Punjabi Chole (North Indian Chickpea Curry)

Ingredients

• 1 1/2 cups dried chickpeas, washed and soaked overnight or for at least five hours, then drained

For the Sauce

• 2-4 teaspoons oil
• 1 teaspoon whole cumin seeds
• 2 bay leaves
• 2 black cardamom pods, opened slightly
• 2 green cardamom pods, opened slightly
• 2 whole cloves
• 1 1/2 cup chopped or sliced onion
• 1/4 teaspoon salt
• 2 tablespoons ginger garlic paste, or use 8 cloves of garlic and 1” of ginger, minced
• 1 hot green chile, such as serrano or Indian chili, finely chopped
• 2 tablespoons chopped cilantro stems, reserve the leaves for garnish
• 1 tablespoon ground coriander
• 1-1.5 teaspoon Kashmiri chili powder, or use paprika
• 2 teaspoons chole masala blend (see notes to make your own), or use garam masala
• 1/2 teaspoon dried fenugreek leaves,, kasuri methi
• 1/4 teaspoon black pepper
• 2.5-3 cups water

To Add Later

• 1/4 cup non-dairy yogurt
• 1/2 teaspoon salt, or more if needed
• 1 large tomato, chopped into 3/4 inch cubes
• lime juice, to taste
• chopped cilantro leaves and chopped onion, for garnish

Steps

1. If the chickpeas are not already soaked, soak them now, then drain and set aside.
2. Start the Instant Pot in sauté mode and add oil. When the oil is hot, cook the cumin seeds until very fragrant and changed in colour. This may take 1 to 4 minutes, depending on the Instant Pot.
3. When the cumin is fragrant, add bay leaves, black cardamom, green cardamom, cloves, onion, and salt. Mix very thoroughly and cook for 3 minutes.
4. Mix in the ginger-garlic paste, green chili, cilantro stems, and all the ground spices very well.
5. Cook for another 3 to 4 minutes, splashing in water if the onion mixture starts to scorch. Alternatively, add and mix the ground spices after the whole spices, then add onion and cook for 4 mins; follow with ginger-garlic, cilantro stems, and chili, mix, and cook for another 4 mins.
6. Cancel sauté. Add the drained chickpeas with 3 cups water and mix thoroughly.
7. Close the lid and pressure-cook on bean mode or regular mode at high pressure for 1 hour. Allow natural pressure release for 15 minutes, then quick-release and open the lid.
8. Mix in the non-dairy yogurt and salt, start sauté mode, and bring to a good boil. As it boils, mash some chickpeas against the side of the Instant Pot. Keep boiling for another 2 to 3 minutes.
9. Mix in the tomato, then taste and adjust the salt and flavour. Add more salt if needed. Also add a good dash of lime juice, then cancel sauté and let it sit for another few minutes so the flavours meld further.
10. Top with cilantro leaves, chopped onion, and some lime juice. Serve alongside flatbread, rice, or naan.