Instant Pot Punjabi Chole (Chickpea Curry)

Instant pot recipes are perfect for those busy times where you can just throw all the ingredients in there and walk away. Today’s Instant Pot recipe is Punjabi Chole (Chickpea Curry), made OIL FREE and WITHOUT onions or tomatoes – no cutting and no prep necessary. It really doesn’t get any easier than that.

The best part of this recipe is how easy it is to put together; the only part that takes time is the actual cooking bit.

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Instant Pot Punjabi Chole (Chickpea Curry)

Author: admin Courses: Entrees, Instant Pot, Main Recipe Keys: Oil Free/No Added Oil Vegan Vegetarian

Description

Ingredients

• 1.5-2 cups chickpeas (soaked overnight )
• 1 tbsp ginger garlic paste
• 2 tbsp dried fenugreek (Kasoori methi)
• 1.5 tbsp coriander powder
• 1-2 tsp red chili powder
• 1 tbsp cumin powder
• 1.5 tbsp channa masala* see note
• 1 tsp dried mango powder (amchur powder)
• 1 tsp turmeric
• 1/2 tbsp garam masala
• 1.5 tsp chaat masala
• 1.5 tbsp cumin seeds
• salt to taste

Ingredients

Servings

• chickpeas
• ginger garlic paste
• dried fenugreek
• Kasoori methi
• coriander powder
• red chili powder
• cumin powder
• channa masala
• dried mango powder
• amchur powder
• turmeric
• garam masala
• chaat masala
• Salt
• cumin seeds

Instructions

1. In a measuring cup add in the coriander powder, red chili powder, cumin powder, channa masala, dried mango powder, turmeric, chaat masala, and dried fenugreek.
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2. Add about 1.5-2 cups water and mix everything together using a fork. Set aside
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3. Turn the sauté mode on medium on your instant pot- add in the cumin seeds
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4. Once the cumin starts to crackle, add the spice mixture and mix
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5. Let it come to a boil and then add the ginger garlic paste and chickpeas.
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6. Add the garam masala an salt and mix well so the chickpeas are covered in the spice mixture
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8. Add 2 cups of water close the Instant Pot making sure you turn the nozzle to sealing
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9. manual pressure for 50 minutes followed by a natural release
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10. After the release, it will still be quite watery, so turn on sauté mode on high and begin mashing sone of the chickpeas - this will help thicken the gravy
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11. Cook down until you have reached your desired consistency. Garnish with cilantro and serve with roti or naan
    
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Note

If you don’t have ready made channa masala (I use MDH brand) then you can make your own- see below:

• dry roast 2 bay leaves, cumin seeds, coriander seeds, carrom seeds, black cardamom (only 2), 4 cloves, 3-4 peppercorns, 1 cinnamon stick, and dried pomegranate powder (anardhana). - roast until fragrant, be careful not to burn
• grind them all up to create a powder
• voila! Homemade channa masala