Instant Pot Chole Recipe (Instant pot chickpea curry)

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Soak the chickpeas overnight for at least 8 hours in 3 to 4 cups of water, rinse them well, then drain. (Skip this if using canned chickpeas.)
2. Pressure cook the soaked chickpeas with 2 cups water, the bay leaf, cinnamon, cloves, cardamoms and tea bag until soft. In an Instant Pot, cook for 16 minutes at high pressure. Let the pressure drop, then discard the cinnamon, bay leaf and tea bag. The chickpeas should be soft, not al dente.
3. Heat oil in a pan and fry the whole spices until they sizzle. Add the onions and green chilli and fry until golden.
4. Stir in the ginger garlic and cook for a minute.
5. Add the tomatoes and cook over medium-high heat until the moisture and raw taste are gone. Lower the heat and stir in the chilli powder, turmeric and salt.
6. Add the chole masala, garam masala and coriander powder (or the homemade blend, without the coriander powder and garam masala). Cook 3 to 4 minutes until fragrant.
7. Add the cooked chickpeas, their cooking water and 1 cup more water. Add more water if needed for a gravy consistency.
8. Bring to a rolling boil on high heat, then cover and simmer on low for 18 to 20 minutes, until the gravy thickens. Adjust with kasuri methi, salt, amchur or garam masala.
9. For the tadka, heat ghee and fry the slit green chillies until blistered, add the ginger julienne, turn off the heat and add hing. Pour over the chole and sprinkle with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoChickpea