cup water after preparing the masala. Pressure cook for 3 minutes only with 5 minutes QPR (Quick Pressure Release).
  2. Everest chole masala is readily available in Indian groceries, but you can make your own masala if you want to. Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala and 1 tsp mango powder or amchur in addition to the other powdered spices in the recipe.
  3. Pomegranate powder tastes lovely in chole, but if you don’t have it, use 1 tablespoon tamarind paste which is more readily available.

Nutrition

Keywords: Punjabi chole, Indian chickpea curry, chana masala

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